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!
Print
Pumpkin Bread with Oat Streusel
- Total Time: 1 hour 5 mins
- Yield: 6-8 servings 1x
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!
Ingredients
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
(or 
or brown sugar
, melted coconut oil, or other oil of choiceGluten-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
- ½ teaspoon salt
- 1 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 cup coconut sugar
- 1/3 cup avocado oil
- 1/4 cup almond milk or other milk of choice
or 
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
(use certified gf oats if necessary)Instructions
Pumpkin Bread:
- Preheat oven to 325ºF. Grease or line a 9×5 loaf pan with parchment paper
.
- In a large bowl, mix together flour(s), baking powder, baking soda, pumpkin spice, and salt, until well combined.
- Add pumpkin puree, sugar, oil, and milk, stirring together just until batter is smooth and thoroughly mixed.
- Pour batter into prepared pan and top with streusel (optional).
- 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.
- 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:
- 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
You May Also Enjoy These Similar Recipes:
Chai-Spiced Pumpkin Cookies
Pumpkin Chocolate Chip Oat Bars
Vegan Pumpkin Bundt Cake
Love this recipe! Do you know if it freezes well?
Hi Siv! I’m glad you love it! This recipe should freeze well, especially if you’re using regular all-purpose flour. I find that some gf flours tend to harden when chilled, so it might depend on the brand you use. Please let me know if I can help with anything else!
Please give nutrition information. Non of these recipes on this site have nutrition information.
Hi Mel, I don’t give nutritional information on the recipes because I find them inaccurate and sometimes misleading. However, there are recipe calculators you can use online for free if you’re really concerned about finding out the nutritional info.
I’m not going to lie, I was wary about trying this because it didn’t have any eggs or vanilla or comments lol but my husband and I were very pleasantly surprised! I found this recipe via Google looking for pumpkin bread sans refined sugars. It is lightly sweet, not overly dessert-like but we really like that and will be enjoying it for breakfast this week! Thanks for a winner of a recipe, we will be making it again!
Hey, Jessa! So happy you enjoyed this pumpkin bread, as it’s a family fave! It’s really amazing that you can make many of the same desserts without eggs! Thanks for taking the time to leave a review of this recipe and for giving it a try! 🙂
This look like the ultimate Fall cake! So tempting!