Tuesday, September 9, 2014

Cinnamon Streusel Pumpkin Bread


As I stocked our new pantry this weekend, I couldn't help but purchase a few cans of pumpkin. It still feels like summer in Austin, but I'm getting into an autumn state of mind. On Sunday I whipped up a couple loaves of this INCREDIBLE vegan cinnamon streusel pumpkin bread. It took every ounce of willpower that I have not to eat it all at once!

What You'll Need:
3 3/4 cups GF flour
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 Tbsp cinnamon
15 oz. canned pumpkin puree
1 cup vegetable oil
1/3 cup water
1/3 cup honey (or maple syrup if you're vegan)

For the topping:
2 Tbsp vegetable oil
1/2 cup GF flour
1/2 cup granulated sugar
2 Tbsp cinnamon
Pinch of coarse salt

Directions:
  1. Preheat the oven to 350 and grease two loaf pans (or 6-8 mini loaf pans).
  2. In the bowl of an electric mixer, combine the flour, brown sugar, baking soda, baking powder, salt and cinnamon. 
  3. Mix the pumpkin puree together with 1 cup vegetable oil, 1/3 cup water, and 1/3 cup of honey.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf pans. 
  6. In a small bowl, mix the ingredients for the topping together. You can do this with a fork, but I find it's easier to do it with clean hands (as long as you can handle messy fingers!).
  7. Evenly divide the topping amongst the loaf pans. 
  8. Bake for 1 hour and 15 minutes or until a toothpick comes out clean (note that baking time will be less if you're using mini loaf pans).
  9. Allow the loaves to cool for about 20 minutes before removing them from the pan. 
  10. Serve with coffee for breakfast, as a snack, as dessert... the possibilities are endless!

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