Glazed Pumpkin Donut Loaf

Nutrition

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Line a 9 × 5-inch loaf pan with parchment paper, leaving some overhang so you can lift the loaf out later.

3. 3

   For the streusel, combine the almond flour, brown sugar, vanilla and salt in a small bowl.

4. 4

   Add the solid coconut oil and work it into the dry ingredients with your fingertips until you have coarse, crumbly pieces.

5. 5

   Refrigerate the streusel while you make the batter so the coconut oil stays firm.

6. 6

   In a large bowl, whisk together the gluten-free flour, almond flour, cornstarch, baking powder, baking soda, salt, cinnamon and pumpkin spice. Whisk thoroughly so the leavening is evenly distributed.

7. 7

   In a separate bowl, vigorously whisk the brown sugar and olive oil for 1 to 2 minutes, until well combined.

8. 8

   Add the vegan yogurt and whisk until smooth.

9. 9

   Add the soy milk, pumpkin puree, vanilla paste and grated ginger and mix until evenly combined.

10. 10

    Add the dry ingredients to the wet ingredients and gently fold with a spatula until no dry flour remains. Avoid vigorous mixing; the batter should be thick but spreadable, not stiff like dough.

11. 11

    Let the batter rest for 5 minutes so the gluten-free flour can hydrate.

12. 12

    Transfer the batter to the prepared pan and gently smooth the surface

13. 13

    Sprinkle the chilled streusel evenly over the top without pressing it into the batter.

14. 14

    Bake on the middle rack for 50 to 65 minutes. Start checking at 50 minutes: a wooden skewer inserted in the center should come out without wet batter, though a few moist crumbs are fine.

15. 15

    If the streusel browns too quickly, loosely cover the loaf with aluminum foil.

16. 16

    Let the loaf cool in the pan for 15 minutes, then lift it out with the parchment and transfer it to a wire rack.

17. 17

    Let it cool completely before glazing and slicing so the gluten-free crumb can set.

18. 18

    For the glaze, whisk the powdered sugar, plant milk and vanilla until smooth.

19. 19

    Drizzle the glaze over the streusel on the cooled loaf.

20. 20

    Sprinkle with shaved almonds and let the glaze set before slicing.

21. 21

    Serve slices with a dollop of dairy-free whipped cream, if you like.