Coconut Flour Pumpkin Bread with Crumb Topping

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 3/4 cup Coconut flour
  • 1/4 cup Coconut sugar
  • 1 tsp Pumpkin pie spice
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Walnuts

Found on glutenfreewithlb.com

Description

Ingredients

• ⅓ c. + 1 T. maple syrup
• ⅓ c. coconut oil, melted
• ¼ c. applesauce, unsweetened
• 4 large eggs
• 1 c. pumpkin puree
• 1 ½ t. vanilla extract
• ⅔ c. coconut flour
• 1 t. baking soda
• ½ t. baking powder
• 1 t. cinnamon
• 1 t. pumpkin pie spice
• ¼ c. coconut sugar
• 3 T. coconut flour
• 2 T. coconut oil, room temperature
• ½ t. cinnamon
• ¼ c. walnuts, finely chopped

Directions

• Preheat oven to 350 degrees.
• In a large mixing bowl combine maple syrup, oil, applesauce, and eggs. Mix with a high speed mixer on medium for 1 minute. Add pumpkin puree and vanilla and mix for an additional 30 seconds.
• In a separate, medium-sized bowl combine coconut flour, soda, powder, cinnamon and pumpkin pie spice. Add dry ingredients into pumpkin puree mixture and stir by hand. Mix until all ingredients are just incorporated, making sure not to overmix.
• Line a 9 x 5 inch loaf pan with parchment paper and spritz with non-stick cooking spray. Fill pan with pumpkin bread batter.
• In a medium-sized bowl combine coconut sugar, flour, oil and cinnamon. Using the back of a fork, cut in the sugar and flour into the coconut oil until it just starts to stick together. Add walnuts and continue to do this until mixture starts to clump together.
• Sprinkle crumb topping over the pumpkin bread batter. Press crumb topping lightly into the batter.
• Bake pumpkin bread in preheated oven for 50-55 minutes, or until toothpick inserted in center comes out clean.
• Let bread cool for at least 30 minutes before cutting into it. Serve warm or at room temperature. Pumpkin bread tastes awesome toasted with a little butter!

Nutrition