I am beyond ready for the holidays to be here already, but I figure I should give all things pumpkin it's last hurrah in my life. I am sad to see it go, but Christmas carols and festive lights are waiting for me. If you're trying to squeeze in a little last minute pumpkin action yourself, here's a quick and yummy gluten free pumpkin coffee bread for you to try!
Here's what you need...
For the streusel topping:
1/2 cup of gluten free flour
1/4 cup of packed brown sugar
1 1/2 teaspoon of ground cinnamon
3 tablespoons of butter
For the coffee cake:
2 cups of gluten free flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 1/2 teaspoons of ground cinnamon
2 sticks of butter
1 cup granulated sugar
2 large eggs
1 cup of canned pumpkin
1 teaspoon of vanilla extract
Here's what to do...
-Preheat your oven to 350 degrees fahrenheit. I used these paper loaf pans that I bought in a pack of 3 at Michael's since I wanted to share this bread with a few people. This recipe will easily make 3 mini loaves, which would make for a great hostess gift for the holidays! If you just want to make one in a pan though, a greased and floured 9-inch round cake pan would be ideal.
-To make your streusel topping, combine your gluten free flour, brown sugar and cinnamon in a bowl. Cut your butter into pieces and mix into the dry mix. I used my hands, which made it easier to make this mixture crumbly.
-To make the coffee cake, combine your gluten free flour, baking powder, baking soda, cinnamon and salt into a bowl.
-In a separate bowl, beat butter and sugar together until creamy. Add eggs in one at a time, beating well after each one. Slowly add in pumpkin and vanilla extract. Slowly add the flour mixture.
-Spoon the batter into your paper loaf pans, about halfway and finish it off with a handful of the streusel topping.
-Bake for 45-50 minutes. I inserted a fork into the center at the 35 minute mark and it came out clean so I let it bake for 5 more minutes so the streusel would be extra toasty.
-Let it sit on a wire rack for about 15 minutes to cool down. In the mean time, do yourself a favor and start brewing some coffee and turning on the Netflix.
I'm thinking about making this for dessert on Thanksgiving. It's the perfect amount of sweet, and anything that pairs perfectly with coffee is my favorite! I hope you get a chance to do a little relaxing and baking this weekend! Enjoy!
PS: Need more pumpkin in your life? Brown Sugar & Pumpkin Coffee Body Scrub DIY + Pumpkin Spice Latte Ice Cubes