Gluten-Free Crunch-Topped Pumpkin Bread

Gluten-Free Crunch-Topped Pumpkin Bread


1¾ cups King Arthur or Bob’s Red Mill gluten-free all-purpose flour
1 tablespoon pumpkin pie spice
1¼ teaspoons Bob’s Red Mill xanthan gum
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon aluminum-free baking powder
¾ cup firmly packed Dierbergs brown sugar
½ cup Dierbergs butter, softened
1 cup canned pure pumpkin
2 large Dierbergs eggs
¼ cup pure maple syrup
½ cup Dierbergs chopped pecans (optional)
1 tablespoon raw sugar


Lightly coat 3 mini loaf pans (each 5¾ x 3 x 2¼ inches) with no-stick cooking spray. Line bottom of pans with parchment paper; set aside.

In medium bowl, stir together flour, pie spice, xanthan gum, baking soda, salt, and baking powder; set aside.

In large mixer bowl, beat brown sugar and butter at medium speed until smooth and creamy.

Add pumpkin, eggs, and syrup; beat until well mixed.

Stir in flour mixture. Stir in pecans.

Divide batter among prepared pans. Sprinkle 1 teaspoon raw sugar over top of each loaf.

Bake in 350°F. oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes.

Cool in pans 10 minutes; invert onto wire rack and cool completely. Store wrapped tightly in plastic wrap.


Disposable foil mini loaf pans are available in Dierbergs gadget aisle.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 223
Cholesterol: 51 mg
Fat: 9 g
Sodium: 332 mg
Carbohydrates: 35 g
Protein: 3 g
Fiber: 2 g Saturated Fat: 5 g