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Paleo Pumpkin Pecan Crumb Bread – Mini and Full Size Loaves

  • Author: Miss AK


This dreamy and moist Paleo Pumpkin Pecan Crumb Bread is the healthier pumpkin bread that will quickly become a new family favorite. The crumb topping is out of this world.



  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup almond butter (or nut butter of your choice)
  • 2 eggs, beaten
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1/4 cup + 2 Tbsp. almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1 pinch sea salt

For the crumble:

  • 1/2 cup chopped pecans
  • 2 Tbsp. almond flour
  • 1 Tbsp. maple syrup
  • 1 Tbsp. coconut oil


  1. Preheat the oven to 350F.
  2. Mix together the maple syrup, coconut oil, almond butter, beaten eggs, pumpkin, and vanilla extract well.
  3. Stir in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and sea salt.  Incorporate well.
  4. Pour the batter evenly between 2 mini loaves or one full-sized loaf pan, that have been greased.
  5. Mix together the crumble ingredients and sprinkle the topping on top of the pans.
  6. Bake for about 25 minutes in the mini pans or 35 minutes in the full-sized, or until a toothpick comes out clean.
  7. Cool on a wire rack, slice and serve.

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