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Sep
19
2010

Pumpkin Streusel Bread: And a little trick by Mother Nature

Gluten Free Pumpkin Streusel Bread

Well, Mother Nature has played a cruel joke on Arizona.  And she is kind of making me look like a bit of a fibber too.

For those of you that remember my last post about my Pumpkin Pie Waffles, I gushed about the hints of fall brimming here in Scottsdale, AZ.  However, according to our friendly local weather forecasters, some silly high-pressured  front decided to make an appearance and with it came some vaguely familiar summer weather.

So, as I was busy obliging my pumpkin obsession all week, I had to fool myself into pretending that the weather outside more resembled the temperature of my pool, rather than the temperature of my oven.

I kept with my pumpkin-goodness theme and while I was busy filling my boys with their “orange oatmeal cake”, I also decided to whip up some Pumpkin Risotto (using fresh pumpkin) and a loaf of my favorite Pumpkin Streusel Bread (recipe below).

Oh, and on the note of that “orange oatmeal cake”, I will be posting my recipe soon for Baked Pumpkin Oatmeal Breakfast Cake.  It is full of the flavors, smell, and feel of autumn. It is also an amazingly healthy and hearty way to start the cooler mornings. But I think I will give myself some time before sharing, just to give the outside temperatures a chance to catch up with the seemingly off-beat season of my kitchen.

Now, about that Pumpkin Streusel Bread.  This is one of my favorite treats. I have made it many times. Yet, I always seem to tweak it. Therefore, no two batches are ever totally the same.  This recipe is for my latest loaf. It came out perfect, with the exception that I actually broke one of the cardinal rules in my post about how to avoid gluten-free and allergy-free baking mishaps.

I am always chirping about the importance of choosing the right size pan for your baking.  If a recipe calls for a large (9×5 inch) loaf pan, then you should be using a large (9×5 inch) loaf pan, not a smaller (8×4 inch) loaf pan. Otherwise, you risk your batter over-flowing or under-cooking.

In this case, I knew that this was a large (9×5 inch) loaf pan type of recipe.  But, for some reason (haste? multi-tasking? absent-mindedness?), I used one of my smaller pans. Luckily, I realized this in time and placed some foil under the pan to capture any spillage.  The resulting loaf turned out great, after a little tweaking of the bake time and the turning of a blind eye to my slightly sunken center (read my baking tips post to see why this happened).  But, lesson learned. Practice what I preach.

Pumpkin Streusel Bread Gluten Free

PUMPKIN STREUSEL BREAD: GLUTEN FREE
(and easily Dairy-Free, Nut-Free, and Egg-Free)

Ingredients:

1 1/4 Cups: gluten-free flour blend (I used Carol’s Amazing All Purpose Gluten-Free Flour)

1/2 Cup: almond flour (For Nut-Free Version: use an additional 1/2 cup all purpose flour)

1/4 Cup: quinoa flour (or certified gluten free oat flour)

1/4 tsp: xanthan gum, unless flour blend you are using already contains it

2 tsp: pumpkin pie spice, or cinnamon

2 tsp: baking soda

1/2 tsp: salt

1/2 Cup: Organic Palm sugar (or brown sugar)

1/4 Cup: brown sugar, packed

8 Tbsp: butter, softened -1 stick (For Dairy-Free Version: use 8 Tbsp Organic Canola Oil or 1 Earth Balance Vegan Buttery Stick)

2: eggs (For Egg-Free Version: Combine 2 Tbsp Flax Meal with 6 Tbsp HOT water or dairy-free milk, letting sit for 5 minutes until gelled; OR combine 3 tsp Ener G Egg Replacer with 4 Tbsp water or dairy-free milk and whisk until foamy. Add an extra 1/2 tsp baking soda to the dry mixture if not using eggs)

2 tsp: vanilla

10 oz: canned organic pumpkin, NOT pumpkin pie filling (use a 14 1/2 oz can and remove about 3 Tbsp and reserve for another use)

Streusel Topping (optional, but my favorite part):

1 Tbsp: gluten-free flour blend, (for streusel topping)

2 Tbsp: butter, (cold, but slightly softened – for streusel topping)-For Dairy-Free Version use equal amts Organic Canola or Coconut Oil, or Earth Balance Vegan Buttery Stick

1 Tbsp: Organic Palm sugar, (or brown sugar – for streusel topping)

2 tsp: pumpkin pie spice, or cinnamon (for streusel topping)

2 tsp: ground chia seeds or flax meal

1 tsp: quinoa flakes (or certified Gluten Free Oats)

Directions:

1.  Preheat oven to 325 degrees.  Lightly grease the bottom of a large (9 x 5 inch) non-stick loaf pan. Cut a piece of parchment paper to the exact measurement of the bottom of the pan without allowing it to go up the sides. Place in bottom.

2.  In a medium bowl, sift together all purpose gluten-free flour, almond flour, quinoa (or gf oat) flour, xanthan gum, pumpkin pie spice, baking soda, and salt until well blended.

