Pumpkin Apple Streusel Bread
This 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.
Equipment
- Bread loaf pan
- Parchment paper
Ingredients
- 2 1/2 cups Gf/Paleo Baking Flour
- 1 15 oz can of pumpkin pumpkin
- 2 eggs or flax eggs
- 2/3 cup unsweetened almond or coconut milk
- 1/2 cup coconut sugar*
- 1/3 cup maple syrup
- 1 apple
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp ground ginger
Streusel topping
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp coconut sugar
- 2 tbsp cold vegan or regular butter
- 1/2 tsp cinnamon
Glaze
- 1/2 cup powdered monk fruit
- 1-2 tbsp df milk
Instructions
- Preheat your oven the 350 degrees.
- 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.
- Add all of the crumble ingredient to a small food processor and process until a crumble consistency forms. Place the crumble mixture in a bowl and set in the fridge.
- In a bowl, mix together the baking flour, coconut sugar, baking powder, baking soda, and spices.
- 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.
Notes
Store in the fridge for a week or freeze for up to 3 months.
*If you want a lower sugar option, you can use powdered monk fruit instead of coconut sugar.