Make Ahead

Vegan Pumpkin Bread With Nut Crumble Topping

October 16, 2020
0 Ratings
  • Cook time 55 minutes
  • Serves 10
Author Notes

A delicious healthy vegan pumpkin bread with nut crumble topping that you’ll make over and over again. Low in sugar and made with simple gluten-free ingredients for a healthy pumpkin coffee cake twist! —goodnessavenue

What You'll Need
  • Pumpkin Bread
  • 1 1/2 cups pumpkin puree
  • 1/3 cup almond butter
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • 2 1/2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin spice
  • 1/4 teaspoon sea salt
  • Nut crumble topping
  • 1/2 cup chopped nuts or seeds
  • 1/4 cup oat flour
  • 1 pumpkin spice
  • 1 tablespoon melted coconut oil
  • 2 tablespoons maple syrup
  1. Preheat oven to 350F/180C (160 fan forced) and line a loaf pan with baking paper.
  2. In a large bowl combine the pumpkin puree, almond butter, maple syrup, vanilla and apple cider vinegar.
  3. In a seperate bowl mix together the oat flour, baking powder, baking soda, pumpkin spice and salt.
  4. Add the dry ingredients to the wet ingredients and stir to combine.
  5. Pour into prepared loaf pan.
  6. In a small bowl mix together the nut crumb topping then sprinkle on top of the bread batter.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean. If the crumble starts to brown, cover with foil halfway through baking. Cool for at least 30 minutes before slicing.

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