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Pumpkin Bread with Nut Crumble Topping

A delightful combination of moist pumpkin bread topped with a crunchy nut crumble, perfect for fall gatherings and cozy afternoons.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1.5 cups pumpkin puree Use fresh pumpkin for a homemade touch, but canned works just as well.
  • 1/3 cup almond butter Substitute with sunflower seed butter if you have nut allergies.
  • 2 teaspoons vanilla extract Pure vanilla extract is best for flavor.
  • 3 tablespoons maple syrup Opt for real maple syrup for a deeper flavor profile.
  • 2.5 cups oat flour If gluten-free, substitute with a blend of buckwheat and almond flour.
  • 2 teaspoons baking powder Ensure it’s fresh for the best rise.
  • 1 teaspoon baking soda This adds lightness to the bread.
  • 1 tablespoon apple cider vinegar This enhances the bread's flavor and texture.
  • 1 tablespoon pumpkin spice Optional, but adds a lovely warmth.
  • 1/4 teaspoon sea salt Balances the sweetness.
For the Nut Crumble Topping
  • 1/2 cup chopped nuts or seeds I love pecans or walnuts, but feel free to use your favorites!
  • 1/4 cup oat flour This binds the topping.
  • 1 teaspoon pumpkin spice Adds that signature flavor again!
  • 1 tablespoon melted coconut oil Can be replaced with butter or any neutral oil.
  • 2 tablespoons maple syrup Sweetens and binds the topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Line a loaf pan with baking paper for easy release.
  2. In a large bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla extract, and apple cider vinegar. Use a whisk or a fork until entirely mixed.
  3. In a separate bowl, mix together the oat flour, baking powder, baking soda, pumpkin spice, and sea salt. Whisk thoroughly so that all dry ingredients are evenly distributed.
  4. Add the dry ingredients to the wet ingredients. Stir gently until just combined—avoid overmixing to keep the bread tender.
  5. In a small bowl, combine the chopped nuts, oat flour, pumpkin spice, melted coconut oil, and maple syrup, mixing until it is crumbly.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the nut crumble topping evenly across the batter.
  2. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the topping starts to brown too quickly, cover it loosely with aluminum foil halfway through baking.
  3. Allow the bread to cool in the pan for at least 30 minutes before slicing.

Notes

All ingredients should be at room temperature for the best results. Add 1/4 cup of yogurt or an extra tablespoon of pumpkin puree for added moisture. Store leftovers in an airtight container; they last 3 days at room temperature, up to a week refrigerated, or up to 3 months in the freezer.