Ingredients
- 3 tablespoons pecans, chopped
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 3 tablespoons flour
- 3 tablespoons oats
Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 3 tablespoons pecans, chopped
- 1 ¼ cups pumpkin puree
- 1 cup Ripple Unsweetened Vanilla Milk
- 2 tablespoons dairy-free yogurt
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- ¼ cup maple syrup
Directions
- Preheat oven to 350º F. Grease a loaf pan and set aside.
- To make the streusel, combine all ingredients in a small bowl. Mix well.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk the pumpkin puree, Ripple milk and yogurt, coconut oil, vanilla extract, brown sugar and maple syrup until well combined.
- Fold in the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter into the prepared loaf pan, and top with the streusel mixture, pressing down slightly.
- Bake for 45 – 50 minutes, or until a toothpick inserted comes out clean. Cool completely before cutting into slices.
