This is a quick bread recipe that does not use yeast. It was created using multiple recipes, based on the ingredients I have on hand, including Pamela's Baking & Pancake gluten free mix. I combined the recipes and the results came out very good, indeed. The recipe is quick and easy and the bread comes out nice and moist! You won't be able to tell this is a gluten free product.
I thought I would share and save this recipe here to avoid the need to recreate the measurements for next time. If you make this bread, enjoy!
Pumpkin Bread – Gluten Free
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| 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.
Crumb Topping
1/2 cup Pamela's Pancake and Baking mix
1/2 teaspoon pumpkin pie spice
1/8 cup white sugar
1/4 cup light brown sugar
3 - 4 Tablespoons salted butter, softened1/2 teaspoon pumpkin pie spice
1/8 cup white sugar
1/4 cup light brown sugar
Mix together first four ingredients, with whisk or fork. Add softened butter and mix until texture appears as small crumbs.
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.
