If you’ve been searching for a delightfully moist and fragrant treat that feels indulgent yet wholesome, the Coconut Flour Pumpkin Bread with Crumb Topping Recipe is here to impress your taste buds and warm your kitchen. This recipe combines the cozy, autumnal flavors of pumpkin and spices with the nuttiness of coconut flour, creating a bread that’s naturally gluten-free but bursting with rich texture and flavor. The crumb topping adds that perfect sweet crunch that makes every bite extra special. Whether you’re new to baking with coconut flour or a seasoned pro, this pumpkin bread is a guaranteed crowd-pleaser that feels like a warm hug in bread form.
Ingredients You’ll Need
Gathering your ingredients for this recipe is wonderfully straightforward, relying on staple pantry items that each play a crucial role in building the bread’s unique flavor and texture. From the natural sweetness of maple syrup to the aromatic warmth of pumpkin pie spice, each component is thoughtfully chosen to enhance this bread’s fall-inspired charm.
- ½ cup maple syrup: Provides natural sweetness and moisture without overpowering the pumpkin’s flavor.
- ½ cup coconut oil (melted): Adds richness and helps keep the bread tender with a subtle coconut undertone.
- 4 large eggs (room temperature): Acts as a binder and contributes to the bread’s structure and fluffiness.
- ¾ cup pumpkin puree: Brings that classic pumpkin flavor and moistness that makes every slice so satisfying.
- 1 ½ teaspoons vanilla extract: Enhances sweetness and ties all the flavors together beautifully.
- ¾ cup coconut flour: The star gluten-free flour giving this bread its dense yet soft texture and a hint of coconut aroma.
- ¾ teaspoon baking soda: Helps the bread rise and creates a light crumb.
- ½ teaspoon baking powder: Gives additional lift for a tender crumb.
- 1 ½ teaspoons cinnamon: Warms the bread with that classic spiced note.
- 1 teaspoon pumpkin pie spice: Adds complexity with nutmeg, cloves, and allspice.
- 3 tablespoons coconut sugar: Sweetens the crumb topping while adding a caramel-like nuance.
- 2 tablespoons coconut flour: Stabilizes the crumb topping for that delightful crunch.
- 2 tablespoons coconut oil (melted): Binds the crumb topping ingredients and crisps under heat.
- ½ teaspoon cinnamon: Sprinkles warmth and spice throughout the crumb.
- 3 tablespoons walnuts (finely chopped): Adds buttery crunch and earthiness to the topping.
How to Make Coconut Flour Pumpkin Bread with Crumb Topping Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan to ensure easy removal later. In a large bowl, whisk together the maple syrup and melted coconut oil until nice and smooth. Then, crack in the room temperature eggs, one at a time, stirring thoroughly after each addition for a beautifully emulsified batter. Blend in the pumpkin puree and vanilla extract next, which will create that moist and flavorful base everyone loves.
Step 2: Combine the Dry Ingredients
In a separate bowl, sift together the coconut flour, baking soda, baking powder, cinnamon, and pumpkin pie spice. Coconut flour can be tricky with its absorbent nature, so ensuring these are well mixed helps distribute them evenly. Slowly add the dry ingredients to your wet mixture, stirring gently until just combined. The batter will thicken quickly, so don’t overmix—this keeps the bread tender and light despite the dense flours.
Step 3: Make the Crumb Topping
For the irresistible crumb topping, mix the coconut sugar, coconut flour, ½ teaspoon cinnamon, melted coconut oil, and finely chopped walnuts in a small bowl. The result is a crumbly mix packed with texture and sweetness, destined to become the final, crunchy layer on your loaf.
Step 4: Bake to Perfection
Pour the batter into your prepared loaf pan and evenly sprinkle the crumb topping over the surface. Pop it into the oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on that golden crumb topping—it should crisp nicely without burning. Once baked, let the bread cool for at least 20 minutes to settle, making it easier to slice and enhancing the flavors.
How to Serve Coconut Flour Pumpkin Bread with Crumb Topping Recipe
Garnishes
To truly elevate your slice, add a drizzle of honey or a smear of spiced cream cheese on top. A light dusting of powdered sugar or a sprinkle of extra chopped walnuts can add a charming touch. These simple garnishes complement the pumpkin spice flavors without overpowering your bread’s delicate balance.
Side Dishes
This bread is delightful on its own but pairs wonderfully with cozy beverages like spiced chai, hot apple cider, or a creamy latte. For a wholesome breakfast spread, add fresh fruit and Greek yogurt alongside your slice for a balance of freshness and protein.
