Healthy Pumpkin Bread with Streusel Topping

Who needs a fall candle when you can bake pumpkin bread?

But seriously though, this pumpkin bread makes my house smell like fall heaven.

I can’t get enough. I’ve been enjoying this pumpkin bread for all sorts of reasons. It’s healthy, moist, fluffy and makes the most appropriate breakfast for the opening of the autumn season. The fall flavors in this bread taste perfect with my morning coffee and I would be lying if I said I had only one piece in one sitting…

Why you’ll love this bread?

This healthy version of pumpkin bread is unique because of the easy, buttery streusel on top. The streusel pairs perfectly with the moist pumpkin bread. Each slice is full of fall spices and the perfect amount of sweet. Eat as a breakfast, snack or sweet treat!

This bread is full of wholesome ingredients so you don’t have to worry about refined sugar overload. It’s also made with organic whole wheat flour so no bleached white flour full of chemicals here! It’s ready in less than an hour and taste so yummy with the buttery streusel on top. If you’re gluten free I also added flour swaps for those who would rather go for a gluten free version along with a non-dairy streusel topping. That’s another reason why this bread is so great- it’s versatile!

I personally love making a full loaf and enjoying 2-3 pieces within the first 24 hours. I highly recommend slicing your loaf and freezing the pieces wrapped in parchment paper, in a closed airtight container. You can make ahead of time, slice and freezer for up to 3 months! So, if you’re someone who likes to plan ahead, you can make this pumpkin bread today, slice it, freeze it and save it for Halloween or Thanksgiving festivities.

Top a slice with melty almond butter or yogurt, cinnamon and honey. It’s so yummy and cozy to enjoy on a crisp fall morning like today.

How to make?

• Step one: Preheat oven to 350 degrees Fahrenheit and grease a 9X5 loaf pan with olive or coconut oil.  Add all of your dry ingredients into a medium sized mixing bowl. This includes your flour, baking soda, baking powder, spices and salt. Whisk until well combined and set aside.

• Step two: In a separate, medium sized mixing bowl, combine pumpkin, apple sauce, maple syrup, coconut oil, vanilla extract and eggs. Whisk until well combined and then transfer to your bowl with dry ingredients. Mix ingredients together until just combined and transfer to loaf pan.

• Step three: to make the streusel topping, combine oats and coconut sugar in a small mixing bowl. Melt your butter (or coconut oil if dairy free) and drizzle on top of oats and coconut sugar. Mix with a fork until well combined and evenly sprinkle on top of the pumpkin bread batter. Place in oven to bake for 45ish minutes or until a tooth pick inserted comes out clean.

Ingredients you’ll need:

• Whole wheat flour
• Baking soda
• Baking powder
• Ground Cinnamon
• Nutmeg
• Ginger
• Cloves
• Salt
• Organic pumpkin puree
• No sugar added apple sauce
• Pure maple syrup
• Coconut oil
• Pure vanilla extract
• Eggs
• Gluten free rolled oats
• Coconut sugar
• Grass fed butter

How to store?

Let bread cool entirely before slicing. Once cooled on a wire cooling wrack, slice to your liking and store in a sealed airtight container or wrap in wax paper and then wrap again in a cotton dish cloth. If saving for later than 2-3 days I recommend slicing, wrapping in wax paper and storing in an airtight container in the freezer for up to 3 months. If freezing, make sure to take out the night before enjoying and let in thaw in the refrigerator overnight.

Did you make this recipe?

Please tag me @staysweetwellness, follow me on Instagram and #staysweetwellness.

I would love to see you enjoying your pumpkin bread recipe!!

Until next time,

stay sweet.

-Ashley