PUMPKIN BREAD with STREUSEL TOPPING

PUMPKIN BREAD with STREUSEL TOPPING

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 20 minutes
Ready In: 1 hour 20 minutes
Accommodates: PHASE 1


I love how this pumpkin bread always turns out. It is so moist and full of warm fall flavors.  For those of you who regularly cook with or have cooked with coconut or almond flour, you know the challenge of getting your baked goods to either rise or find the right moisture. This bread does all of that.

INGREDIENTS

Bread:

• 1 cup pumpkin puree
• 2 eggs
• 1/3 cup honey
• 1/4 cup coconut oil, softened
• 1/2 cup coconut flour
• 1/2 Tbsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp apple cider vinegar

Streusel:

• 3 Tbsp coconut sugar
• 1 Tbsp coconut flour
• 1 tsp cinnamon
• 1 Tbsp coconut oil, softened

DIRECTIONS

1. Preheat your oven for 350 degrees. Line an 8 x 4 glass loaf pan with parchment paper. Trim any tall peaks of paper.
2. Combine the pumpkin puree, eggs, honey, and oil with an electric mixer. Add in the flour and spices, mix until smooth. Lastly, add in the baking soda and vinegar and mix until just combined, do not over-mix. Pour into the prepared pan.
3. For the streusel, mix together the coconut sugar, flour, cinnamon and oil until crumbly. Sprinkle over the pumpkin bread. Press down lightly.
4. Bake in the preheated oven for 45-50 minutes or until a knife inserted into the center comes out clean. Allow the bread to cool for about 20 minutes. Using both hands, carefully pull on parchment paper to lift out of the pan. Enjoy as is or with drizzled honey and ghee.

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