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Pumpkin Streusel Bread (Grain Free, dairy free)
This delicious recipe is for the BEST grain pumpkin bread- soft, moist, fluffy, and you can’t tell it’s grain free!
When my husband described this bread he said it was like Pumpkin Pie in bread form. I think that pretty much speaks for itself... but then you add a crumbly streusel topping. 👌
Here’s how:
Recipe
Yield: 1 loaf
PREP TIME: 15 minutes
BAKE TIME: 35 MINUTES
Ingredients
1 C almond flour
1/2C coconut flour
1/2C tapioca starch
1 tbsp pumpkin pie spice (to taste)
2 tsp baking powder
1C pumpkin puree
1/4 C yogurt or coconut milk, full fat
3/4-1C coconut sugar
1/4 C melted refined coconut oil (may substitute with avocado or olive oil)
3 large eggs
Cinnamon streusel topping
1/3 C coconut sugar
1/2C almond flour
3-4 tbsp refined coconut oil, softened
1-2 tsp cinnamon
Glaze
3 tbsp coconut butter
1/4C maple syrup
1 tsp cinnamon
1/4C coconut milk
Directions
1) Preheat oven to 350 degrees and line a large loaf pan with parchment pan, or oil a non-stick loaf pan generously. I like to use parchment papers so I can lift it out after it comes out of the oven to cool
2) Stir wet ingredients first. Then add sugar, flours, spices, and baking powder in a bowl.Stir until just combined.
3) Mix the streusel topping in a small bowl. Use fingers to press coconut oil and form a crumble.
4) Then, pour the batter into the loaf pan. Then sprinkle the streusel topping on top.
5) Bake for 45 minutes or until toothpick comes out clean and top has set. Prepare glaze while it is baking. Top with glaze if desired.
6) let cool, slice and enjoy!
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