Pumpkin Streusal Bread
A cozy dessert celebrating the flavors of fall with pumpkin puree, warm spices, and a sweet streusal topping.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Wet Ingredients
- 1 cup pumpkin puree Use canned pumpkin, not pumpkin pie filling.
- 1/2 cup coconut sugar Can substitute with brown sugar or maple syrup.
- 1/3 cup coconut oil Melted and slightly cooled.
- 1/4 cup almond milk Can substitute with any plant-based milk.
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips Optional, can be omitted.
Streusal Topping
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, coconut sugar, coconut oil, almond milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Then, fold in the vegan chocolate chips.
- Pour the batter into the prepared loaf pan.
Making the Streusal Topping
- In a small bowl, mix together the brown sugar, rolled oats, and cinnamon to create the streusal topping. Sprinkle it over the batter.
Baking
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Let it cool before slicing, and enjoy your delicious Pumpkin Streusal Bread!
Notes
For a sweeter loaf, feel free to increase the amount of coconut sugar or chocolate chips. Store in an airtight container at room temperature for up to three days.