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Cinnamon Crumble Pumpkin Bread

Cinnamon Crumble Pumpkin Bread

Cinnamon Crumble Pumpkin Bread
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Snack
Cuisine American
Servings 12 slices
Calories 180 kcal


  • loaf pan
  • medium bowl


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


  • 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.


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
Keyword cinnamon bread, cinnamon crumble, pumpkin bread