Paleo Pumpkin Bread IMPROVED!

It’s crazy to think that “Cow Crumbs” went live in January 2014, that’s almost fours years ago… Do you have any idea how much has happened to me in four years?!?

I moved back from the UK, jumped over many health hurdles, went back to school because of said health hurdles, took part in A LOT of first dates, managed to turn one of those first dates into a boyfriend, who then wasn’t lol (c’est la vie), bounced around a bunch when it came to what to do with my life, kept a lot of secret, told a few lies, traveled a bit, ate a lot, grew up a ton, and i’m pretty sure I even got a bit prettier. Now all that’s left to do is win the lottery and we should be good to go.

So while I patiently await my numbers to come in, I thought wouldn’t it be fun to revisit the first recipe I ever posted and make it even better? Crazy I know because how do you improve on perfection? Insert sarcasm here. So I busted out the pumpkin and what I came up with was a coconut sugar crumb crust that is so good you could just eat it on its own.

Paleo Pumpkin Bread

Ingredients

½ c maple syrup
½ c coconut oil
4 eggs
¾ c pumpkin puree
¾ c coconut flour
¾ tsp baking soda
½ tsp baking powder
1½ tsp cinnamon
1 tsp of all spice

Coconut Sugar Topping

3 tbsp coconut sugar
2 tbsp coconut flour
2 tbsp coconut oil
½ tsp cinnamon
1/4 c walnuts finely chopped

Preheat oven to 350 then line a loaf pan with parchment paper and set aside.

Now in a large mixing bowl combine: maple syrup, oil, eggs, and then with a hand mixer blend until combined. Next add the pumpkin puree and continue mixing.

In a separate bowl combine: coconut flour, baking soda, baking powder, cinnamon and the all spice, then add your dry ingredients into your wet and give it one more go around the bowl with your hand mixer. No need to over mix here friends.

Fill your lined loaf pan with the pumpkin mixture and then smooth over with a spatula or spoon.

Now for the pièce de résistance…

In a small mixing bowl combine all of your “topping” ingredients except the walnuts. Sprinkle over the pumpkin mixture, then add the finely chopped walnuts at the end.

Bake for about 45-55 minutes until done, and the best way to test it’s done is by doing the knife in the middle test. You want that baby to come out clean as a whistle.

Let your bread cool for at least 30 minutes before cutting into it, or grab a couple a forks, a few friends, and dig right in.

2 Comments Add yours

krista mcmillan says:

October 30, 2018 at 1:04 pm

Omg yummmm I cant wait to make it !!

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"Nilsen" says:

November 1, 2018 at 12:33 am

😲 OMG! Fantastic pumpkin bread and now incredible crust topping!

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