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Cook time
55 minutes
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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
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Ingredients
- Pumpkin Bread
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1 1/2 cups
pumpkin puree
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1/3 cup
almond butter
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2 teaspoons
vanilla extract
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3 tablespoons
maple syrup
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2 1/2 cups
oat flour
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1 tablespoon
pumpkin spice
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1/4 teaspoon
sea salt
- Nut crumble topping
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1/2 cup
chopped nuts or seeds
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1/4 cup
oat flour
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1
pumpkin spice
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1 tablespoon
melted coconut oil
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2 tablespoons
maple syrup
Directions
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Preheat oven to 350F/180C (160 fan forced) and line a loaf pan with baking paper.
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In a large bowl combine the pumpkin puree, almond butter, maple syrup, vanilla and apple cider vinegar.
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In a seperate bowl mix together the oat flour, baking powder, baking soda, pumpkin spice and salt.
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Add the dry ingredients to the wet ingredients and stir to combine.
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Pour into prepared loaf pan.
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In a small bowl mix together the nut crumb topping then sprinkle on top of the bread batter.
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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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