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!

Today was the first day of fall, but other than the date on the calendar, you wouldn’t have known any differently stepping outside of my house. It was in the upper 80’s today, and sticky hot, with a 0% chance of wearing my beloved fall attire of sweaters and boots *insert sad face.*

Oh well, it’s pumpkin season again, which almost makes up for the heat! I love this time of year. If I could pick just one season to live in for the rest of my life, it would definitely be fall. It has Thanksgiving, (one of my FAVORITE holidays!) all the comfort foods, pumpkin everything, apple-y treats, bonfires, hot cocoa, beautifully colored leaves, and the coziest wardrobe. Yep, fall pretty much has it going on! 

Although it’s hard to pick a fall favorite, getting to eat all the pumpkin things is definitely near the top of the list! This pumpkin bread has the perfect pumpkin-y flavor. It’s soft and moist, like cake, and topped with a crunchy and delicious oat streusel. Fyi, the streusel is totally optional, as the bread is amazing on its own. 

This bread is vegan friendly and includes a gluten free and refined sugar free option as well. It makes the perfect treat to snack on throughout the day or an easy breakfast on the go. I hope you give it a try! Enjoy and happy fall!

Pumpkin Bread with Oat Streusel

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• Author: Joscelyn Abreu
• Total Time: 1 hour 5 mins
• Yield: 6-8 servings 1x

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Description

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!

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Ingredients

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Pumpkin Bread: (gluten-free version below)

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 1/2 teaspoons pumpkin spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
• ½ teaspoon salt
• 1 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 cup coconut sugar or brown sugar
• 1/3 cup avocado oil, melted coconut oil, or other oil of choice
• 1/4 cup + 2 tablespoons almond milk or other milk of choice

Gluten-Free Pumpkin Bread:

• 1 1/2 cup gluten-free all purpose flour I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or King Arthur GF Measure for Measure Flour
• 1/2 cup superfine almond flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 1/2 teaspoons pumpkin spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
• ½ teaspoon salt
• 1 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 cup coconut sugar or brown sugar
• 1/3 cup avocado oil, melted coconut oil, or other oil of choice
• 1/4 cup almond milk or other milk of choice

Oat Streusel: (Optional)

• 1/3 cup rolled oats (use certified gf oats if necessary)
• 1/3 cup superfine almond flour
• 1 1/2 tablespoons maple syrup or honey
• 1 tablespoon melted coconut oil or butter

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Instructions

Pumpkin Bread:

1. Preheat oven to 325ºF. Grease or line a 9×5 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.

Streusel:

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.

• Cook Time: 65 mins
• Category: Vegan, Gluten Free, Bread

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