Gluten Free Pumpkin Loaf With Streusel Topping
This gluten free pumpkin loaf has been a fall obsession for me and my family the past few years. It is super moist and the perfect balance of sweetness. It's topped with a buttery (dairy free option) crunchy streusel that takes it to the next level. It’s a wholesome twist on a classic fall favorite—made with coconut sugar instead of refined sugar, gluten free flour instead of refined flour and coconut oil for a dairy-free, nutrient-packed option.
Ingredients
For The Pumpkin Loaf
- 1 15 oz can of unsweetened organic pumpkin
- 1 cup coconut sugar
- 1 tsp pure vanilla extract
- 1/3 cup melted coconut oil or butter
- 3 eggs (pasture raised is best) or flax eggs for vegan
- 1 1/2 cups gluten-free all-purpose flour it should have xanthan gum in the blend
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
For The Streusel Topping
- 1/4 cup coconut sugar
- 1/4 cup chopped pecans or any nut of your choice
- 3 tbsp gluten free all purpose flour
- 3 tbsp melted coconut oil (or butter)
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F and line a standard 9x5 loaf pan with parchment paper. Leave a bit of overhang on the long sides so you can easily lift the laof out once it's cooled
- In a large bowl, whisk together the pumpkin puree, coconut sugar, vanilla extract, melted coconut oil, and eggs until smooth and well combined.1 15 oz can of unsweetened organic pumpkin, 1 cup coconut sugar, 1 tsp pure vanilla extract, 1/3 cup melted coconut oil, 3 eggs (pasture raised is best)
- To the same bowl, add the all purpose gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin spice. Gently stir until everything is incorporated, but don't overmix - that can make the loaf dense.1 1/2 cups gluten-free all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp nutmeg, 1 tsp cinnamon, 1 tsp pumpkin pie spice
- Make the streusel topping. In a small bowl, mix the coconut sugar, chopped pecans, gluten-free flour, pinch of salt and melted coconut oil or butter until it forms a crumbly texture. Set aside.1/4 cup coconut sugar, 1/4 cup chopped pecans, 3 tbsp gluten free all purpose flour, 3 tbsp melted coconut oil (or butter), pinch of salt
- Pour the pumpkin bread batter into your prepared loaf pan and spread it evenly. Sprinkle the streusel mixture on top, pressing it lightly into the batter.
- over with aluminum foil and Bake for 20 minutes. Then remove the aluminum foil and bake for 35-45 more minutes, or until golden and a toothpick inserted into the center comes out clean. Every oven is different, so start checking around the 55 minute mark.
- Let the loaf cool in the pan for 15-20 minutes before removing. Then lift it out using the parchment paper and transfer it to a wire cooking rack to cool completely. This helps the loaf set and makes it easier to slice cleanly. Enjoy!
Tried this recipe?Let us know how it was!