Pumpkin Maple Bread with Pecan Streusel
to welcome autumn!
This recipe was inspired by a Pinterest pin I'd found a while back {found here}. I just free it of its gluten and this is what I got!
-- Bread Ingredients --
1.5 cups Bob's Red Mill gluten free baking mix (or regular flour)
1.5 tsp guar gum (or ~1 tsp xantham gum) (skip this if you're using regular flour)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice*
1 cup pumpkin puree (make sure you get 100% pumpkin, NOT pumpkin pie filling)
3/4 cup sugar
1/4 cup maple syrup
1 egg (or 1/4 cup egg beaters)
1/3 cup olive oil (or veggie oil, or applesauce)
-- Streusel Topping Ingredients --
1/4 tsp pumpkin pie spice
2 TB flaxseed meal (or almond meal, or flour)
2 TB sugar
1/4 cup butter, chilled
1/4 cup chopped pecans
* I made my own pumpkin pie spice (as per THIS recipe), as it's something I rarely use so I didn't want to buy a whole bottle of it. The below mix will make 1 TB (3 tsps) of pumpkin pie spice!
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
-- Instructions --
(1) Preheat oven to 375 degrees Fahrenheit, placing the rack in the center of the oven. Line a 9" loaf pan with parchment paper, leaving some overhanging the edges (so you can later lift the loaf out easily).
(2) Whisk the first 6 (or 5, if you're using regular flour) ingredients together in a medium bowl. In a large bowl, whisk together the remaining ingredients. Pour the dry ingredients into the wet ingredients, and whisk until just combined.
(3) Mix the first 3 topping ingredients together. Cut in the butter. Toss in the pecans.
(4) Pour batter into the loaf pan and smooth the top with a knife or spatula. Evenly sprinkle on the streusel topping.
(5) Bake 30-40 minutes (mine ended up baking closer to 50 mins), until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 mins, then transfer to a rack to continue cooling.
(6) After cooled, cut, serve, and enjoy!
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