This pumpkin streusel bread is a delicious grain-free fall treat with a moist, tender pumpkin crumb and a seasonal streusel topping made from chopped nuts, honey, and cinnamon.
After a week off, I jumped into two brutal workouts last Friday that left me achier than any of my half marathons. The first, “Ralph,” was four rounds for time of heavy deadlifts, burpees, rope climbs, and a 600-meter run. The second, “Asstastic,” included squats, kettlebell swings, pistols, and other punishing movements. I thought I’d dodged the worst when I made it to CrossFit the next morning, but by the following day getting out of bed felt like an ordeal. Simple movements like standing up from the couch or getting off the toilet required full-on teeth-gritting and colorful language.
To distract myself from the soreness, I baked. Because streusel makes everything better.
Pumpkin and streusel feel like superhero healing powers to me — the ultimate fall duo.
And I’ll need those powers: in honor of Veteran’s Day we were doing Murph — with hundreds of squats, a two-mile run, and massive numbers of pull-ups and push-ups. Faced with that, you have two choices: spend the day worrying and stressing, or eat an entire loaf in hopes the streusel will work its magic. I’ll let you guess which I chose.
More pumpkin treats to try this time of year:
Pumpkin raisin bagels are a fun baking project that yield a soft, seasonal breakfast you can enjoy all week.
Pumpkin granola makes a great topping for yogurt bowls or a pumpkin banana smoothie bowl.
Pumpkin cranberry chocolate chip bars combine pumpkin’s warmth with bright cranberries for a perfect fall-to-winter treat.
Pair a slice of this pumpkin streusel bread with a pumpkin-spiced hot cocoa and you’ll have everything to love about the season.
Pumpkin Streusel Bread
Ingredients
For the Bread
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground pepitas (to make a flour)
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/4 cup honey* (see notes)
- 1/4 cup melted coconut oil
- 4 eggs
For the Streusel Topping
- 1/2 cup chopped walnuts
- 1 tablespoon melted coconut oil
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons unsweetened coconut flakes
Instructions
- Preheat oven to 325°F (160°C). Line a loaf pan with parchment paper so the edges hang over enough to grab, and grease the parchment with baking spray.
- Combine all dry ingredients in a large bowl.
- Whisk together all wet ingredients in a medium bowl.
- Pour the wet ingredients into the dry and combine gently with a spatula.
- Carefully pour the batter into the prepared loaf pan and smooth the top. Set aside.
- Combine the streusel ingredients in a small bowl and stir to combine.
- Sprinkle the streusel evenly over the top of the batter.
- Bake for about 55 minutes, or until a fork or knife inserted into the center comes out clean.
- Remove from the oven and place the loaf pan on a cooling rack.
- After about 10 minutes, lift the loaf from the pan using the parchment edges and place it directly on the rack to cool another 10–15 minutes.
- Carefully remove the parchment and slice.
Notes
*This is not an overly sweet bread. If you prefer it sweeter, add more honey to the batter or use brown sugar in the topping if you are not following a paleo diet.
Nutrition
Serving: 1 serving
Calories: 280 kcal
Carbohydrates: 18 g
Protein: 8 g
Fat: 21 g (Saturated Fat: 9 g)
Cholesterol: 75 mg
Sodium: 132 mg
Fiber: 5 g
Sugar: 11 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Baked Goods
Cuisine: American
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