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
Scale
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.
