Pumpkin Crunch Bread (Paleo, grain free)

Hello lovers of tasty food! Please don’t leave without using the buttons below the recipe to share to Facebook, Pinterest or your fancy and leave me a comment to show some love, thanks!!

About a year ago, I baked a delicious recipe that I decided was to be deemed “Pumpkin Crunch Bread.” Unfortunately, when it cooled, the top was crunchy and the middle was a glob of goo. It still tasted amazing!! So, I whipped up some Banana Ice Cream and used it as a Fall flavored ice cream topper.

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Well, the recipe is back, but it is moist and cakey, warm and spicy. I have to say, it is the epitome of Fall for me. Warm, that brown-sugar crunchy texture, fills the house with a cinnamon aroma that no candle could ever match. Yes sir, I do believe next time there is a friend who needs spoiling, they will be receiving a loaf of this along with a hot cup of coffee and some honey butter!


Pumpkin Crunch Bread

1 3/4 cup almond flour

1/4 cup tapioca flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/2 tsp salt

1/4 cup maple syrup

4 eggs

1 cup canned pumpkin

2 bananas, mashed

1 tbsp vanilla extract

1 tbsp grated fresh ginger (or 1 tsp powdered)

Spray a 9″x5″ loaf pan with coconut non-stick spray. Mix dry ingredients in one bowl, then wet ingredients in another. Add together and mix until just combined. Pour into pan, set aside. Preheat oven to 350° while mixing the topping listed below.


3/4 cup chopped pecans

3/4 cup almond flour

2 tbsp pumpkin

2 tbsp butter (cold)

1/2 tsp cinnamon

Dash salt

1 tbsp coconut sugar

Mash all but the coconut sugar together with a fork, then crumble in heaps all across the top of the unbaked pumpkin bread mixture. Sprinkle the tablespoon of coconut sugar over the top and bake for 60 minutes or until you jiggle it and the middle does not jiggle. Let cool for 20-30 minutes before turning out to cut.



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