Dairy-Free Pumpkin Streusel Bread
Prep time
Cook time
Total time
This bread is perfectly moist, tender, and delicious. It has a wonderful balance of sweet and spice, with a rich brown sugar streusel that adds both richness and flavor. And the entire recipe is made with oil, not butter! In fact, you don't need any alternatives to bake this treat.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
Brown Sugar Streusel Topping
- 3 tablespoons packed brown sugar
- 3 tablespoons all-purpose flour
- 1½ tablespoons oil
- ¾ teaspoon ground cinnamon
Pumpkin Bread
- 1½ cups all-purpose flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 cup sugar
- ½ cup oil
- 2 eggs
- ¼ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350ºF and grease a 9x5-inch loaf pan. Optionally the pan with a strip of parchment paper overhanging on the long sides of the pan (to easily lift the bread out).
- To make the brown sugar streusel topping, add the brown sugar, flour, oil, and cinnamon in a small bowl. Stir with a fork until it clumps into moist crumbs.
- To make the pumpkin bread, add the flour, pumpkin pie spice, and baking soda to a medium bowl. Whisk to combine the ingredients.
- In a large mixing bowl, beat the pumpkin, sugar, oil, eggs, water, vanilla, and salt with a hand mixer until emulsified and smooth, about 2 minutes.
- Add the dry ingredients to the wet ingredients, and stir just until combined.
- Scrape the batter into your prepared pan, and even it out. Sprinkle the streusel topping into crumbles evenly over the surface.
- Bake the pumpkin bread for 50 to 60 minutes, or until a toothpick into the center of the bread comes out clean.
- Let the bread cool in the pan for 5 to 10 minutes, then loosen the sides with a knife and carefully remove it to a wire rack to cool completely.
- Let the bread cool completely before slicing. If you won't be eating it right away, or would like to freeze the bread, don't slice it. Wrap it tightly in plastic wrap and store at room temperature for up to 3 days, or freeze it for longer storage. Let it defrost at room temperature before slicing.
Notes
Separate Spices Option: Substitute 1 teaspoon ground cinnamon + ½ teaspoon ground ginger + ¼ teaspoon allspice + ¼ teaspoon ground nutmeg for the pumpkin pie spice.
Nut Option: Fold ½ chopped walnuts into the batter before scraping it into your prepared pan. You can also optionally add ¼ cup chopped nuts to the streusel.
Glaze Option: For even more indulgence, whisk together 1 cup sifted powdered sugar, 1½ tablespoons water, and ¼ teaspoon vanilla extract in a medium bowl. If it's too thick for drizzling, gradually whisk in more water, ½ teaspoon at a time, until it reaches a thin, pourable (but not drippy) consistency. Drizzle it over the completely cooled pumpkin streusel bread.
Nutrition Note: One thick slice also provides about 100% of the RDA for vitamin A. It's also a good source (10% or more of the RDA) of folic acid, vitamin K, vitamin E, and iron.
Nut Option: Fold ½ chopped walnuts into the batter before scraping it into your prepared pan. You can also optionally add ¼ cup chopped nuts to the streusel.
Glaze Option: For even more indulgence, whisk together 1 cup sifted powdered sugar, 1½ tablespoons water, and ¼ teaspoon vanilla extract in a medium bowl. If it's too thick for drizzling, gradually whisk in more water, ½ teaspoon at a time, until it reaches a thin, pourable (but not drippy) consistency. Drizzle it over the completely cooled pumpkin streusel bread.
Nutrition Note: One thick slice also provides about 100% of the RDA for vitamin A. It's also a good source (10% or more of the RDA) of folic acid, vitamin K, vitamin E, and iron.
Nutrition Information
Serving size: 1 thick slice Calories: 258 Fat: 12g Saturated fat: 2g Carbohydrates: 35g Sugar: 20g Sodium: 126mg Fiber: 1g Protein: 3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-streusel-bread