Gluten Free Pumpkin Bread
Warm spices, chewy raisins, crunchy pecans, and a streusel topping make this Gluten Free Pumpkin Bread more than just your average loaf.
Ingredients
Streusel Topping
- ½ cup King Arthur Flour Gluten-Free Measure for Measure Flour
- ¼ cup packed light brown sugar
- ¼ cup gluten free old fashioned oats
- ⅛ teaspoon kosher salt
- 4 tablespoons cold unsalted butter
Pumpkin Bread
- 2 cups King Arthur Flour Gluten-Free Measure for Measure Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 eggs room temperature
- ⅓ cup buttermilk
- ⅓ cup unsalted butter melted
- ½ teaspoon vanilla extract
- 1 tablespoon molasses
- 1 cup granulated sugar
- 1 cup canned pumpkin
- ½ cup chopped pecans
- ½ cup raisins
Instructions
- To make the streusel, combine flour, brown sugar, oats and kosher salt in a medium size bowl. Add butter and cut in using your hands or a pastry blender until crumbly and butter is the size of peas. Set aside.
- Preheat your oven to 350° and line a loaf pan (8x4 or 9x5) with parchment paper.
- Sift together dry ingredients in a medium size bowl (flour through ground ginger). Set aside.
- In a large bowl, combine next 7 ingredients (eggs through canned pumpkin) and beat well with a whisk.
- Add dry ingredients to wet ingredients all at once. Stir with a rubber spatula to combine, then fold in chopped pecans and raisins.
- Pour batter into prepared loaf pan and top with streusel.
- Bake uncovered for 60 minutes. Cover the loaf loosely with aluminum foil and then bake for an additional 15-20 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool completely before serving.
Notes
- I find clean hands to be the best tool for mixing up the streusel and cutting in the butter. If you have a pastry blender, that works well too. Just remember, the butter will be cold, so it’s a little more difficult to work with, which I why I prefer to use my hands to break it up.
- Covering the bread in the last 15-20 minutes allows the bread to continue to cook all the way through, but prevents the streusel from burning.
- Let the bread cool completely in the pan before cutting. I find lining the entire pan with one sheet of parchment paper works really well. That way you can just lift the bread out in one piece once cooled.
- Store the bread covered at room temperature for about 5 days. You can also wrap slices individually in plastic wrap, then place in a freezer safe resealable bag for about 2-3 weeks.