Name: Pumpkin Streusel Bread (gluten-free, dairy-free)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup almond flour (blanched almond flour, not almond meal); 1/2 cup + 2 tbsp oat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 cup canned pumpkin puree (*not pumpkin pie filling!); 2 eggs; 1/4 cup maple syrup; 1/4 cup coconut sugar (*can sub brown sugar monk fruit for lower-sugar); 2 tsp vanilla extract; 1 tsp cinnamon; 1 tsp pumpkin spice; good pinch sea salt; 1.4 cup melted coconut oil; 1/4 cup oat flour (use certified gluten-free oat flour if necessary!); 1/2 cup Old fashioned or quick oats (use gluten-free if necessary!) (*can sub pecans or use 1/2 pecans for crunch!); 3 tbsp coconut sugar or brown sugar monk fruit; 1 tsp cinnamon & pinch of sea salt; 1/4 cup coconut sugar; 2 tsp pumpkin spice; 1 cup Monk fruit powdered sugar; 2-3 tbsp milk, of choice *I used cashew milk; 1/4 tsp vanilla extract

This is seriously the best healthier pumpkin streusel bread ever and is the most delicious fall dessert! Perfectly spiced, ultra moist, and tons of streusel topping make this dairy and gluten-free bread irresistible! The best part? It can be made in one bowl and comes together in under 15 minutes!

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A loaf of pumpkin spice streusel bread with glaze.

I am a sucker for a good dessert bread. Almond flour cinnamon swirl banana bread, coffee cake, blueberry quick bread, pumpkin muffins.. you know it, i’ll eat it. When fall comes along, I am all-force in creating all the baked pumpkin spice goodies that I can. This pumpkin streusel bread tastes like a mix of pumpkin bread, coffee cake, and cinnamon roll bread, all in one!

The bread is super moist and fluffy, has tons of streusel crumb topping, and a pumpkin spice cinnamon sugar swirl. It’s incredibly easy to make and super delicious – you’d have no idea this bread is gluten-free, dairy-free, and refined sugar-free! Sweetened with a mix of coconut sugar and maple syrup and a base of oats and almond flour you will need no butter, wheat flour, or sugar to create a delicious bread! The glaze really is the cherry on top!

Pumpkin bread with streusel topping recipe video

Why you’ll love this recipe

It can be made in one bowl, blender, or food processor!
Comes together in under 15 minutes.
It’s naturally sweetened with coconut sugar & maple syrup.
This pumpkin bread can fit many dietary needs – gluten-free, dairy-free, & refined sugar-free.
Makes the perfect fall dessert recipe!

How to make pumpkin streusel bread

Full recipe, measurements, & steps are in the recipe card at the bottom of this post!

Equipment

Food processor or mixing bowl
Spatula
Loaf pan: Mine is a 9×5. Any loaf pan similar in size will work!

Ingredients

Oat flour & oats: You can use store-bought or homemade. To make it homemade, simply grind old fashioned rolled oats in a high-powered blender until a super fine flour forms. If you need certified gluten-free oats, One Degree Organics makes an amazing one!
Almond flour: There is no 1:1 sub for almond flour, besides cashew flour. Subbing the almond flour for anything else won’t create the same soft texture 🙁
Eggs: You can try subbing a flax egg in place of the two eggs, however using real eggs will provide the best results. To make a flax egg, mix together 1 tbsp of ground flax seeds with 2.5 tbsp water. Mix well and let sit for 5-10 minutes to gel up.
Banned Pumpkin puree (not pumpkin pie filling!)
Maple syrup: You can sub honey.
Coconut sugar: You can sub monk fruit for a lower sugar option, however if I do this, I usually do half monk fruit and half coconut sugar as the coconut sugar really adds a caramelized flavor to the recipe. You can also use this brown sugar monk fruit which will do the same thing while keeping it lower in sugar!
Cinnamon & Pumpkin pie spice: You can use store-bought pumpkin spice or make homemade pumpkin spice mix!
Coconut oil: This is used in the streusel. You can sub avocado oil or even butter, vegan butter, ghee, etc.
Monk fruit powdered sugar: I tried to keep this a little lower in sugar, so I opt for monk fruit powdered sugar, however you can use regular if it’s what you have on hand. You can also omit the powdered sugar glaze and use melted white chocolate!

A slice of pumpkin bread with streusel topping (gluten-free, dairy-free).

Steps to make healthy pumpkin bread

Mix together the streusel topping in a small bowl and set aside.
In a food processor or large bowl, combine all of the ingredients, blending or mixing well until no lumps remain. If using the cinnamon swirl, spread half of the batter into the bottom of the pan, then top with the cinnamon sugar. If you’re not using the cinnamon sugar, simply spread all of the batter into the pan.
Top the batter with the streusel topping. Bake!
Glaze the loaf after cooling!

Pumpkin bread with maple glaze

I kept things simple when it came to the glaze, as the cinnamon swirl added a little extra! If you want to make a maple glaze for your pumpkin bread, simply use 1/2 cup powdered sugar mixed with 1/4 cup maple syrup.

How to store leftover Pumpkin bread

Store leftover muffins in an air-tight container in the fridge. Reheat prior to eating!

More healthy pumpkin desserts & recipes to try

If you try this recipe & love, it’d mean the world to me if you left a star rating below & tag me in your creations on instagram @danishealthyeats!