Spiced Apple Pumpkin Bread with Streusel Topping
Warmly-spiced, lusciously moist and fluffy Gluten-Free Apple Pumpkin Bread with a cinnamon crumble streusel topping is everything we all love about fall baked into one healthier treat!
Servings: 1 loaf
Calories: 357kcal
Ingredients
- 1 15-oz can pumpkin puree (1 ⅔ cups)
- 2 large eggs
- 1/2 cup 1 stick butter, melted
- 2 tsp pure vanilla extract optional
- 2 cups gluten-free flour blend*
- 1 cup coconut sugar maple sugar, or brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 apple peeled and chopped (1 1/4 cups chopped) + 1 Tbsp GF flour for tossing
Streusel Topping:
- ⅓ cup gluten-free all-purpose flour
- 3 Tbsp coconut sugar or brown sugar
- ¼ cup chopped pecans or walnuts optional
- 3 Tbsp melted butter or coconut oil or avocado oil
- 1 tsp ground cinnamon
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Add the canned pumpkin puree, eggs, and butter (or coconut oil) to a mixing bowl and whisk together to combine (you can do this by hand or use an electric mixer).
- In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda and sea salt and stir well until combined.
- Pour the dry mixture into the bowl with the wet mixture and stir until well-combined.
- Toss the chopped apple in 1 tablespoon of gluten free flour, then add it to the mixing bowl with the bread batter. Stir until well-combined.
- Transfer the batter to the parchment-lined loaf pan.
- Stir together the ingredients for the streusel topping in a bowl or measuring cup until combined. It will be crumbly - this is normal :) Evenly distribute the streusel topping mixture over the bread batter and gently press it into the batter.
- Bake on the center rack of the preheated oven for 60 to 70 minutes, or until the bread has risen substantially, is golden-brown, and tests clean. Note: To keep the streusel topping from getting too crispy, you can cover the bread with foil after 50 minutes if it looks like it’s beginning to burn.
- Remove bread from the oven and allow it to cool at least 40 minutes before slicing and serving.
Notes
*You’ll need 1 additional tablespoon of gluten-free flour to toss the chopped apple to keep it from sinking to the bottom of the bread.
Note: you can also use regular all-purpose flour if you aren’t gluten-free.
Nutrition
Serving: 1of 10 | Calories: 357kcal | Carbohydrates: 54g | Protein: 3g | Fat: 16g | Fiber: 3g | Sugar: 28g