3.  In mixer bowl, cream together butter (or Earth Balance Buttery Sitcks, or Canola oil) and sugar until fluffy.

4,  Add eggs, one at a time (or slowly mix in egg replacer).  Then add vanilla and pumpkin and mix until fully blended.

5.  Gradually add dry ingredients into wet and blend well, but do not over mix.

6.  Pour mixture into prepared large 9 x 5 inch bread loaf pan.

7.  Prepare streusel topping:  Mix together flour, butter (or Dairy-Free alternative), sugar, pumpkin pie spice, ground chia or flax, and quinoa flakes (or gf oats).  Sprinkle over the top of the batter, then place in oven and bake for 55 – 65 minutes, or until toothpick inserted in center comes out clean and center of loaf reaches 208 degrees. The ten minute baking time range accounts for the differences in oven temperatures. The internal temperature of your oven (and your bread loaf) determine when the loaf is done.

8. Let bread cool for a few minutes, then run knife around edges of pan and remove bread.  Place on rack and let cool completely before slicing.

NOTE: You can also trade out the pumpkin for applesauce and the pumpkin pie spice for cinnamon to make this an Applesauce Cinnamon Streusel Bread.  We like it this way too.

Go ahead and make me jealous.  Does it feel like FALL where you live? It’s okay, I can take it!

This post is linked up to some wonderful sites. Go and check them out:

Slightly Indulgent Tuesday

Hearth ‘n Soul Blog Hop

Gluten Free Wednesdays

Real Food Wednesdays.

34 Comments
  1. On September 19, 2010 Brittany said

    Oh this looks delightful! I love the variety of the flour you used! And the slightly goo-ey center.. Well that just makes it look all the more delish.
    Can’t wait to try it!!

  2. On September 19, 2010 Cook It Allergy Free said

    Thanks so much, Brittany! I actually used a knife to swirl in the streusel topping a bit, which makes for the gooey center. It is my favorite way to eat it. ;) Hope you like it.

  3. On September 19, 2010 Tina "The Book Lady" said

    Hi – I added this recipe to my holiday linky and will be back for the oatmeal breakfast cake. You are making me so hungry! I added it to the linky so I can find you again! If you have any holiday Fall/Winter recipes on your blog, feel free to add them.

    http://holidaygiftsandmore.blogspot.com/p/recipes.html

    Tina “The Book Lady”

    • On September 20, 2010 Cook It Allergy Free said

      Hi Tina! Thanks so much for adding my recipe to your Fall/Winter recipes. I appreciate it. I love the look and feel of your site. Those are my favorite holiday colors.
      Kim

  4. On September 20, 2010 Celiacs in the House said

    Kim
    You lured me in with the waffles and really got me with this recipe. Our leaves are turning and falling and the nights are cooling, so I am ready to indulge in my own pumpkin
    obsession.
    Wendy

    • On September 20, 2010 Cook It Allergy Free said

      Wendy, is that kind of like “you had me at hello”? LOL
      So jealous about your turning leaves. We are heading up north to Flagstaff this weekend, I think, so that we can see some true fall foliage.
      Cannot wait to see what you conjure up with your own pumpkins! ;)
      xo
      Kim

  5. On September 21, 2010 gluten free easily said

    Oh, I’m all about the pumpkin love, but have yet to make a pumpkin dish yet this fall. Can fall really be arriving tomorrow? I’m ready, but still surprised that it’s here! LOL This pumpkin streusel bread looks fantastic! I love how you used your little “missteps” to share lessons, but that sunken down, gooey middle does not look like a mistake at all. Looks like genius to me! Great recipe and fabulous photos, Kim! :-)

    xo,
    Shirley

    • On September 21, 2010 Cook It Allergy Free said

      Well, Shirley, the sunken down gooey center was all of our favorite parts! We were all fighting over it here. You can get the same effect by using a sharp knife to gently swirl in the buttery streusel topping into the batter instead of leaving it on top!
      I have many kitchen missteps I could share. Probably should more often so that others can learn from my mistakes. ;)

      xo
      Kim

  6. On September 21, 2010 Carol, Simply...Glut said

    Sure it feels like fall here – if your idea of fall is 90 degrees, 80% humidity and swarmming mosquitos – ok – so now do you feel better about living in Arizona? I just turn the a/c up and pretend it is cooling off and bake anyway! Your bread is lovely!

    • On September 21, 2010 Cook It Allergy Free said

      Too funny, Carol! We have the ninety degrees and the mosquitos (you should see the legs of my 3 year old right now) but no humidity. Either way, I am ready for sweaters, new jackets, and boots! Done with tank tops and flip flops. Thanks for the comment on my bread, by the way.
      And, btw, I am making your almond pear cake this weekend for a little dinner gathering! Cannot wait! ;)
      Hugs

  7. On September 21, 2010 Amy @ SS&GF said

    No fall here, Kim. But you’d think it was at your place with all your fall recipes….I have some in the pipeline. :) I actually eat pumpkin puree with some cinnamon and nuts all by itself…or even just plain. I love it. Can’t wait until all the pie pumpkins show up…I roast, puree, and freeze so I have fresh pumpkin all year long.

