Alpha Gal Friendly Pumpkin Bread with Streusel
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Learn more →Ingredients
10 servings
For the bread
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup neutral oil (such as vegetable or canola oil)
- ¼ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tsp vanilla extract
For the streusel
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp unsalted butter, cold and cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
- 2
Make the streusel: In a small mixing bowl, combine the 1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the cold butter cubes and work them in with your fingertips, pressing and rubbing until the mixture forms coarse, pea-sized clumps with no dry flour remaining. Refrigerate while you make the batter.
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