Instructions. Perfect to use up pumpkin puree leftovers. 1/2 cup water. Stir … What’s in Vegan Pumpkin Bread? Can I freeze pumpkin bread? Add streusel crumbles on top of loaf in an even layer. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Pour the batter into the prepared loaf pan. In a separate mixing bowl, combine sugar, oil/melted butter, pumpkin puree, non-dairy milk and molasses. Pumpkin is also a good source of other micronutrients, like vitamin C, E, B2 (riboflavin), potassium, copper and manganese. PUMPKIN BREAD WITH STREUSEL TOPPING. Begin typing your search above and press return to search. In a separate mixing bowl, combine sugar, oil/melted butter, pumpkin puree, non-dairy milk and molasses. And receive my Top 10 Recipes eBook absolutely for free! Pumpkin Bread – a true fall classic among baking fans! Or up to a week if stored in the refrigerator. Ground cinnamon, ginger, nutmeg, and cloves! Set aside. Does anyone know how to make this recipe gluten-free? 1 tsp cinnamon. All you need is a pumpkin, oven, and a food processor. PUMPKIN BREAD WITH STREUSEL TOPPING. Pumpkin Bread – a true fall classic among baking fans! You can’t compare the taste of homemade pumpkin puree with what you buy. Flour: This healthy pumpkin bread is made with spelt flour, which is generally better tolerated than wheat flour. We can’t forget about the delicious streusel topping on this pumpkin bread! Thank you so much! Add a cup of warm tea or coffee, and any cold rainy fall day is saved! Pumpkin nutrition benefits. Leave a Comment. Preheat the oven to 355°F (180°C ). However, the streusels, which are made with spelt flour and coconut sugar (alternatively brown sugar), ad some sweetens to this pumpkin bread. Don’t settle for an over-priced boring slice of pumpkin bread from Starbucks when you can make a whole loaf yourself that is plant-based, and way more delicious! Preheat oven to 350 F. In a large mixing bowl, combine flour, baking powder, baking soda, spices and salt. Required fields are marked *, Rate this recipe ★☆ Learn how your comment data is processed. Even desserts do not always have to be super unhealthy and full of bad calories! I would be thrilled to welcome you to my community! It’s moist, has a stunning color, and the healthier spelt streusel topping is just the best part about it as they add some sweetness to this low sugar pumpkin bread. I’m not sure what’s better – the fact this Vegan Pumpkin Pistachio Bread with Streusel Topping is super delicious, or that’s it’s super easy to make. Your email address will not be published. Allow to cool before removing from pan and slicing. The main ingredient here is pumpkin puree paired with the popular pumpkin pie spices which are responsible for beautiful flavors. Whisk to combine. More about me! For a good 3 days if stored in an airtight container or wrapped in aluminum foil at room temperature. Sprinkle with streusel. However, you can use evaporated milk and unsalted butter if you don’t want to make this vegan version of the Pumpkin Coffee Cake. Add wet mixture to dry and stir until just combined. 15 oz can pumpkin puree. Stir to combine. And it’s so damn easy to make! 2 1/4 cups sugar. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs. By continuing to use the site, you agree to the use of cookies. Divide the batter into the two bread pans. Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. I made it at work (since our break room has an oven) and every single co-worker I shared it with was obsessed! Probably one of the best healthy vegan pumpkin bread recipes with streusel topping ever! Set aside in the fridge. Required fields are marked *. The baking powder makes it rise beautifully, it is wonderfully fluffy (especially when freshly baked), and no one even notices that it is vegan! Sprinkle the crumb topping evenly over both batters. I would 100% recommend this recipe to anyone. Contains spelt flour which is generally better tolerated than wheat flour. So why not bake a healthier version instead of the traditional pumpkin bread with lots of refined sugar, fat, and white flour? Low Sugar: Made with only a little maple syrup for sweetness – no refined sugar! Do not overmix. A delicious, dairy-free, vegan, pumpkin loaf with streusel topping. Super moist, perfectly spiced and packed with pumpkin flavor, this is what all the cozy fall dreams are made of! Not so with this bread! A delicious way to use up canned pumpkin and spoil your family and friends! Plus, they are easy to make and will be ready in 30 minutes or less! Making the streusel is the very first step in this recipe because it needs just a few minutes to chill in the fridge. I highly recommend making pumpkin puree at home. Add the spelt flour, baking powder, all the spices, and salt, mix until just combined. Looks so yummy I want to make it. Simply combine coconut oil with flour, coconut sugar, and cinnamon (or pumpkin spice if you’re feeling extra … 1 tsp vanilla. I have to start this off by saying I’m not vegan and therefore I am typically eating non-vegan bakery items. Preheat the oven to 355°F (180°C ). 3 1/2 cup all purpose flour. I enjoy your recipes and can’t wait to try the pumpkin loaf. 1 tsp Kosher salt. This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! ★☆ Spiced Pumpkin Bread. ★☆ Pumpkin is an incredible source of vitamin A, with 1 cup of cooked pumpkin providing 245% of your daily needs!With its bright orange colour, pumpkin is loaded with an important antioxidant, beta-carotene which can help to prevent cellular damage. Your email address will not be published. 1 cup vegetable oil. Bake for 40 minutes in the preheated oven. Add in the pumpkin puree, water and vanilla extract, mixing until well combined. Would I be able to use blackstrap molasses instead of regular molasses?

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