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.
Cinnamon Crumble Pumpkin Bread
Servings: 12
Calories: 180kcal
Ingredients
For Pumpkin Bread
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3 eggs
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla
For the Cinnamon Crumble
- 1/4 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons coconut (or regular) brown sugar
Instructions
- Preheat oven to 350 degrees and prepare a loaf pan with parchment paper or non-stick baking spray.
- In a medium bowl, combine almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In a mixer, combine pumpkin puree, eggs, coconut oil, maple syrup and vanilla on medium speed.
- Slowly add the dry ingredients to the wet ingredients and mix on low until everything is combined.
- Transfer batter into prepared loaf pan. Set aside.
- In a small bowl combine almond flour, coconut flour, coconut oil, maple syrup, cinnamon and coconut brown sugar to make the crumble.
- Evenly sprinkle crumble on top of the pumpkin bread batter.
- Bake for 45-50 minutes, until a toothpick inserted in the middle and comes out clean.
Notes
NUTRITION INFORMATION Yield: 12 Servings
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
Advertisements
I made this today, it is delicious! Thank you for sharing!
That makes us so happy to hear!! I had a big piece for breakfast this morning actually. So glad you liked it 🙂 thank you, Melinda!
Looks good!
Thank you so much!
Looks wonderful you two!
Thank you so much, Paulette!
Do you think it would come out okay if I substitute it all coconut flour for the almond flour? I have a ton of coconut flour but no almond flour. Just wondering
Hi Paulette! I would not recommend substituting for 100% coconut flour – that would require some shifting of the recipe including more eggs, etc. If you do not have almond flour, you can always substitute for all purpose flour. Let us know if you have any other questions 🙂
Thank you for the tip
OF course! Enjoy, Paulette!
Thank you so much my food loving friend.