Vegan Bites: Streusel Pumpkin Loaf

 

Thank you, Banana Diaries! Hands down, the most moist I've ever baked! We always substitute a rich winter squash in place of pumpkin in recipes. You may have to add water when pureeing, to ensure smoothness.

Streusel Pumpkin Loaf

~1 1/4c winter squash puree

~1.5c sugar (you can use a combo of brown and cane, we just used cane)

~2/3c oil (olive or avocado)

Mix well. Add

~1/4t salt

~2t pumpkin pie spice (we added cardamom and ginger)

~1t cinnamon

~1.5t baking powder

~1/4t baking soda

Mix well into wet. Gently stir in without overmixing...

~2c spelt/GF flour

Pour into parchment lined loaf pan. Prepare streusel topping.

~1/2c spelt/GF flour

~1/3c sugar

~1t pumpkin pie spice

~pinch salt, vanilla

~2T vegan butter

Crumble onto loaf. Bake at 350 for 1.5 hours, covering top lightly with parchment halfway to prevent streusel from burning.

Test as you would any cake, when knife comes out clean.