Creative Ways to Present
Serve your Coconut Flour Pumpkin Bread with Crumb Topping Recipe sliced thick and stacked with layers of mascarpone or ricotta cheese and a sprinkle of toasted pecans for a dessert-like treat. Alternatively, cut into small cubes and use it as a base for a festive bread pudding or French toast that will wow any brunch guest.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The bread retains moisture well but will stay fresher longer if stored correctly to prevent drying out.
Freezing
This pumpkin bread freezes beautifully. Slice it first, then layer the slices between parchment paper in a freezer-safe bag. Freeze for up to 3 months, so you can enjoy the flavors of fall any time of the year by simply thawing individual slices.
Reheating
To revive the moist warmth of your bread, microwave a slice for about 15-20 seconds or toast it lightly in a toaster oven. Adding a bit of butter or cream cheese while reheating makes the experience even more comforting.
FAQs
Can I substitute another flour for coconut flour?
Coconut flour is very absorbent compared to other flours, so direct substitutions don’t work well. If you want to try another flour, almond flour is a good alternative but adjustments in liquid and eggs will be necessary for best results.
Is this bread gluten-free?
Yes! Since it relies on coconut flour instead of wheat flour, this bread is naturally gluten-free, making it a great choice for those avoiding gluten in their diet.
Can I use canned pumpkin or fresh pumpkin for the puree?
Canned pumpkin puree is perfect for this recipe because of its consistency and moisture content. If you use fresh pumpkin, make sure to cook and puree it well, and remove excess moisture for the best texture.
How do I know when the bread is done baking?
The best way is with a toothpick test: stick a toothpick into the center of the loaf, and if it comes out clean or with a few moist crumbs, the bread is perfectly baked. The crumb topping should be golden and crisp as well.
Can I add mix-ins like chocolate chips or dried fruit?
Absolutely! Chocolate chips, dried cranberries, or chopped pecans are wonderful add-ins that enhance the flavor and texture. Fold them gently into the batter before pouring it into the pan for a personalized touch.
Final Thoughts
If you’re craving a treat that feels both nourishing and indulgent, the Coconut Flour Pumpkin Bread with Crumb Topping Recipe is a must-try. It captures the essence of comforting fall flavors with a unique twist of coconut flour that creates a tender crumb and delightful aroma. I can’t wait for you to bake this and savor every bite, whether it’s for an everyday snack or a special gathering. Happy baking!
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Coconut Flour Pumpkin Bread with Crumb Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Coconut Flour Pumpkin Bread with Crumb Topping is a moist, flavorful, and gluten-free treat perfect for autumn or any time you’re craving the warm spices of pumpkin bread. Made with coconut flour, pure maple syrup, and a delicious crumb topping with walnuts, this recipe delivers a healthy, wholesome twist on a classic favorite.
Ingredients
Bread:
- ½ cup pure maple syrup (at room temperature)
- ½ cup coconut oil (melted)
- 4 large eggs (room temperature)
- ¾ cup pumpkin puree
- 1½ teaspoons vanilla extract
- ¾ cup coconut flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
Crumb Topping:
- 3 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil (melted)
- ½ teaspoon cinnamon
- 3 tablespoons walnuts (finely chopped)
Instructions
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the maple syrup, melted coconut oil, eggs, pumpkin puree, and vanilla extract until the mixture is smooth and well combined.
- Combine the Dry Ingredients: In a separate bowl, sift together the coconut flour, baking soda, baking powder, cinnamon, and pumpkin pie spice to ensure there are no lumps and the spices are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until fully incorporated. Be careful not to overmix as the coconut flour can thicken the batter quickly.
- Prepare the Crumb Topping: In a small bowl, combine the coconut sugar, coconut flour, melted coconut oil, cinnamon, and chopped walnuts. Mix until the ingredients form a crumbly texture.
- Assemble the Bread: Pour the batter into a greased or parchment-lined loaf pan. Evenly sprinkle the crumb topping over the batter.
- Bake the Bread: Preheat your oven to 350°F (175°C) and bake for 45 minutes or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
- Cool and Serve: Allow the pumpkin bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Ensure eggs and maple syrup are at room temperature to create a smooth batter.
- Coconut flour absorbs a lot of moisture, so do not substitute with wheat flour without adjustments.
- Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Walnuts can be omitted or replaced with pecans or other nuts based on preference.
- For a vegan version, substitute eggs with flax eggs and use maple syrup as the sweetener.
