Pumpkin Streusel Bread (gluten-free, dairy-free)

This paleo pumpkin streusel bread is the most delicious fall treat! Perfectly
spiced, ultra moist, and tons of streusel topping make this dairy and
gluten-free bread irresistible! The best part? It can be made in one bowl and
comes together in under 15 minutes!

Servings: 10

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

Fall Desserts pumpkin recipes fall recipes dairy-free pumpkin bread gluten free pumpkin bread healthy fall desserts healthy pumpkin bread pumpkin spice desserts pumpkin streusel streusel bread

Instructions

1 Preheat oven to 350F. Line a loaf pan with parchment paper. Mine is a 9×5, but
any loaf pan similar in size should work!
2 If making the cinnamon swirl, simply combine the sugar and spice in a small
bowl. If omitting, just skip this step!
3 In a food processor or large bowl, combine all of the ingredients, blending or
mixing well until no lumps remain. If using the cinnamon swirl, spread half of
the batter into the bottom of the pan, then top with the cinnamon sugar. If
you're not using the cinnamon sugar, simply spread all of the batter into the
pan.
4 In a small bowl, combine all of the streusel topping ingredients, mixing until a
crumbly topping forms. Spread evenly over the top of the loaf, slightly pressing
it into the top.
5 Bake the loaf for 20-22 minutes until a toothpick inserted into the center comes
out clean and the top feels pretty firm. Careful not to over-bake. Let the loaf
cool for 10-15 minutes before removing from the pan.
6 Mix together the powdered sugar and milk until a glaze consistency forms.
Drizzle over the loaf. Cut into slices and enjoy!

Pumpkin Streusel Bread (gluten-free, dairy-free)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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