#PUMPKINSPICEEVERYTHING!!!
I love Fall for the sole reason that the pumpkin spice obsesion is in full force. Pumpkin is a love it or hate it phenomenon, and I am all aboard the love train. If you also have a ticket, you will love this healthy pumpkin streusel topped pumpkin bread.
I have no problem eating pumpkin all year long and must admit that I have eaten pumpkin bread for dinner maaaaaaannnyyy times. And if you’re going to be a rebel like me 😉 it’s best to eat a high fiber, whole grain, low fat, and low sugar, super delicious version of pumpkin bread like this one. Also, it’s incredibly easy to make!
There is no yeast, proofing, kneading, or anything really time consuming needed to make this pumpkin bread. All you have to do is mix the dry ingredients, add the wet ingredients, and sit back while the bread bakes and your house fills up with that wonderful pumpkin spice-y smell. Honestly, the smell will follow you through the house just to test your patience as it bakes.
And while this bread is gluten free, it’s also still light and airy. The texture is amazingly fluffy and almost melt-in-your-mouth soft. But, it you’re like me and can’t get enough pumpkin, you can top the pumpkin bread with pumpkin streusel. This also gives the bread some added crunch. The combination of textures is really satisfying and scrumptious. Not to mention filling, so it would totally be appropriate to eat a slice (or two) for breakfast. Or lunch. Or dinner. I think you get the gist….this bread is just plain ol’ good at any time!
But, if you want to get really adventurous, feel free to top a slice of this pumpkin bread with some almond butter, raspberry jam, or any other spread you love!
What’s your favorite pumpkin spice item this season?
Kaylie
Yields 8 slices
Gluten Free; Vegan; Low Fat; Low Sugar; Soy Free; High Fiber
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 1/4 cup water
- 1/8 cup flaxseed meal
- 3/4 cup buckwheat flour
- 1/2 cup oat flour
- 1/4 cup tapioca flour
- 1/3 cup granulated sweetener of choice
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1 cup 100% pumpkin puree
- 1/2 cup milk of choice
- 1/4 cup water
- 1/8 cup coconut oil
- 1 1/2 tsp apple cider vinegar
- 1 1/2 cups oats
- 1/4 cup 100% pumpkin puree
- 1/4 cup sticky sweetener like honey, agave, or maple syrup
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/2 cup almonds
- 1/2 cup pumpkin seeds
- 1/4 cup sunflower seeds
Instructions
- Preheat oven to 325 F and grease/line with parchment paper a 9"X5" loaf pan.
- For the bread, in a small bowl, stir together the water and flaxseed meal. Set aside.
- In a large bowl, combine the flours, sweetener, baking soda, salt, and spices.
- In a separate bowl, stir together the pumpkin puree, milk, water, oil, and apple cider vinegar until there are no lumps.
- Add the wet ingredients and the thickened flaxseed mixture to the dry ingredients. Stir together until all the flour in incorporated, making sure to scrape the bottom of the bowl.
- Pour the batter into the prepared loaf pan, smoothing out the top before placing in the oven.
- For the streusel, while the bread is baking, stir together all the ingredients until the mixture is well combined and sticks together.
- After the bread bakes for 15 min., remove it from the oven and crumble the streusel topping on top. Return to the oven for another 30-35 minutes. Remove the bread from the oven when the streusel topping has darkened, the edges of the bread are firm, the center of the bread is slightly springy and a toothpick inserted into the center will still have a little batter on it.
- Allow the bread to cool in the pan completely, then slice it up and enjoy pumpkin spice bliss.
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Healthy Vegan Pumpkin Cinnamon Rolls
