Pumpkin Apple Streusel Bread

This pumpkin apple streusel bread is perfect for those cozy mornings where you just want to curl up in a blanket on the couch sipping a warm latte. This bread is dairy, grain, gluten, and refined sugar free and made with nutrient dense ingredients! definitely pair a slice with your morning coffee or tea.

What you will need

GF/Paleo Baking Flour – I love to use the paleo flour blend by Bob’s Red Mill but you can use any gluten free baking flour.

Pumpkin Puree – You can use any brand or homemade if you have the time!

Eggs or Egg Replacer – I use Bob’s Red Mill egg replacer typically which is a clean alternative!

Nut milk – either almond or coconut milk will work well.

Coconut Sugar – You can substitute for honey, maple syrup or monk fruit.

Maple Syrup – This adds a nice flavor and soft sticky texture to the loaf.

Apple – I prefer a sweeet tart apple like pink lady or honey crisp.

Vanilla Extract – I like to use the brand Simply Organic.

Baking Soda – This helps the bread rise.

Baking Powder – This helps the bread texture.

Spices – I use a blend of pumpkin spice, cinnamon, and ground ginger in this recipe.

Ghee Butter or Coconut Oil – This is for the streusel topping to make the crumble.

Powdered Monk fruit or Sugar – This is a great way to make an easy icing mixed with a little Df milk.

How to make the pumpkin apple streusel bread

First, peel and cut the apple into small pieces. In a pan over low-medium heat, sauté the apples with 1 tbsp coconut oil. Sauté until tender, then set aside. Then, add all of the crumble ingredients to a small food processor and process until a crumble consistency forms. Place the crumble mixture in a bowl and set in the fridge.

Next, In a bowl, mix together the baking flour, coconut sugar, baking powder, baking soda, and spices. Then, in a separate bowl, mix together the pumpkin puree, maple syrup, coconut or almond milk, 2 eggs or egg replacer, and vanilla extract. Combine the wet and dry ingredients and then fold in the sautéed apple pieces.

Add the bread mixture to a greased parchment paper lined loaf pan and spread out evenly. Take the crumble mixture out of the fridge and sprinkle evenly on top of the loaf. Place the loaf pan in the oven and bake for 1 hour. Once done set aside to cool down. Mix together the powdered monk fruit and nut milk to make an icing glaze. Drizzle the glaze over top the pumpkin apple streusel bread. Store in the fridge after a day and enjoy within 1 week.

How to store

You can store the bread in the fridge for up to a week, or freeze it for up to 3 months. I recommend heating in in the toaster oven or air fryer for a few minutes because it is best warm. You can top the bread with nut butter for a fun flavor!

Other recipes you will enjoy

Apple Cinnamon Crumble Muffins

Cinnamon Banana Bread

Chocolate Espresso Zucchini Bread

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!