Hi, friends! I can’t believe that Thanksgiving is right around the corner. For lots of us, this year, will most likely look very different than in years past but I hope that the smell of delicious, familiar food fills your home with comfort and love just like in years past.

Today I’m sharing the recipe for my Pumpkin Streusel Loaf. It’s the recipe that my family requests every year on Thanksgiving (and beyond) and this year is no different.

First, before we get into specifics, I want to be clear about one thing. People are usually either all in on the flavor or pumpkin or not a fan at all. But, take me for example…. I love mostly every single vegetable under the sun BUT pumpkin. I do not like pumpkin at all and my family feels the same way (it must be genetic!). So, it takes a really incredibly delicious recipe for me to not only make something that includes pumpkin as the star of the show but to eat it as well! This Pumpkin Streusel Loaf is worth getting past the “pumpkin” and is divine!

My Pumpkin Streusel Loaf is made so quickly, even though it looks like you’ve been baking all day, and is so inexpensive to make you won’t believe it. I purchased organic canned pumpkin and it only cost me $1.99. Note to self: double the recipe! A loaf doesn’t last long on the counter of our kitchen.

So not only is this recipe delicious, seasonal and ridiculously inexpensive to make, it’s super healthy too! It has the nutrient density from the pumpkin (pumpkin is rich in vitamins, minerals, and antioxidants that may boost your immune system and it’s very low in calories), and it’s also gluten free, made with olive oil and happens to be rich in fiber as well.

I recently asked my family what makes this one of their most requested items in the kitchen….they said that it reminds them of a coffee cake (probably because of the incredible streusel topping on the loaf itself). Also, the loaf is extremely moist so coupled with the nice crunchy top, your mouth is just bursting with flavor.

A quick note not to forget the pumpkin spice in this recipe. It’s a crucial ingredient in my families favorite ever Pumpkin Streusel Loaf and it fills the house with the most incredible aroma. All I can compare it to is a big ole comforting hug! Who doesn’t need one of those right about now?

I hope this family favorite of ours quickly becomes one of yours. Let’s fill our homes with traditions (new and old) this year, focus on what we are thankful for and find comfort in our simple, everyday luxuries. I’m thankful you are all here. XX Janine

Janine’s Pumpkin Streusel Loaf: A Thanksgiving Favorite


3/4 cup Oat flour

1/4 cup Almond flour

2 teaspoons Pumpkin spice

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 can canned pumpkin (plain canned pumpkin NOT pumpkin pie filling)

1/2 cup brown sugar

1 Tablespoon Maple Syrup

1 large organic egg

1/4 cup olive oil

1 teaspoon vanilla extract


For Streusel Topping: 

1/2 cup Oat Flour

1/3 cup granulated sugar

1/2 teaspoon cinnamon

2 Tablespoons unsalted butter (melted)


Bake at 350 degrees for 50-55 minutes in a lined loaf tin.


In a medium bowl, mixed together the oat and almond flour, pumpkin spice, cinnamon, baking soda and baking powder.  Set aside.


In another medium bowl, add the pumpkin, brown sugar, maple syrup, egg, olive oil and vanilla extract.  Mix it very well until all combined.  Set aside.


Mix the wet ingredients into the flour mixture, mix well but do not over mix.


Line baking loaf tin with parchment paper.  Pour the wet mixture into the loaf tin. Set aside.


Streusel Topping:


Combine the oat flour, sugar and cinnamon. Mix well.


Melt the unsalted butter in the microwave.  Add the butter to the streusel mixture which will crate small balls (the streusel topping).


Add the streusel gently to the top of the pumpkin loaf mixture.


Bake at 350 degrees for 50-55 minutes.  Let cool and enjoy with your coffee or tea!