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
- Preheat the oven to 350 and grease two loaf pans (or 6-8 mini loaf pans).
- In the bowl of an electric mixer, combine the flour, brown sugar, baking soda, baking powder, salt and cinnamon.
- Mix the pumpkin puree together with 1 cup vegetable oil, 1/3 cup water, and 1/3 cup of honey.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pans.
- 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!).
- Evenly divide the topping amongst the loaf pans.
- 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).
- Allow the loaves to cool for about 20 minutes before removing them from the pan.
- Serve with coffee for breakfast, as a snack, as dessert... the possibilities are endless!