Cinnamon Crumble Pumpkin Bread

PSLs, scarves, and the changing of leaves. We are internally screaming because FALL IS FINALLY HERE. Can we get a cyber “WOOO?!” As Phoenix residents, this time of year is slightly less joyous as our fall season consists of short shorts and 90-degree days. We are still faking it though and rejoicing in all things pumpkin, while watching Hocus Pocus over and over again. It’s only right that we kick off the season with a pumpkin recipe. It is so hard to pick just one, but this was a personal favorite and the perfect treat to kick off autumn.

For this recipe, our key ingredient is: Pumpkin 

Here’s why we care about this recipe:

  • Skincare is huge to us, and pumpkins are a great skincare asset from the inside out. Because they are loaded with antioxidants, they help your skin remain heathy and glowing. In fact, pumpkins are one of the highest ranked foods for beta-cryptoxanthin—which is a fancy scientific word for a type of antioxidant.
  • They support over skin health, muscle health, heart health and eye health, while giving your immune system a boost.
  • They are packed with potassium, which aids in overall muscle recovery and keeps muscles working at their peak levels.
  • They are very low-calorie food that is fiber dense, which translate to being full faster. We are always looking for ways to creatively fill ourselves up more to avoid snacking, and without over eating. Pumpkins are an easy food to use to fill our bodies up.
  • Fellas, this one is for you. Pumpkin seeds have properties which reduce the size of an engorged prostate due to aging, improving overall prostate health.

Photo Sep 14, 5 23 41 PMPhoto Sep 13, 3 52 30 PMPhoto Sep 13, 3 54 23 PMPhoto Sep 13, 3 58 17 PMPhoto Sep 13, 4 09 37 PMPhoto Sep 13, 4 10 10 PMPhoto Sep 13, 4 11 00 PMPhoto Sep 15, 8 52 42 AM

INGREDIENTS

  • 1 ¼ cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 3 eggs
  • ⅓ cup coconut oil, melted
  • ⅓ cup maple syrup
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

      For the cinnamon crumble:

  • ¼ cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut brown sugar

 

DIRECTIONS

  1. Preheat oven to 350 degrees and spray a loaf pan with non-stick baking spray.
  2. In a medium bowl, combine almond flour, coconut flour, baking soda, baking powder and salt. Set aside.
  3. In a mixer, combine pumpkin puree, eggs, coconut oil, maple syrup, almond milk, vanilla, cinnamon and pumpkin pie spice on medium speed.
  4. Slowly add the dry ingredients to the wet ingredients and mix on low until everything is combined.
  5. Transfer batter into greased loaf pan. Set aside.
  6. In a small bowl combine almond flour, coconut flour, coconut oil, maple syrup, cinnamon and coconut brown sugar to make the crumble.
  7. Evenly sprinkle crumble on top of the pumpkin bread batter.
  8. Bake for 45-50 minutes, until a knife is inserted in the middle and comes out clean.
  9. *ATTEMPT* to let cool for at least 30 minutes before removing from pan and serving.

NUTRITION INFORMATION Yield: 12 Servings, Serving Size: ½ inch thick slice

Amount Per Serving: Calories: 180, Total Fat: 12.1g, Saturated Fat: 8.2g, Cholesterol: 41mg, Sodium: 223mg, Total Carbohydrates: 16.4g, Dietary Fiber: 4.2g, Total Sugars: 8.6g, Protein: 3.4g

Happy October everyone! Let us know what you think of this recipe below!

XO,

Amanda and Christina

 

8 Comments

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