Ingredients
3
tablespoons packed brown sugar
1
tablespoon Betty Crocker™ Gluten Free all-purpose rice flour blend
1
tablespoon butter, softened
3
tablespoons pumpkin seeds (pepitas)
1
can (15 oz) pumpkin (not pumpkin pie mix)
3/4
cup granulated sugar
3/4
cup packed brown sugar
3/4
cup vegetable oil
2
teaspoons gluten-free vanilla
2
eggs
2
cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2
teaspoons gluten-free baking powder
2
teaspoons ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon baking soda
1/2
teaspoon salt
Preparation
Heat oven to 350°F. Grease or spray bottom only of 9x5x3-inch loaf pan. In small bowl, mix 3 tablespoons brown sugar and 1 tablespoon rice flour blend; cut in butter. Set aside.
In large bowl, place pumpkin, granulated sugar, 3/4 cup brown sugar, the oil, vanilla and eggs; mix well. In medium bowl, mix 2 cups rice flour blend, the baking powder, cinnamon, ginger, baking soda and salt. Stir flour mixture into pumpkin mixture until blended; pour into pan. Sprinkle pepitas over top; press lightly into batter. Spoon streusel mixture over pepitas in pan.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely, streusel-side up, on cooling rack, about 3 hours.
