I hope everyone is enjoying their Sunday! I thought I would post this recipe today seeing as Sunday’s are always a great day to bake. I am still on an “all things pumpkin” kick since Canadian Thanksgiving a few weeks back. With us living in Nashville we get to enjoy American Thanksgiving next month as well, so I will continue on with my obsession. 😉
With this healthy pumpkin bread I thought I would spice things up and add a streusel topping. I am so glad that I did as it made the final product that much more delicious!
Pumpkin Bread with Pecan Streusel Topping
(Gluten free, Dairy free)
FOR THE BREAD:
- 1/2 cup of organic pure pumpkin puree
- 1/2 cup of pure maple syrup (or Truvia, honey etc)
- 3/4 tsp of baking soda
- 1/2 tsp of himalayan salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 + 1/2 cups of almond flour
- 1/2 cup coconut flour
- 1/2 cup of chopped pecans
FOR THE PECAN STREUSEL TOPPING:
- 1/4 cup softened vegan butter or coconut oil
- 1/4 cup of organic brown sugar (or cane sugar, Truvia etc.)
- 1/4 cup of oats, gluten free
- 1/4 cup almond flour
- 1 tsp cinnamon
- 1/4 cup chopped pecans
Pre-heat the oven to 350 degrees F.
Combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice and salt in a bowl, blend well.
In separate bowl whisk the eggs and stir in the pumpkin puree and maple syrup.
Stir the dry ingredients into the wet and add in the chopped pecans and mix together.
Pour into a loaf pan, 5 inches x 9 inches.
To make the pecan streusel topping: In a medium bowl, mix the sugar, almond flour, oats, pecans and cinnamon together. Add the butter/coconut oil into the mixture and stir with a spoon until you have a crumbly mixture.
Sprinkle the pecan streusel topping over the pumpkin bread and cover completely.
Bake for 45 minutes or until the outside is brown. When it’s done, a toothpick inserted in the middle will come out clean.