This Paleo Pumpkin Bread is moist, spicy and topped with the perfect streusel. This bread tastes like Fall and pairs perfectly with a cup of coffee in the morning. It is gluten-free, paleo-friendly and made from wholesome ingredients.
Grease a standard bread pan with coconut oil and line with parchment paper. Set aside.
In a large mixing bowl, whisk together the wet ingredients (pumpkin puree, maple syrup, eggs, melted coconut oil and vanilla). Add the dry ingredients and stir until the batter is smooth and no lumps remain.
Transfer the batter to the bread pan and use a rubber spatula to spread evenly. Top with the streusel topping (from the instructions below) pressing the topping lightly in to the batter to help it adhere and place in the oven for 55-60 minutes or until you can poke the center of the loaf with a toothpick and have it come out cleanly. Allow bread to cool completely before slicing.
Streusel Topping
Melt the coconut oil. Combine all the ingredients or the streusel and stir until a crumbly dough begins to form.
Crumble the dough over the top of the uncooked pumpkin bread. Press down slightly so the crumble adheres to the top of the bread.