This pumpkin streusel bread is a delicious paleo treat for the fall.
I am in an epic amount of pain right now. 7 days off and then double workouts last Friday that looked like this,
Four rounds for time of:
250 pound Deadlift, 8 reps (155# for me)
15 foot Rope climb, 3 ascents
Run 600 meters
10 KB Swings (35#)
10 Taters (35#)
have left me more sore than all 3 of my half marathons combined. I thought I avoided it Saturday morning when I got up and actually went to CrossFit that morning, but yesterday I got out of bed and practically fell down. Guess my muscles were a little slow on the uptake but they sure as hell made up for it in intensity. Sitting on the toilet and getting up off the couch pretty much require full out teeth gritting and a few choice 4 letter words right now.
So in an effort to forget the pain, I baked. Because streusel makes everything better.
Pumpkin + streusel should therefore have superhero healing powers as far as I’m concerned because that’s basically the best fall duo I can think of.
And those superhero powers will be needed because in honor of Veteran’s Day today, we’re doing Murph. Yep, 300 more squats and 2 miles of running along with ungodly amounts of pull-ups & push-ups.
I think there are only 2 choices in this kind of predicament: worry about it all day and drive myself crazy or just eat the entire loaf in an attempt for those streusel healing powers to kick in.
I bet you can guess which one I’m going with.
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup ground pepitas (to make a flour)
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 cup pumpkin puree
- ¼ cup honey*
- ¼ cup melted coconut oil
- 4 eggs
- ½ cup chopped walnuts
- 1 tablespoon melted coconut oil
- 1 tablespoon honey
- ½ teaspoon cinnamon
- 1 /8 teaspoon nutmeg
- 2 tablespoons unsweetened coconut flakes
- Preheat oven to 325 degrees and line a loaf pan with parchment paper so that it hangs over the edges enough to grab.Grease parchment with baking spray.
- Combine all dry ingredients in a large bowl.
- Whisk together all wet ingredients in a medium bowl.
- Pour wet into dry ingredients and combine with a spatula.
- Carefully pour batter into loaf pan and smooth the top. Set aside.
- Combine all the streusel ingredients in a small bowl and mix together with a spoon.
- Sprinkle the streusel evenly over the top of the bread batter.
- Bake for about 55 minutes, until a fork or knife inserted in the middle comes out clean.
- Remove from oven and rest loaf pan on cooling rack.
- After about 10 minutes, remove loaf from pan by the edges of the parchment paper and place directly on cooling rack to cool for another 10-15 minutes.
- Carefully pull off parchment paper and slice.