PALEO PUMPKIN BREAD WITH CINNAMON STREUSEL TOPPING
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
I’m a little pumpkin crazy all year long but this obsession heightens during the fall months. This pumpkin bread is soft and fluffy and is bursting with pumpkin flavors throughout. The crumbly topping is the same one you’ll find on my Paleo Cinnamon Coffee Cake – with a little additional pumpkin flavor. It’s crumbly and adds the perfect amount of crunch and flavor to the bread. This bread is great warmed up with a little ghee or almond butter. Perfect for an easy breakfast or sweet treat!
HOW TO MAKE PALEO PUMPKIN BREAD
First off, preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper. Make the streusel topping first. Add streusel ingredients to a mixing bowl. Using a fork or your hands, gently mix. This mixture will be crumbly. Set aside to make the bread. To make the pumpkin bread, add all bread ingredients to a large mixing bowl and stir to combine. This batter is thick. Pour batter down into the parchment lined bread pan. Sprinkle streusel topping over pumpkin bread dough. Very gently press streusel topping into the dough so that the topping is resting atop the dough. Cover bread pan with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 to 15 minutes or until a toothpick inserted in the middle comes out clean. Allow bread to cool completely before slicing into.
TIPS AND TRICKS
Here are a few tips and tricks for achieving a delicious pumpkin bread. First, the pumpkin bread batter will be thick. This is normal and will lead to a bread that is slightly dense. To make the streusel topping, gently mix the ingredients together using your hands. The mixture won’t be uniform but this is the texture we are going for. Lastly, keep an eye on the bread while in the oven to make sure it doesn’t burn. Baking it covered with foil will help prevent this. Lastly, it’s very important to allow the bread to cool completely before slicing into. My Gluten Free Flours and Gluten Free Baking post covers all things gluten free!
This pumpkin bread is filled with warm and cozy flavors. It’s great for the fall but I enjoy pumpkin baked goods every month of the year. This recipe is sponsored by The Spice Hunter but all thoughts and opinions are my own. You can check out their website HERE and if you make this recipe, feel free to check out their Instagram HERE. My code ADDISON25 will save you 25% on orders over $25. I hope you love this loaf!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert, Snack
1 cup almond flour
3 TBL coconut flour
4 eggs, room temperature
1 tsp vanilla
1/4 cup pure maple syrup
3/4 cup pumpkin purée
1 TBL The Spice Hunter Pumpkin Pie Spice
2 tsp baking soda
Pinch sea salt
Preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
Make the crumb topping first. Combine all ingredients in a mixing bowl. Gently mix with your hands or a fork. This mixture isn’t meant to be uniform; it will be crumbly.
Next, make the bread. Combine all ingredients in a large mixing bowl and mix until smooth.
Add bread mixture to the pan. Sprinkle crumb topping over bread batter. Very gently press crumb topping into dough. The crumb topping should remain on top, but should be pressed slightly into the pumpkin bread.
Bake for 30 minutes with a piece of aluminum foil over the top of the bread. Carefully remove aluminum foil and bake for an additional 10 to 15 minutes or until a toothpick inserted comes out clean. Let pumpkin bread cool completely before cutting into, at least 2 hours.