Gluten Free Vegan Pumpkin Bread

subheading: Cinnamon streusel topping:

60 g (½ cup) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

50 g (¼ cup) light brown soft sugar

½ tsp ground cinnamon

40 g (3 tablespoons) unsalted vegan butter, melted and cooled until warm (Use a firm vegan butter block, not a soft spread. I used the Flora unsalted plant-based butter.)

subheading: Gluten free vegan pumpkin bread:

150 g (¾ cup) caster/superfine or granulated sugar

75 g (¼ cup 2 tbsp) light brown soft sugar

225 g (1 cup) canned pumpkin puree

135 g (½ cup 1 tbsp) non-dairy milk, room temperature (You can use almond, rice, soy or oat milk, the latter only if you're not sensitive to oats. I don’t recommend using canned coconut milk.)

85 g (⅓ cup 1 tbsp) neutral-tasting oil, such as sunflower, canola/rapeseed or vegetable oil

1 tsp apple cider vinegar

210 g (1¾ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

35 g (⅓ cup) almond flour (If you’re allergic to nuts, you can use an equal weight of finely ground sunflower seeds instead, but they might give your pumpkin bread a slightly darker colour.)

1½ tsp baking powder

¾ tsp baking soda

½ tsp xanthan gum (Omit if your GF flour blend already contains xanthan gum or other binders.)

¼ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

subheading: Maple syrup glaze:

60 g (½ cup) powdered/icing sugar

20 g (1 tbsp) maple syrup

20 g (1½ tbsp) vegan cream cheese, room temperature (I used the Philadelphia plant-based cream cheese alternative.)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Directions at theloopywhisk.com

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