Pumpkin Bread with Oat Streusel
Cook time
Total time
This delicious pumpkin bread is topped with a crunchy oat streusel. It's vegan friendly and includes a gluten free and refined sugar free option as well! A must make fall treat!
Recipe type: Vegan, Gluten Free, Bread
Serves: 6-8 servings
Pumpkin Bread: (gluten-free version below)
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 2½ teaspoons pumpkin spice (or 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves)
  • ½ teaspoon salt
  • 1¼ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup coconut sugar or brown sugar
  • ⅓ cup avocado oil, melted coconut oil, or other oil of choice
  • ¼ cup + 2 tablespoons almond milk or other milk of choice
Gluten-Free Pumpkin Bread:
Oat Streusel: (Optional)
Pumpkin Bread:
  1. Preheat oven to 325ºF. Grease or line a 9x5 loaf pan with parchment paper.
  2. In a large bowl, mix together flour(s), baking powder, baking soda, pumpkin spice, and salt, until well combined.
  3. Add pumpkin puree, sugar, oil, and milk, stirring together just until batter is smooth and thoroughly mixed.
  4. Pour batter into prepared pan and top with streusel (optional).
  5. Bake until a toothpick inserted near the center comes out clean, about 60-70 minutes (give or take). Begin to check on it after about 50 minutes and loosely cover the top with foil if it begins to get too brown.
  6. Let loaf cool in pan for 10-15 minutes before removing. Remove loaf and set on a wire rack to cool completely, at least 2 hours, before slicing and serving.
  1. To make streusel, combine oats, almond flour, maple syrup, and coconut oil in a small bowl until well combined. Mixture should be slightly crumbly.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/pumpkin-bread-with-oat-streusel/