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–+ servings

Pumpkin streusel bread (grain and dairy free)

Whether you’re grain-free, dairy-free, or just a fan of delicious pumpkin desserts, this Pumpkin Streusel Bread is a must-try this fall. It’s packed with flavor, perfectly spiced, and has that irresistible crumble topping that will make you come back for seconds (and maybe thirds). So, grab your pumpkin puree and your favorite fall spices, and get baking!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10

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!
Author: Ali Jenkins
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