** THIS RECIPE WAS REVISED ON 1/11/17. ** A coconut flour pumpkin bread recipe that is refined sugar free, gluten free, dairy free, grain free and paleo.
In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined.
Add pumpkin puree and vanilla and mix until incorporated.
In a separate, medium-sized bowl combine coconut flour, soda, powder, cinnamon and pumpkin pie spice.
Add dry ingredients into pumpkin puree mixture and stir by hand. Mix until all ingredients are just incorporated, making sure not to overmix.
Line a 9 x 5 inch loaf pan with parchment paper on the bottom and spritz with non-stick cooking spray. Fill pan with pumpkin bread batter.
For the Crumb Topping:
In a medium-sized bowl combine coconut sugar, flour, oil and cinnamon. Using the back of a fork, cut in the sugar and flour into the coconut oil until it just starts to stick together. Add walnuts and continue to do this until mixture starts to clump together.
Sprinkle crumb topping over the pumpkin bread batter. Press crumb topping lightly into the batter.
Bake pumpkin bread in preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Let bread cool for at least 30 minutes before cutting into it. Serve warm or at room temperature. Pumpkin bread tastes awesome toasted with a little butter!
Notes
**The bread will still be pretty moist (Pumpkin is SUPER moist!) If you would like it a bit drier, cut a piece and either let it sit at room temp for a while or toast it.**