A moist and delicate gluten free and vegan pumpkin bread, with a sweet and cinnamon-y brown sugar streusel topping thats made in just one bowl and bakes in an hour!
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In a bowl, whisk to combine 2/3 cup pumpkin, 1 1/2 cup brown sugar, 2/3 cup canola oil, 2 tsp vanilla, cloves, cinnamon, ground ginger, and nutmeg.
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Add 1 cup full fat coconut milk and whisk to combine it into the batter.
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Whisk in 2 1/2 cups gluten free flour, 1 tsp baking soda and 1/2 tsp baking powder
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Combine 1/4 cup gluten free flour, 1/4 cup brown sugar, 1/2 tsp cinnamon and 1 1/2 tbsp oil for the streusel
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Pour the finished batter into a 4x8 non stick lined loaf pan and smooth the top with a spatula.
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Top the batter with the streusel, then bake at 350 degrees F for 1 hour.
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Let cool completely then cut into 8 slices and enjoy!