Make Ahead
Vegan Pumpkin Bread With Nut Crumble Topping
- 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
Ingredients
- 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
Directions
- Preheat oven to 350F/180C (160 fan forced) and line a loaf pan with baking paper.
- In a large bowl combine the pumpkin puree, almond butter, maple syrup, vanilla and apple cider vinegar.
- In a seperate bowl mix together the oat flour, baking powder, baking soda, pumpkin spice and salt.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Pour into prepared loaf pan.
- In a small bowl mix together the nut crumb topping then sprinkle on top of the bread batter.
- 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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