Pumpkin Streusel Bread
Prep time
Cook time
Total time
This bread is delicious and perfect for this time of year! Because of the pumpkin, it is very moist and should also work nicely as a cake. In the photo shown, I actually forgot to put the streusel topping on it before baking. So I toasted the topping mix separately and then added it on top before shooting the photo. I also added a quick sugar glaze. To make it, just whisk a little milk beverage into powdered sugar.
Serves: 8 servings
  1. Preheat your oven to 350ºF and grease a 9x5-inch loaf pan or a 9-inch cake pan.
  2. Put the brown sugar, 1 tablespoons flour, 1 tablespoon oil, and ½ teaspoon cinnamon in a small bowl. Whisk or rub together with your fingers until crumbly.
  3. In a large bowl, whisk together the remaining 1 cup all-purpose flour, sugar, whole wheat flour, baking soda, remaining 1 teaspoon cinnamon, ginger, salt, nutmeg, and allspice.
  4. Put the pumpkin, remaining ½ cup oil, eggs, milk beverage, and vanilla in a large mixing bowl. Beat with a hand mixer until combined and relatively smooth.
  5. Add the dry ingredients to the wet, and stir just until combined; do not over mix. Fold in the walnuts, if using.
  6. Scrape the batter into your prepared pan, and even it out. Sprinkle the topping evenly over the surface.
  7. Bake for 50 to 60 minutes, or until a toothpick into the center of the bread comes out clean.
  8. Let the bread cool in the pan for 5 minutes, then carefully remove it to a wire rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pumpkin-streusel-bread