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Paleo Pecan Crumble Pumpkin Loaf

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Yield: 8-10 slices 1x

Ingredients

Scale
  • Pumpkin bread:
  • 3 eggs
  • 1.5 cups pumpkin puree
  • 1 tablespoon liquid coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy almond butter
  • 2 tablespoons almond milk
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1–2 scoops Vital Proteins Collagen Peptides
  • Pecan crumble:
  • 3/4 cup chopped pecans
  • 1 tablespoon coconut flour
  • 1/4 cup coconut oil or grass-fed butter, softened
  • 2 tablespoons honey
  • 2 tablespoons coconut sugar

Instructions

  1. Preheat oven to 350 degrees and grease a bread dish well
  2. In a small bowl, combine pecan crumble ingredients and mix well and place in fridge
  3. Whisk together eggs, pumpkin, coconut oil, vanilla extract, almond butter, almond milk, maple syrup together with a hand mixer in a large bowl
  4. In a small bowl, mix coconut flour, cinnamon, pumpkin pie spice, baking powder and peptides
  5. Add dry ingredients to wet and mix well
  6. Pour onto greased bread dish and top with crumble mixture
  7. Add onto the bread and bake in oven for 30 minutes then remove and cover with tinfoil and bake for another 15-20 minutes (use toothpick to see if ready, it may take a bit!)
  8. Let it cool before cutting, I didn’t the first time and crumbled a bit!
  9. *This loaf is not going to rise as much as a traditional bread as it is made with coconut flour. it will be about 3-4 inches high!
  • Author: rachel mansfield
  • Category: paleo, grain-free, gluten-free, dairy-free
  • Cuisine: dessert, breakfast, snack

© 2024 rachLmansfield
https://rachlmansfield.com/paleo-pecan-crumble-pumpkin-loaf/