Healthy Gluten Free 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!
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Ingredients
Bread:
- 2 cups oat flour
- 1 cup fine almond flour
- 1 ¼ cup pumpkin puree NOT pumpkin pie filling
- 2 eggs ideally at room temperature
- ¼ cup melted refined coconut oil
- ¼ cup pure maple syrup
- 1/2-3/4 cup light brown sugar or coconut sugar I used 3/4 cup
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon sea salt
Streusel:
Glaze:
- ½ cup powdered sugar
- 1 tablespoon non dairy milk
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To make the streusel topping, combine the flour, coconut sugar, and pumpkin pie spice. Slowly pour in the melted oil and combine with your fingers or a fork until crumbles form. Set aside.
- To make the loaf: Whisk together the coconut sugar, maple syrup, melted coconut oil, pumpkin puree, vanilla extract, apple cider vinegar, and eggs.
- Use a wooden spoon to stir in the oat flour, almond flour, baking soda, baking powder, salt, 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.
- Add the batter to a loaf pan lined with parchment paper. Mine was 8 1/2 x 4 x 1/2, but a 9x5 will also work. Smooth out the top.
- Evenly spread the streusel topping on top of the bread allowing it to crumble between your fingers.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out clean.
- For the maple 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.
Once prepared, this recipe will keep for about 3 days on the counter or 5 days in the fridge. Keep it covered to prevent it from drying out.
It is VERY 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.
Not all pumpkin pie spices are created equal. The simply organic pumpkin spice is the best in my opinion!
If not GF, the GF all purpose flour for the streusel topping can be subbed for regular all purpose flour.
You can use between 1/2 to 3/4 cup of sugar, 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
