Pumpkin Streusel Bread (grain and dairy free)
If you’re on the hunt for the perfect fall recipe that checks all the boxes—grain-free, dairy-free, yet full of flavor—this Pumpkin Streusel Bread is about to be your new favorite. It’s seriously the BEST pumpkin bread: soft, moist, fluffy, and you won’t believe it’s grain-free! Every bite is pure fall bliss, with warm spices and a tender crumb, just like a slice of pumpkin pie in bread form. And to top it all off, a deliciously crumbly cinnamon streusel topping makes this bread irresistible.
My husband summed it up perfectly when he took his first bite: “It tastes like pumpkin pie in bread form.” If that’s not enough of an endorsement, I don’t know what is. Let’s break down what makes this recipe so special.
Why You’ll Love This Pumpkin Streusel Bread
There’s so much to love about this Pumpkin Streusel Bread:
• It’s Grain-Free: Made with a blend of almond flour, coconut flour, and tapioca starch, this bread is perfect for those avoiding gluten or grains. The combination of these flours gives the bread a light and fluffy texture without sacrificing flavor. • It’s Dairy-Free: No dairy is needed here! Coconut milk or dairy-free yogurt keeps the bread moist and adds a rich, creamy texture. Plus, the coconut oil adds healthy fats without any dairy. • Perfectly Spiced: Pumpkin pie spice gives this bread the warm, cozy flavors we all crave in the fall. It’s like wrapping yourself in a blanket with each bite.
• Cinnamon Streusel Topping: This might just be the best part. A crumbly, sweet streusel topping made with almond flourand coconut sugar adds a delightful crunch and extra layer of flavor. The cinnamon in the streusel perfectly complements the pumpkin spice in the bread, creating the ultimate fall treat.
• Maple Cinnamon Glaze: If the streusel wasn’t enough, the optional coconut butter-based glaze takes this bread to the next level. Drizzled on top, it adds a hint of sweetness and a touch of decadence, making this bread feel like an indulgence without being overly sweet.
Pumpkin streusel bread (grain and dairy free)
Ingredients
For the Bread:
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup tapioca starch
- 1 tbsp pumpkin pie spice, or adjust to taste
- 2 tsp baking powder
- 3/4 cup pumpkin puree
- 1/4 cup full fat coconut milk or yogurt
- 3/4 to 1 cup coconut sugar, depending on desired sweetness
- 1/4 cup melted refined coconut oil, can substitute with avocado or olive oil
- 2 large eggs
For the Cinnamon Streusel Topping:
- 1/3 or 1/2 cup coconut sugar
- 1/2 cup almond flour
- 3-4 tbsp refined coconut oil, softened or melted
- 1-2 tsp cinnamon
For the Glaze (Optional):
- 3 tbsp coconut butter
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 cup coconut milk
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C) and line a large loaf pan with parchment paper, or generously oil a non-stick loaf pan.
Mix the Wet Ingredients:
- In a large bowl, combine pumpkin puree, dairy-free milk, melted coconut oil, and eggs until smooth.
Add Dry Ingredients:
- Stir in the coconut sugar, almond flour, coconut flour, tapioca starch, pumpkin pie spice, and baking powder. Mix until just combined. If batter looks too thick, add one more tbsp of the yogurt or milk.
Make the Streusel Topping:
- In a small bowl, mix together the coconut sugar, almond flour, softened coconut oil, and cinnamon. Use your fingers to create a crumbly mixture.
Assemble:
- Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
Bake:
- Bake for 50-55minutes, or until a toothpick inserted into the center comes out clean and the top has set.
Make the Glaze (Optional):
- While the bread is baking, whisk together the coconut butter, maple syrup, cinnamon, and coconut milk until smooth.
Cool and Glaze:
- Let the bread cool in the pan for 10-15 minutes, then remove and place on a wire rack. Once cooled, drizzle the glaze over the top, if desired.
Slice and Enjoy:
- Slice into thick pieces and savor the flavors of fall!
