Pumpkin Spice Loaf

This pumpkin spice loaf is both gluten-free and dairy-free. I added the crumble on top for some texture and a touch of sweetness. The batter is sweetened with maple syrup so it’s not too sweet. This treat makes for a perfect snack with an afternoon tea or coffee or an after-dinner fall dessert. 

Batter:

-1 1/2 cup gluten-free flour

-1 tsp baking powder

-1/2 tsp baking soda

-1 tsp pumpkin pie spice

-1 cup pumpkin purée 

-1/3 cup melted coconut oil

-2 eggs 

-1/4 cup maple syrup 

Crumble:

-1/4 cup gluten-free flour

-1/4 cup oats 

-1/2 tsp cinnamon

-1 Tbsp brown sugar 

-1/4 cup melted plant based butter 

Mix ingredients for batter as listed. Pour batter into a greased glass loaf dish or loaf pan. Mix the ingredients for the crumble and sprinkle evenly on top of the batter, patting it down lightly to stick to the batter. Bake at 350 degrees for 35-40 minutes. Let cool, slice & enjoy.