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Vegan Cinnamon Crumb Pumpkin Bread

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

Pumpkin bread

  • 2 cups rolled oats, blended into flour
  • 2 tbsp pumpkin pie spice
  • 1 cup date paste - 15 pitted medjool dates blended with 1 cup hot water
  • 1/2 cup pumpkin puree
  • 1/2 cup nondairy milk - I use unsweetened almond milk, but any nondairy milk should work

Cinnamon crumb topping

  • 1/2 cup rolled oats
  • 1/4 cup date paste - 4 pitted medjool dates blended with 1/4 cup hot water
  • 1 tbsp cinnamon

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour and pumpkin pie spice.
  • Add the date paste, pumpkin puree, and nondairy milk and stir into a thick batter.
  • Pour the batter into a nonstick or parchment-lined loaf pan
  • To make the cinnamon crumb topping, mix the rolled oats, date paste, and cinnamon, then sprinkle it over the pumpkin bread batter in the loaf pan.
  • Bake the bread for 30 minutes.
  • Let the pumpkin bread cool in the pan for at least 20 minutes, then carefully remove it to cool completely before slicing.
  • Store leftovers in the refrigerator.