Ingredients

The following ingredients have 10 Servings
  • 2 cups oat flour
  • 1 cup fine almond flour
  • 1 1/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs (ideally at room temperature)
  • 1/4 cup melted refined coconut oil
  • 1/4 cup pure maple syrup
  • 1/2-3/4 cup light brown sugar or coconut sugar (I used 3/4 cup)
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 3 tablespoon coconut sugar
  • 1/4 cup all purpose flour
  • 2 tablespoon melted coconut oil
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup powdered sugar
  • 1 tablespoon non dairy milk
  • 1 tablespoon maple syrup

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • To make the streusel topping, combine the flour, coconut sugar, and pumpkin pie spice. Slowly pour in the melted oil and combine with your fingers or a fork until crumbles form. Set aside.
  • To make the loaf: Whisk together the coconut sugar, maple syrup, melted coconut oil, pumpkin puree, vanilla extract, apple cider vinegar, and eggs.
  • Use a wooden spoon to stir in the oat flour, almond flour, baking soda, baking powder, salt, and pumpkin spice. Be sure to spoon and level the flour into your measuring cups, don't pack it in or scoop right from the bag.
  • Add the batter to a loaf pan lined with parchment paper. Mine was 8 1/2 x 4 x 1/2, but a 9x5 will also work. Smooth out the top.
  • Evenly spread the streusel topping on top of the bread allowing it to crumble between your fingers.
  • Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out clean. 
  • For the maple glaze, simply whisk together all ingredients until well combined. 
  • Let the bread cool for at least 2 hours before glazing and slicing, otherwise it will be crumbly!
  • Once cool, drizzle the glaze on top, slice, and enjoy!