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  • cljohnson25

Pumpkin bread topped with a peanut butter crumble

Updated: Jan 28


Fall is here!!! Temps are cooling down and this pumpkin bread is the perfect recipe to kick off the best time of the year (in my opinion)! I wanted to take the traditional pumpkin bread up a notch and make it even better with a crunchy topping that adds a peanut butter flavor. While this might sound like an unusual combination, this duo has all the flavor with each bite. It is a heavenly texture and taste that pairs PERFECTLY with a warm cup of coffee.

The spices are what provide this bread with a mouthful of fall flavors. They add a sense of warmth while balancing out the sweetness. The texture is moist and smooth thanks to the star of the show.... pumpkin of course! Then with the crunchy topping in every bite you get a little extra sweetness which is the icing on a cake.

Let's talk about the healthy benefits. I tested this recipe several different times and was able to find the right combo that requires no butter or oil. The ingredients are vegan, dairy free, and an option of being refined sugar free. You get to enjoy eating this GUILT FREE!! Not to mention....your house will be smelling divine all day. Hope everyone enjoys!!


- 1 1/2 cups whole wheat pastry flour (Like this one from Bob Red Mill)

- 1/2 cup oat flour

- 1 1/2 tsp baking powder

-1 1/2 tsp baking soda

-1/4 tsp salt

- 2 tsp cinnamon

-1 tsp all spice

- 1 Tbsp ground flaxseed

-1/2 cup Lakanto Maple Syrup (Sub regular maple syrup)

- 1/2 tsp vanilla

- 1 can pumpkin puree

- 1/4 cup Lakanto golden sweetner, coconut sugar, or brown sugar

- 1 Justin's peanut butter packet or 2 Tbsp creamy peanut butter


- 3 tbsp melted coconut oil

-1/2 cup quick oats

- 4 tbsp Powdered peanut butter

- 1 tsp cinnamon

- 1/4 cup Lakanto golden sweetner ( can sub brown sugar or coconut sugar)


1) Preheat oven to 350 and grease a loaf tin

2) In a medium bowl add the flaxseed with 3 Tbsp of water and let set for 3-5 minutes

3) In a large bowl add all the dry ingredients and stir to combine

4) Once the flaxseed has set, add in pumpkin, maple syrup, and vanilla and mix until well combined

5) Fold the wet ingredients into the dry ingredients until batter is smooth

6) Pour batter in loaf pan and dollop the peanut butter throughout the loaf. Swirl with a knife until peanut butter is evenly spread on the top of the loaf.

7) In a medium mixing bowl combine all topping ingredients together and pour evenly over batter.

8) Bake for 30 minutes and then cover the loaf pan with foil. Cook and additional 20-30 minutes or until a knife comes out clean

9) Let cool enough for the crumble to harden (About 15-20 min)

Serves about 10 slices

Store in the fridge for up to 5 days. Also freezes well for up to 3 months but cut in slices before freezing.


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