cookmarked logo      
 
from 's cookbook

Pumpkin streussel bread

TAGS:
bread
american
vegan

     






Links:
theprofessionalpalate.com
glutenfreegoddess.blogspot.com


Ingredients:
  • 210 g (about 1 3/4 cup) ap or gluten free ap
  • 1 teaspoons baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp curry powder
  • 1 1/3 cups light brown sugar
  • 1/2 cup coconut oil
  • 1/4 cup almond milk + 1T or as needed to reach proper consistency
  • 1/2 cup apple sauce
  • 1 cup canned pumpkin puree
  • For streussel topping:
  • 1/3 cup organic light brown sugar
  • 3 tablespoons flour
  • 3 tablespoons organic coconut oil
  • 2-3 tablespoons chopped walnuts or pecans (may omit)
  • 1 teaspoon ground cinnamon
  • Preparation:
    1. 1. In a large bowl, combine dry ingredients.
    2. 2. In a separate bowl, mix wet ingredients.
    3. 3. Stir wet mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan (9x5) lined with parchment paper.
    4. 4.Make the streusel topping, combining the noted ingredients. Mix until sandy. Spread the streusel topping on the cake. Lightly press down to even it out.
    5. 5. Bake in preheated (350) oven for 40 minutes, cover top with foil to protect streussel from over cooking and bake another 10 min or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

      copy recipe














    cookmarked logo