Go Back
Print

Healthy Pumpkin Bread with Streusel Topping

This moist, decadent pumpkin bread is full of cozy fall flavors. The buttery streusel on top really sets this recipe apart from other pumpkin breads. Made with wholesome ingredients like whole wheat flour and pure maple syrup. It's also super versatile and offers a gluten free version. Just make sure to view recipe notes below for swaps.
Course breakfast, brunch, snack
Cuisine American
Keyword fall recipe, healthy pumpkin bread, pumpkin, pumpkin bread, streusel topping
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 loaf
Author Ashley McGuirk

Equipment

  • oven
  • 9x5 loaf pan
  • whisk
  • Mixing bowls
  • rubber spatula

Ingredients

  • 1½ cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup organic pumpkin puree
  • 1/3 cup no sugar added apple sauce
  • 1/2 cup pure maple syrup
  • 2 tablespoons melted (and cooled) coconut oil
  • 1½ teaspoons pure vanilla extract
  • 2 large eggs at room temp

Streusel Topping

  • 1/3 cup gluten free rolled oats
  • 1/4 cup coconut sugar
  • 1 tablespoon whole wheat flour
  • 2 tablespoons melted, grass fed butter

Instructions

  • Preheat oven to 350 degrees Fahrenheit and grease a 9X5 loaf pan with olive or coconut oil.  Set aside. Add all dry ingredients into a medium sized mixing bowl. This includes whole wheat flour, baking soda, baking powder, spices and salt. Whisk until well combined and set aside.
  • In a separate, medium sized mixing bowl, combine pumpkin puree, no sugar added 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.
  • 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 in the loaf pan. Place in oven to bake for 45ish minutes or until a tooth pick inserted comes out clean.

Notes

Whole wheat flour- you can make this recipe gluten free by swapping out wheat flour with 1 1/4 cup of almond flour + 1/4 cup coconut flour. 
Eggs- you can swap both eggs out for flax eggs if going for a vegan version of this bread. Simply add 2 tablespoons of ground flax seed to 5 tablespoons of water and whisk. Set aside for 5-10 minutes to congeal and then add to recipe per instructions. 
Streusel topping- to make a dairy free version, evenly swap grass fed butter with melted coconut oil.