Pumpkin Bread with Oat Streusel (Dairy-Free, Nut-Free)

 In Bread, Breakfast, Dairy Free, Dessert, Fall Favorites, Nut Free, Snacks

Dairy free, nut free Pumpkin Bread with Oat Streusel

Over the weekend, we went pumpkin pickin’ with some friends at a nearby farm.  The temperature in Charlotte finally dropped out of the 90s, so it did feel a little more like Fall.  I found my favorite jeans in the back of my drawer – a little dusty from lack of use – but such a welcome sight!

I determined that nothing displays my children’s personalities better than the process of picking out pumpkins.  It’s consistent year after year.

We arrive at the farm eager to find the best, the biggest, the gnarliest gourds in the patch.  We look for those with curly stems or flat “faces” which are perfect for carving.  I love the ones that are still a little green or ones that have marbling of different shades of orange.  But, I’m not picky.  In fact, I typically choose the ones everyone else overlooks.

My husband just wants out of there, so he generally picks the first one he sees.  And not too big, because you pay by the pound.

My son wants the biggest one in the patch.  He’ll scan the rows of pumpkins and stand near the one he deems is the biggest.  Then an adult has to lug it to the wagon because it usually weighs more than he does.  This process takes just a few minutes.  He does not walk the rows of gourds.  He merely scans the area of the patch directly in front of him and is satisfied that this is the biggest pumpkin he can see.  Done.

Then there’s my daughter.  If not for dehydration and the onset of hunger, she could spend three days in the patch picking out the PERFECT pumpkin.  Not a good one.  Not a great one.  The PERFECT one.  She will pick up, turn over and poke every pumpkin.  Then put it down.  Then examine it from afar.  Finally, she’ll move on to the next pumpkin because there is a chance it is even better.  I watch her furrow her brow in the fields, wring her hands in consternation, sigh with frustration and eventually she gives up.  Every year.  Never is there a pumpkin in the patch good enough for her.

Because I can accurately predict this scenario, I put a few extra pumpkins in the wagon, so she has at least one to carve on Halloween Eve.

I sometimes wonder what’s going on in her head when she’s examining these pumpkins.  But, then I think, maybe I’d rather not know.

This pumpkin pickin’ ritual indicates the start of Fall for our family.  We welcome the season by adorning the porch with pumpkins and Mums and pots full of pansies.  Inside, I dust off the Crockpot and pull out my recipes for soups and stews and chili.  When the temperature drops, I start making more bread, too.  And Pumpkin Bread is one of my favorites!  Nothing says Fall like Pumpkin Spice, amiright?  Just ask Starbucks!

Dairy free, nut free pumpkin bread with oat streusel

Dairy free, nut free pumpkin bread with oat streusel

Pumpkin Bread with Oat Streusel (Dairy-Free, Nut-Free)

http://www.bakeforyourlife.com/recipes/recipe/pumpkin-bread-oat-streusel-2/

  • Prep Time: 5m
  • Cook Time: 1h
  • Total Time: 1h 5m

Ingredients

Bread

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup neutral-flavored oil (I like canola)
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice

Streusel

  • 1/2 cup oat flour (or grind whole oats in a food processor)
  • 1 cup old-fashioned oats
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons neutral-flavored oil (like canola)

How To Do It

  1. Preheat the oven to 350 degrees (F) and place the rack in the lower third of the oven.
  2. In a large bowl, whisk together the pumpkin puree, eggs, oil, vanilla and sugar.
  3. In a medium bowl, whisk together the flours, salt, baking soda and spices with a fork until combined.
  4. Add the dry ingredients to the wet and stir until fully incorporated.
  5. Grease a standard loaf pan with oil or cooking spray.
  6. Pour the batter into the loaf pan and bake 15 minutes.
  7. Meanwhile, prepare the streusel. Stir together all streusel ingredients with a fork or your hands. The mixture should not clump, rather, it will resemble a loose granola.
  8. After 15 minutes of baking, remove the loaf from the oven and sprinkle the streusel on top, pressing down gently so the streusel sinks into the bread a bit.
  9. You will have more than enough streusel. I typically use 2/3 of the mixture and reserve the rest for serving.
  10. Place the pan back into the oven for another 45-50 minutes or until a toothpick inserted in the center comes out clean. The streusel will brown just slightly, but if you feel it’s getting too crisp, tent the pan with foil.
  11. Remove from the oven and allow to cool in the pan about 30 minutes.
  12. Turn the loaf out onto a sheet of wax paper to cool completely. The trick to not losing your streusel is to turn the loaf out onto one plate (so it’s upside-down), then place another plate against the bottom of the loaf and flip again (this time it will be upright).
  13. I store this bread wrapped in foil at room temperature for about three days. It usually gets eaten quicker, though!
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