Spiced Apple Pumpkin Bread with Streusel Topping Recipe

This warmly spiced, moist, and fluffy gluten-free apple pumpkin bread with a cinnamon crumble streusel topping is everything we love about fall in one healthier treat!

– 1 15-oz can pumpkin puree (1 ⅔ cups) – 2 large eggs – 1/2 cup 1 stick butter, melted – 2 tsp pure vanilla extract optional – 2 cups gluten-free flour blend* – 1 cup coconut sugar maple sugar, or brown sugar – 2 tsp pumpkin pie spice – 1 tsp baking powder – 1 tsp baking soda – 1 tsp sea salt – 1 apple peeled and chopped (1 1/4 cups chopped) + 1 Tbsp GF flour for tossing Streusel Topping: – ⅓ cup gluten-free all-purpose flour – 3 Tbsp coconut sugar or brown sugar – ¼ cup chopped pecans or walnuts optional – 3 Tbsp melted butter or coconut oil or avocado oil – 1 tsp ground cinnamon – Pinch sea salt


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Turn on the oven to 350°F and line a 9" x 5" loaf pan with parchment.Mix canned pumpkin puree, eggs, and butter (or coconut oil) in a bowl by hand or with an electric mixer.


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Stir together flour, sugar, pumpkin pie spice, baking soda, and sea salt in a separate basin.

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Stir dry ingredients into wet mixture until combined. Mix the chopped apple with 1 tablespoon of gluten-free flour before adding to bread batter. Mix well.

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Pour batter into parchment-lined loaf pan. Mix the streusel topping ingredients in a basin or measuring cup.

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The crumbly texture is normal Spread the streusel topping evenly over the bread batter and gently press it in.

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Bake the bread on the center rack of the preheated oven for 60–70 minutes until it has risen, is golden brown, and tests clean.

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Cover with foil if the bread burns after 50 minutes to prevent streusel crisping.Let bread cool for 40 minutes before slicing and serving.

Also See

Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing Recipe