Healthy Pumpkin Bread with Cinnamon Crumb Topping

hand holding a thick slice of pumpkin bread with crumb topping over a cooling rack

Healthy Pumpkin Bread with Cinnamon Crumb Topping

Cozy season is officially here, and nothing says fall like a warmly spiced Pumpkin Bread. This refined sugar free loaf is secretly healthy, vegan and gluten-free! Topped with an irresistible cinnamon crumb, it's quick to make, sweetened naturally, and full of nostalgic fall flavor.

Course Breakfast, Dessert

Cuisine American

Keyword dairy free, easy baking, fall recipe, gluten free, plant based, pumpkin recipe, refined sugar free

Prep Time 5

Cook Time 55

Total Time 1

Servings pieces

Calories 220kcal

Author Jackie Akerberg

Equipment

oven, 1lb loaf pan

Ingredients

Pumpkin Loaf Ingredients

½ cup coconut sugar
¼ cup maple syrup
¼ cup coconut oil melted (or apple sauce)
½ cup plain, unsweetened soy milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
15 oz canned pumpkin puree
2 cups gluten free 1:1 flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp sea salt

Cinnamon Crumble Topping

¼ cup vegan butter
½ cup coconut sugar
¼ cup gluten free 1:1 flour
1½ tsp cinnamon
pinch of salt

Instructions

Preheat oven to 350 degrees Fahrenheit and line a 1 lb loaf pan with parchment paper.
Add the coconut sugar, maple syrup, coconut oil (or apple sauce), soy milk, apple cider vinegar, vanilla and pumpkin to a bowl and whisk to combine.
Add the remaining dry ingredients and use a fork or whisk to combine, being sure not to overmix.
Transfer the mixture to the baking pan.
In a separate bowl, combine the ingredients for the crumb topping using a fork until it's crumbly. Sprinkle on top of the loaf and gently pat down.
Transfer to the oven and bake for 50-55 minutes until an inserted toothpick comes out fairly clean.
Let cool for at least 15 minutes before slicing into 1" thick pieces. Serve warm, topped with vegan butter.

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