This pumpkin bread is great because it’s not too sweet and has just the right amount of pumpkin flavor. The ingredients list looks long but it’s just the spices in this bread. I love all the fall flavors that come through and I hope you do too. If you make this recipe let me know!
1 3/4 cup for cup gluten free flour
1.5 tsp baking powder
Pinch of salt
1 tsp baking soda
2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 tsp nutmeg
2/3 cup coconut sugar (or granular sweetener of choice)
1 cup pumpkin Puree
1/3 cup plant based milk + 1 tsp lemon juice
1/2 cup apple sauce
2 tsp vanilla extract
3 tsp tablespoon drippy almond butter (or melted grass fed butter)
1/2 cup gluten free flour
1/2 cup coconut sugar
1/2 tsp cinnamon
-Preheat the oven to 350F and grease a 8X4 inch loaf pan.
(Might be able to use bigger but that’s what I used) then set it aside.
-In two separate bowls, mix your dry ingredients in one bowl and wet ingredients in another. Then combine the two together and stir until just combined. (Using a rubber spatula works best) Be careful not to over mix, it can cause an overly dense loaf.
- Batter/Dough should be on the thicker side. Pour in the prepared loaf pan and then make streusel topping by combining all ingredients and mix with a fork until crumbly and clumpy. Spread on top and bake at 350 for 50-60 min.
-Remove from the oven and check to see if it’s done with a toothpick. Let sit for 20 min before cutting into it. Enjoy with some additional apple butter or a maple cream spread. Yum!