Pumpkin Bread

mygluten-freekitchen.com

masontighe

subheading: Loaf:

1 ¼ cup pumpkin puree (plain canned pumpkin puree not pumpkin pie filling)

¾ cup corn or vegetable oil

3 large eggs

1 cup sugar

1 cup brown sugar

2 cups gluten-free flour blend*

1 Tablespoon ground cinnamon

1 tsp. ground ginger

1 tsp. salt

1 tsp. baking soda

¾ tsp. ground nutmeg

½ tsp. baking powder

½ tsp. ground cloves

subheading: Streusel:

½ cup brown sugar

⅓ cup gluten-free flour blend

2 Tablespoons sugar

2 Tablespoons cinnamon

¼ cup butter (=4 Tablespoons or ½ stick), melted

subheading: Glaze:

¼ cup butter (=4 Tablespoons or ½ stick)

1 cup powdered sugar

2 Tablespoons pure maple syrup

pinch of salt

2 to 3 Tablespoons of milk, as needed to thin glaze

Directions at mygluten-freekitchen.com

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