Pumpkin Bread – Gluten Free
|Pumpkin Bread and Tea|
Pumpkin Bread Ingredients and directions:
4 Tablespoons melted salted butter
½ cup white sugar
2 large eggs
1 cup canned pumpkin
1 ¾ cups Pamela’s Baking & Pancake mix
1 - 2 teaspoons Pumpkin Pie spice
Preheat oven to 350°
Beat together sugar, eggs and pumpkin. Slowly incorporate melted butter, beating until smooth. Add baking mix and spice. Beat until smooth. Pour into 8” x 4” loaf pan, prepared with nonstick spray.
Add crumble topping - see below.
pumpkin pie spice
Top the pumpkin bread batter with this crumb mixture. With the back of a spatula, press down on the crumb topping to help it set into the batter top. This will help set the topping so it will remain on the bread after it is baked, and not just fall off the bread when sliced.
Bake for 50 – 60 minutes* at 350°, or until a toothpick inserted into the center of the loaf comes out clean. Remove from loaf pan and let cool on a wire rack.
* note - I checked the bread with a toothpick at 50 minutes, then baked an additional 5 minutes for a total of 55 minutes.