Pumpkin Bread with Crumb Topping

This post contains a promo code and other affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me! Thank you for supporting A Pinch of Crazy. 

Happy Halloween!

It’s that time of year for candy and sugar crashes. I think we experienced our first set of sugar-induced temper tantrums yesterday brought on by all the treats Zemirah’s been having lately. We are still going trick-or-treating tonight, but will be limiting the amount of candy to one or two pieces, and keep the rest hidden away for potty time rewards…or for Mama and Daddy 😉

I am still working on finding my food freedom and living a balanced lifestyle, but you know what? A few pieces (not the whole bucket!) of the sugary, processed candy on Halloween is not going to kill you or your child! It’s a fun night for dressing up and eating candy, so let’s not spoil it with worrying. However, after tonight’s candy, you might need some help getting back on track, and I have just the thing: this delicious, refined sugar free pumpkin bread! It is also dairy free, can be made egg free using flax eggs (directions in this post), and gluten free! (I still have this promo code for 20% off a huge 3 pound bag of gluten free flour until Nov. 16th, good for all your gluten free baking.) This pumpkin bread is so flavorful and sweet that no one will be able to tell that it’s a healthier version, and you can snack away guilt free!

Pumpkin Bread with Crumb Topping

Makes one standard loaf.

Ingredients:

• 2 cups of gluten free flour
• 1/2 cup of coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1.5 tsp ground cinnamon
• 1 tsp allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt
• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 2 eggs (or flax eggs for vegan)
• 1 tsp vanilla
• For crumb topping:
  • 1/4 cup softened coconut oil
  • 1/4 cup coconut sugar
  • 1/8 cup gluten free flour
  • 1 tsp cinnamon

Directions:

• Preheat oven to 350 F
• Grease a standard size loaf pan
• Combine dry ingredients for the loaf (flour through salt) in a bowl
• Whisk together
• Add wet ingredients for the loaf (pumpkin through vanilla)
• Stir together until well combined
• Spread into prepared pan
• In a separate bowl, combine all ingredients for the crumb topping with a fork, the mixture should look like damp sand
• Press the topping on top of the batter
• Bake for 25-30 minutes until toothpick inserted in the center comes out clean
• Store covered, at room temperature for 3 days, or in the fridge for a week

If you are looking for more pumpkin recipes, be sure to check out my Pumpkin Spice Cake and Pumpkin Pie Coffee Creamer; other non-pumpkin yet fall-y treats I have are Banana Bread with Granola Crumble, Chocolate Chip Peanut Butter Cookie Bars, and Wholesome Chocolate Chunk Cookies! Plus my Apple Cinnamon Stovetop Scent to make your home smell like fall. I love this time of year *happy sigh*. I hope you have a fun Halloween night! Eat some candy, bake all the pumpkin bread…and enjoy your pinch of crazy!

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Banana Bread with Granola Crumble

A Girl Can Dream

Picture this: it’s 2 o’clock in the afternoon, and the baby is napping. You clean the house top to bottom, put all the dishes and laundry away, balance the checkbook, then do a nice little 20 minute home workout. After all that, the baby is still napping so you go get a piping hot cup of coffee and a warm slice of fresh banana bread from the kitchen. You curl up with your cozy fleece blanket and enjoy your snack while listening to the melodious birds outside your window.  Paradise. *sigh*

This is what I WANTED to happen when I made my banana bread, but honestly, those afternoons almost never happen. What actually happened was: I left the kitchen a mess, went to sit down on the couch with my coffee and banana bread when I heard, “MAMAAAA!” from upstairs. I ended up drinking lukewarm coffee and sharing my banana bread with Zemirah while simultaneously folding laundry (then re-folding after Z dragged it off the couch). The banana bread was so good and the company so cute, that I couldn’t help but enjoy my afternoon even though it wasn’t picture perfect.

Whatever your idea of the perfect day is, one bite of this banana bread and you will be transported to your own personal paradise! It’s cozy, warm, and perfect for the cooling weather, to either enjoy yourself or share with your little ones. No need to worry about sugar content making them hyper, because it is both gluten free and refined sugar free!

I have discovered the wonders of coconut sugar and will not be looking back! If you are wondering where to get coconut sugar, you can get it right here on Amazon as a multi-pack or a single bag. This is the brand I use and I absolutely love it; it smells amazing and adds a nutty/caramel flavor to baked goods. Yum! This recipe was also my first time baking with a gluten free flour mix so I was a little worried, but it turned out great! I used this blend of rice flours and tapioca starch; it rose beautifully and the texture is wonderful. (These are both affiliate links, but truly the brands I used with this recipe and others, and will continue to in the future!) If you need coconut sugar and/or gluten free flour, use the links, you’ll have them at your door in two days, then you can bake guilt-free to your heart’s content.

Other than the coconut sugar and gluten free flour, everything else is standard banana bread ingredients that you probably already have in your kitchen! This is perfect for either breakfast or an afternoon snack, slathered with butter or ghee, and enjoyed with your favorite hot beverage. The laundry pile is optional.

Banana Bread with Granola Crumble

Makes one loaf or 15 muffins.

Ingredients:

For the bread:

• 3 very ripe bananas
• 2 beaten eggs
• 1/2 cup coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla
• 1.5 cups gluten free flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt

For the granola crumble:

• 1/2 cup of old fashioned oats
• 1/2 cup of walnuts
• 1/4 cup of coconut sugar
• 1/4 cup of coconut oil
• 1/2 tsp of cinnamon

Directions:

• Preheat oven to 350 F
• Grease either a loaf pan or muffin tins and set aside
• Mash bananas with a fork
• Add in the rest of the wet ingredients
• Stir until well combined
• In a separate bowl, whisk together dry ingredients (for bread only, not the crumble)
• Combine dry ingredients into wet ingredients
• Stir until well combined
• Pour batter into pan (3/4 of the way full for muffins)
• Make granola crumble by combining all ingredients in a blender or food processor and pulsing until walnuts are chopped and it comes together loosely
• Top batter with crumble, pressing down slightly
• Bake 35-45 minutes for loaf (10-12 minutes for muffins), until a toothpick inserted in the middle comes out clean
• Cool completely before slicing
• Store, covered, in refrigerator for a week

Whatever your personal paradise might be, I am almost certain it involves healthy baked goods 😉 Let this banana bread transport you there…and enjoy your pinch of crazy!