    Thanks for linking to Slightly Indulgent Tuesday!

    • On September 21, 2010 Cook It Allergy Free said

      Amy, yes you would THINK it was fall here. But AZ and TX are probably in the same boat right now, weather wise.
      And I make a pumpkin dip all of the tip for the kids to dip their fruit in. I just take pumpkin puree, mixed with cinnamon or pumpkin pie spice, a spoonful of my homemade yogurt and a small drizzle of honey. They literally eat it with a spoon after they finish their fruit!
      I like the idea of freezing the pumpkin puree. That is smart. I usually make some and then end up making up pumpkin recipes in order to use it all up!
      Makes sense since I used to freeze it when I would make my own baby food. Homemade Pumpkin puree was one of my kiddos favorite first foods as babies

  8. On September 21, 2010 Gluten Free Betsy said

    Oooh…I can’t wait to try this. I love pumpkin and streusel topping —yummy! :)

  9. On September 21, 2010 girlichef said

    Ah yes, beautiful, cool, pumpkin weather in Northern Indiana… ;) Love this bread and the topping sounds amaaaaazing. Thanks so much for sharing it with the hns hop this week :)

    • On September 21, 2010 Cook It Allergy Free said

      Hi girlichef! I think it is funny that fall starts this week and everyone is having record heat! We just have to pretend that the cool, pumpkin weather is upon us! ;)
      Thanks for letting me share with hearth’n soul this week!
      Rooting for you in PFB!!!

  10. On September 21, 2010 Jenn said

    Oh this looks so wonderful! Now to just find some canned pumpkin….maybe I could roast a pumpkin and make my own? ha pumpkin pie doesn’t seem to be so popular in Europe so not as much canned pumpkin around :)

  11. On September 22, 2010 Jas @ The Gluten Free Scallywag said

    oh yum! this looks delish and just the kind of thing I’d love to have in a little container in my drawer at work for those mid afternoon attack of the munchies – thanks so much for sharing!

  12. On September 22, 2010 Linda said

    September can be tricky like that. We’re expecting to get more summer type weather for the next few days. Your bread looks delicious!

  13. On September 22, 2010 Butterpoweredbike said

    Wow, your picture is really tempting me. And who could resist warm spicy pumpkin goodness. Thanks for linking this recipe with Hearth n’ Soul.

    • On September 23, 2010 Cook It Allergy Free said

      Thanks so much, Butterpoweredbike! Thanks for letting me share this week on Hearth ‘n Soul! You guys are all so awesome!

  14. On September 22, 2010 Christy said

    I have started making fall food also – sneaky sneaky weather! Pumpkin is such a fun ingredient and your bread sounds amazing! thanks for linking this to the hearth’nsoul bloghop!

    • On September 23, 2010 Cook It Allergy Free said

      Sneaky weather is right, Christy! Thanks so much! Cannot wait to see some of your fall creations!

  15. On September 22, 2010 alex@amoderatelife said

    Hi Karen! I am so giggling about your weather because we had cold fall here last week and today its in the high 80’s! But fall is in my head and we have three carved pumpkins already on our porch! This recipe looks LOVELY and perfect for thanksgiving dessert! Thanks so much for linking to the hearth ‘n soul hop! Hugs! Alex@amoderatelife

    • On September 23, 2010 Cook It Allergy Free said

      Alex, I cannot believe that you have carved pumpkins on your porch! If we did that here, ours would be moldy within the hour! But I so agree that once you get fall in your head, it is hard to get it out!
      Oh, and a great idea for Thanksgiving. May have to remember to make it as one of my desserts (I always host it here)!

  16. On September 23, 2010 Sophie said

    Oooooh,…Waw!! This pumpkin spice bread with the lovely topping looks amazing & mighty tasty!!!

    I love this yummie recipe!

    MMMMMMMMMMM,…!!!

  17. On September 24, 2010 Cristina said

    Kim: We are expecting a heatwave this weekend…but that’s to be expected in these parts. We’ll be lucky if we ever see Fall (I regress, and am feeling sorry for myself). This pumpkin streusel bread looks and sounds delicious. I will need to create a version using ap flour. :)

    • On September 24, 2010 Cook It Allergy Free said

      Hi Cristina! My husband was just out at our place in Oceanside and said it was nicer today than it had been for most of the summer there. I, too, am feeling sorry for myself. We can have a pity party together! ;)
      Thanks for the nice words about the recipe. I am thinking I could use some photography lessons from you! Your photos are just beautiful!

  18. On November 4, 2010 Cindy Drozda said

    I’m jealous of Arizona this time of year!! I’ll trade summer for fall and winter anytime! Thanks for sharing this unique pumpkin bread recipe.

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