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Close up shot of sliced vegan pumpkin bread.

Vegan Pumpkin Bread With Nut Crumble Topping

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Amercian

Description

Deliciously healthy vegan pumpkin bread with nut crumble topping. Lightly sweetened and made with simple ingredients for a healthy gluten-free pumpkin coffee cake twist!


Ingredients

Scale
  • 1 1/2 cups/ 275g (13.2oz) pumpkin puree
  • 1/3 cup almond butter
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • 2 1/2 cups/ 250g oat flour (gluten-free if needed)*
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pumpkin spice
  • 1/4 teaspoon sea salt

Nut crumble topping:

  • 1/2 cup chopped nuts or seeds
  • 1/4 cup oat flour
  • 1 teaspoon pumpkin spice
  • 1 tablespoon melted coconut oil
  • 2 tablespoons maple syrup

Instructions

  1. Preheat oven to 350F/180C (160 fan forced) and line a loaf pan with baking paper.
  2. In a large bowl combine the pumpkin puree, almond butter, maple syrup, vanilla and apple cider vinegar.
  3. In a seperate bowl mix together the oat flour, baking powder, baking soda, pumpkin spice and salt.
  4. Add the dry ingredients to the wet ingredients and stir to combine.
  5. Pour into prepared loaf pan.
  6. In a small bowl mix together the nut crumb topping then sprinkle on top of the bread batter.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean. If the crumble starts to brown, cover with foil halfway through baking.
  8. Cool for at least 30 minutes before slicing.

Notes

  • Replace oat flour with a combo of buckwheat flour or brown rice flour + almond flour to ensure gluten free/ coeliac friendly.
  • To make nut free use tahini or sunflower seed butter instead of almond butter, and sunflower + pumpkin seeds for the topping.

Nutrition

  • Serving Size: 1 slice (without crumb topping)
  • Calories: 175
  • Sugar: 4.7g
  • Fat: 6.6g
  • Saturated Fat: 0.4g
  • Carbohydrates: 22.4g
  • Fiber: 4.3g
  • Protein: 4.6g

Keywords: vegan pumpkin bread with nut crumble topping, vegan pumpkin bread, gluten-free vegan pumpkin bread, vegan pumpkin coffee cake