Ingredients:

  • 15 oz pumpkin puree
  • 1/2 cup melted coconut oil
  • 3/4 cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup almond flour
  • 2 tbsp cold unsalted butter
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla until smooth.
  3. Sift the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice directly into the wet ingredients.
  4. Gently fold the mixture together using a spatula until no streaks of flour remain. Do not overmix.
  5. In a small bowl, combine almond flour, cold cubed butter, brown sugar, and cinnamon. Use a fork or fingers to work butter into flour and sugar until pea-sized crumbs form. Stir in chopped pecans.
  6. Pour batter into the pan and smooth the top. Sprinkle the cinnamon crumble evenly over the surface.
  7. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.