Oral Allergy Syndrome Friendly Pumpkin Bread with Streusel

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 5 min

Oral Allergy Syndrome Friendly Pumpkin Bread with Streusel

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Ingredients

10 servings

For the bread

1 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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 oil or canola oil)
¼ cup whole milk
1 tsp vanilla extract

For the streusel

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
⅓ cup packed light brown sugar
½ tsp ground cinnamon
¼ tsp salt
3 tbsp unsalted butter, cold and cut into small cubes

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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