Vegan Pumpkin ‘Streusel’ Loaf
Introducing my Vegan Pumpkin Streusel Loaf, a delightful treat that's perfect for families with little ones!
Made with love and wholesome ingredients, this loaf is free from preservatives and artificial additives.
Pumpkin Power: Packed with vitamin A and fibre, pumpkin not only adds a gorgeous orange hue but also boosts the nutrition factor.
Streusel Strengthened: My streusel topping isn't just a delicious crunch, it's a source of healthy fats and a hint of sweetness.
Kid-Approved: Little ones won't be able to resist the warm, comforting aroma of cinnamon and nutmeg wafting from this loaf. It's a great way to sneak in some nutritious ingredients.
Vegan Pumpkin ‘Streusel’ Loaf
DIETARY: V, VEG, DF, EF, NF
ALLERGENS: Wheat
AGE GROUP: 12 months+
SERVES: 12
PREP: 20 mins
COOK: 50-55 mins
INGREDIENTS:
STREUSEL
¼ cup (25g) pepitas
½ tbsp (12g) wholemeal spelt flour
1 tbsp (12g) coconut sugar
1 tbsp (20ml) coconut oil, melted
Pinch of ground cinnamon, ginger and all spice
PUMPKIN BREAD
½ cup (125ml) coconut milk
1 ½ tsp (7.5ml) apple cider vinegar
1 cup (230g) pumpkin puree
½ cup (125ml) coconut oil
1 tsp (5ml) vanilla extract
2 ¼ cups (250g) wholemeal spelt flour/ 200g brown rice flour
1 cup (150g) coconut sugar
2 tsp (8g) baking powder
½ tsp (2g) baking soda
Pinch sea salt
1 tsp (2g) ground cinnamon
Pinch of ginger and all spice
METHOD:
Preheat oven to 180°C and line a loaf tin with baking paper.
To make the streusel, place all ingredients into a food processor and process until it reaches a fine crumble. Rub in-between your fingertips and set aside in a small bowl in the fridge.
To make the pumpkin bread, whisk together milk and vinegar and set aside for 10 mins.
In a large bowl, combine all wet ingredients (including milk mix).
Add dry ingredients and stir until well combined.
Pour batter into the loaf tin. Sprinkle with streusel mix and bake in the oven for 50-55 mins.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 10 days or freeze for up to 4 months.
TIPS:
Allergies:
For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend.
Easy ingredient swaps:
Swap pumpkin puree for sweet potato puree.
Swap pepitas for seeds of choice or for nuts of choice if it doesn’t need to be school-friendly.