Coconut Flour Pumpkin Bread with Crumb Topping

Great recipe! The only thing I changed was I used pecans instead of walnuts. Yummy! This is delicious and so easy to make! So tempted to eat the entire loaf in one sitting! Also will keep in the fridge and freeze a few slices. It’s a new fall favorite! One of the best coconut flour breads I’ve tasted.

A gluten free, dairy free and paleo pumpkin bread recipe that is made with maple syrup, coconut flour and fresh pumpkin puree! A yummy Fall and Winter dessert or breakfast recipe.

Pumpkin Bread:
  • ½ c maple syrup pure, at room temperature
  • ½ c coconut oil melted
  • 4 large eggs room temperature
  • ¾ c pumpkin puree
  • 1 ½ tsp vanilla
  • ¾ c coconut flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp cinnamon
  • 1 tsp pumpkin pie spice

Crumb Topping:
  • 3 tbsp coconut sugar
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil melted
  • ½ tsp cinnamon
  • 3 tbsp walnuts finely chopped

1 Response to "Coconut Flour Pumpkin Bread with Crumb Topping"

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