Oat Flour Pumpkin Bread
by: claire cary
If you need to satisfy all of your Fall baking needs, look no further than this healthy pumpkin bread with streusel topping and maple glaze. This gluten free recipe is easy to make and is the perfect snack, breakfast, or dessert!
Ingredients
Bread:
- 1 ¼ cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- ¼ cup butter or coconut oil melted
- ¼ cup pure maple syrup
- 1/2-3/4 cup granulated sugar white, brown or coconut will work
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 1 cup blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Streusel:
Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk dairy or non-dairy
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line a 9x5 loaf pan and set aside.
- To make the streusel topping, combine the flour, coconut sugar, and pumpkin pie spice. Slowly pour in the melted oil or butter and combine with your fingers or a fork until crumbles form. Set aside.
- To make the loaf: Whisk together the sugar, maple syrup, melted butter or oil, pumpkin puree, vanilla extract, apple cider vinegar and eggs.
- Whisk in the oat flour, almond flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Be sure to spoon and level the flour into your measuring cups, don't pack it in or scoop right from the bag. The batter will be fairly thick. Some pumpkin purees are thicker than others, so this can change the thickness of the batter as well.
- Add the batter to the loaf pan and smooth out the top.
- Evenly spread the streusel topping on top of the bread allowing it to crumble between your fingers.
- Bake for 55-70 minutes or until a toothpick comes out clean.
- For the glaze, simply whisk together all ingredients until well combined.
- Let the bread cool for at least 2 hours before glazing and slicing, otherwise it will be crumbly!
- Once cool, drizzle the glaze on top, slice, and enjoy!
Notes
For a refined sugar free option, leave out the streusel toping and maple glaze or sub for my maple cream cheese glaze instead.
It is important to let this bread cool completely (at least 2 hours) before slicing. Otherwise, it will become very crumbly and fall apart when you slice into it. When it comes out of the oven, leave it in the loaf pan, but do not touch it for at least 2 hours, overnight is ideal.
You can use between 1/2 to 3/4 cup of sugar depending on how sweet you like it, but I don't recommend going too far below 1/2 cup for the best flavor. Keep the maple syrup to 1/4 cup though!
Serving: 1slice / Calories: 314kcal / Carbohydrates: 50g / Protein: 6.6g / Fat: 12.5g / Fiber: 4g / Sugar: 20g
