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Pumpkin Streusel Bread (gluten-free, dairy-free)

This paleo pumpkin streusel bread is the most delicious fall treat! 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!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10

Ingredients
  

Muffins

  • 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

Streusel topping

  • 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

Cinnamon sugar swirl - optional!

  • 1/4 cup coconut sugar
  • 2 tsp pumpkin spice

Glaze

  • 1 cup Monk fruit powdered sugar
  • 2-3 tbsp milk, of choice *I used cashew milk
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat oven to 350F. Line a loaf pan with parchment paper. Mine is a 9x5, but any loaf pan similar in size should work!
  • If making the cinnamon swirl, simply combine the sugar and spice in a small bowl. If omitting, just skip this step!
  • 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.
  • In a small bowl, combine all of the streusel topping ingredients, mixing until a crumbly topping forms. Spread evenly over the top of the loaf, slightly pressing it into the top.
  • Bake the loaf for 20-22 minutes until a toothpick inserted into the center comes out clean and the top feels pretty firm. Careful not to over-bake. Let the loaf cool for 10-15 minutes before removing from the pan.
  • Mix together the powdered sugar and milk until a glaze consistency forms. Drizzle over the loaf. Cut into slices and enjoy!

Video

Notes

Store leftover muffins in an air-tight container in the fridge. Reheat prior to eating!
 
Keyword dairy-free pumpkin bread, fall desserts, fall recipes, gluten free pumpkin bread, healthy fall desserts, healthy pumpkin bread, pumpkin recipes, pumpkin spice desserts, pumpkin streusel, streusel bread