Paleo Pumpkin Bread with Maple Streusel

Classic moist, tender pumpkin bread is topped with loads of sweet maple streusel for a cozy paleo friendly treat you’ll want to bake through fall and winter!  This grain free and refined sugar free bread is packed with warm spices, easy to prepare and sure to become a favorite for you and your family.

Fall means pumpkin season of course!  We have a ridiculously delicious pumpkin bread here today that you simply NEED to make ASAP.

This bread was inspired by my pumpkin coffee cake, (which you obviously need to try as well!) along with my undying love for all things pumpkin in the fall!

From the tender moist cake-like bread to the sweet maple streusel topping, to the (optional) icing, I love this bread to pieces.

Let’s get into the details so you can make this delicious paleo treat ASAP!

What You Need to Make This Paleo Pumpkin Bread

If you’re familiar with grain free baking or my other paleo baking recipes, you’ll likely already have most of these ingredients stocked in your pantry.

Here’s what you’ll need to prepare this delicious bread:

Bread:

• large eggs,
• pumpkin puree
• grass-fed butter or ghee
• maple sugar, or coconut sugar
• pure vanilla extract
• blanched almond flour
• arrowroot flour, or tapioca
• baking soda
• pumpkin pie spice
• ground cinnamon
• fine sea salt

Streusel:

• blanched almond flour
• maple sugar, or coconut sugar
• ground cinnamon
• grass-fed butter or ghee

Optional Icing:

• powdered maple sugar, or organic powdered sugar (see below for how to make your own powdered sugar
• almond or coconut milk
• pure vanilla extract

Is there a healthier substitute for powdered sugar?

Yes! In fact, I made the glaze for this coffee cake recipe using homemade powdered sugar. And the best part- it’s totally Paleo!

Making powdered sugar with maple or coconut sugar is not only easy, but a total game changer when it comes to Paleo desserts!

I have been making a maple sugar glaze for my desserts for awhile now (Glazed Apple Bundt Cake, anyone?!). Since pure maple syrup is Paleo-friendly, and maple sugar is just maple syrup in granulated form, it’s a great substitute for refined sugars.

All you have to do to make your own Paleo powdered sugar is blend it in a high-speed blender or food processor (I use my NutriBullet) until it reaches a fine, powdery consistency.

Tips for making homemade powdered sugar:

• Measure the powdered sugar after blending to ensure that you’re using the right amount. Baking is a science!
• You could also make powdered sugar from coconut sugar or turbinado sugar, or use store bought organic powdered sugar if you prefer.
• Sift your powdered sugar before use – since homemade powdered sugar isn’t combined with cornstarch like refined powdered sugar, you may need to loosen it up a bit by sifting to get it completely clump-free.

How to Make Paleo Pumpkin Bread with Streusel

Preheat your oven to 350°F and line a medium loaf pan with parchment paper (mine is 8.5”x4.5”), leaving overhang on the sides for easy removal.

In a large bowl, whisk together the eggs, pumpkin, butter or ghee, sugar and vanilla

In a separate bowl, combine the flours, baking soda, spices and salt. Stir the dry mixture into the wet until just combined and set aside while you prepare the streusel.

In another medium bowl, combine all streusel ingredients, using a pastry blender or fork, until a thick crumbly mixture forms.

Transfer the bread batter into the prepared loaf pan, then sprinkle the streusel over the top of the loaf to cover it.

Place in the center rack of the preheated oven and bake for 50-60 minutes, loosely covering the top with aluminum foil after 30 minutes to avoid excessive browning, if necessary.

When done, a toothpick inserted near the center of the loaf should come out clean or with crumbs.

Remove from oven and allow the loaf to cool on a wire rack in the pan for 30 minutes, then carefully remove and continue to cool completely on the wire rack.

Once completely cooled, whisk together the icing ingredients and drizzle over the bread. Allow the icing to firm, then slice and serve!

Store leftovers loosely covered at room temperature the first day, then cover and refrigerate for up to 5 days.

Okay are you ready?! It’s that time – time to bake!

You will no doubt fall in love with this pumpkin streusel bread even before you take it out of the oven.

Grab your ingredients, and get ready for your house to smell like everything we love about fall – let’s go!

Paleo Pumpkin Bread with Maple Streusel

Classic moist, tender pumpkin bread is topped with loads of sweet maple streusel for a cozy paleo friendly treat you'll want to bake through fall and winter!  This grain free and refined sugar free bread is packed with warm spices, easy to prepare and sure to become a favorite for you and your family.

Author: Michele

Prep Time: 20 minutes

Cook Time: 1 hour

cooling time: 1 hr

Course: Baking/Dessert

Cuisine: Paleo

Keyword: maple sugar, pumpkin, pumpkin bread, pumpkin spice, streusel

Servings: 12 slices

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5 from 6 votes

Ingredients

Bread:

• 3 large eggs at room temperature
• 1 cup pumpkin puree
• 1/4 cup grass-fed butter or ghee melted and cooled to room temperature
• 1 cup pure maple sugar or coconut sugar*
• 1 1/2 teaspoons pure vanilla extract
• 2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour or tapioca
• 1 teaspoon baking soda
• 1 1/2 tablespoons pumpkin pie spice
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon fine sea salt

Streusel:

• 1/2 cup blanched almond flour
• 1/4 cup + 2 tablespoons maple sugar or coconut sugar*
• 1 teaspoon cinnamon
• 1/4 cup grass-fed butter or ghee solid and chilled

Optional Icing:

• 1/2 cup powdered maple sugar or organic powdered sugar
• 2-3 teaspoons almond or coconut milk
• 1/4 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and line a medium loaf pan with parchment paper (mine is 8.5”x4.5”
2. In a large bowl, whisk together the eggs, pumpkin, butter or ghee, sugar and vanilla
3. In a separate bowl, combine the flours, baking soda, spices and salt. Stir the dry mixture into the wet until just combined and set aside while you prepare the streusel.
4. In a medium bowl, combine all streusel ingredients, using a pastry blender or fork, until a thick crumbly mixture forms.
5. Transfer the bread batter into the prepared loaf pan, then sprinkle the streusel over the top of the loaf to cover it.
6. Place in the center rack of the preheated oven and bake for 50-60 minutes, loosely covering the top with aluminum foil after 30 minutes to avoid excessive browning, if necessary. When done, a toothpick inserted near the center of the loaf should come out clean or with crumbs.
7. Remove from oven and allow the loaf to cool on a wire rack in the pan for 30 minutes, then carefully remove and continue to cool completely on the wire rack.
8. Once completely cooled, whisk together the icing ingredients and drizzle over the bread. Allow the icing to firm, then slice and serve!
9. Store leftovers loosely covered at room temperature the first day, then cover and refrigerate for up to 5 days.

Recipe Notes

*any granulated sugar will work, coconut sugar will produce a darker appearance

Nutrition

Calories: 361kcal

Carbohydrates: 41g

Protein: 7g

Fat: 21g

Saturated Fat: 6g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 2g

Trans Fat: 0.3g

Cholesterol: 61mg

Sodium: 270mg

Potassium: 164mg

Fiber: 3g

Sugar: 31g

Vitamin A: 3476IU

Vitamin C: 1mg

Calcium: 104mg

Iron: 2mg

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