This pumpkin streusel bread is a delicious grain-free treat for the fall with a moist and tender pumpkin crumb and a seasonal streusel topping made with chopped nuts, honey and cinnamon.

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)
16 Burpees
15 foot Rope climb, 3 ascents
Run 600 meters


10 Squats
10 KB Swings (35#)
10 Pistols
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.

Pumpkin streusel bread
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

So in an effort to forget the pain, I baked. Because streusel makes everything better.

Pumpkin bread with streusel topping

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.

Paleo pumpkin bread

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.

Paleo pumpkin streusel bread

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.

More pumpkin treats to try this time of year:

Pumpkin raisin bagels are a fun way to spend a fall afternoon in the kitchen and the result will be a delicious batch of seasonal bagels to enjoy all week long.

Pumpkin granola is another paleo recipe that’s great in a yogurt bowl, or on top of a pumpkin banana smoothie bowl.

Pumpkin cranberry chocolate chip bars blend both the fall and winter seasons perfectly with their pumpkin taste and bright pop of cranberries in each bite.

Pair a slice of this pumpkin bread with some pumpkin spice hot cocoa and enjoy everything there is to love about fall!

No ratings yet

Pumpkin Streusel Bread

Servings: 10 servings
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
This pumpkin streusel bread is a delicious paleo treat for the fall.


For the Bread

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup ground pepitas, to make a flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/4 cup honey*
  • 1/4 cup melted coconut oil
  • 4 eggs

For the Streusel Topping

  • 1/2 cup chopped walnuts
  • 1 tablespoon melted coconut oil
  • 1 tablespoon honey
  • 1/2 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.


*this is not an overly sweet bread. If you prefer something sweeter, add more honey to the bread or brown sugar to the topping if you’re not following a paleo diet.


Serving: 1SERVINGCalories: 280kcalCarbohydrates: 18gProtein: 8gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 75mgSodium: 132mgFiber: 5gSugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. The recipe was really created to be grain free. Typically, all-purpose can’t be swapped 1:1 with flours like almond and coconut. I haven’t tried it so I”m not 100% sure it would turn out.

  1. I just located this wonderful-sounding pumpkin bread recipe! This perhaps is a naive question, but is there any chance I could sub the eggs with either unsweetened applesauce or “flax” eggs? I appreciate your help!
    Jack in the Northern Rockies

    1. I haven’t tried any egg subs in this recipe so can’t be sure. I would say flax or chia eggs might be your best option though.

  2. Hello,
    This recipe looks yummy!
    I have two questions though…
    1: Can I substitute pepita flour with something else?
    2:Do yo have the nutrition facts for this bread?
    Thank you !

    1. I’ve never baked with pepita flour before so I can’t speak to that substitution and no, I don’t have the nutrition info. You can plug the recipe into one of the many online nutritional calculators to find out though.

  3. Very nice recipe and I am willing to try it… But, forgive me, as I am new to this, I have no idea what ingredients to put into the dry mixture, and which are needed to make the “streusel”. Please help and thank you.

    1. Sorry about that, seems that the recipe got a bit messed up in a recent change to the website. It’s fixed now so you can see which ingredients are for the bread and which are for the streusel topping. Hope you enjoy!

  4. Baking definitely has medicinal properties ! Both in the making and eating. Try bananas for post training muscle soreness. Loads of potassium!

  5. Delicious! So moist and not too sweet! I will definitely be making this again. I made the following alterations: butter instead of coconut oil, crushed pecans instead of pepitas, pecans instead of walnuts, and allspice instead of pumpkin pie spice.

  6. Gina definitely stop worrying and eat that bread girl. My. mouth. is. watering.

    I’m sharing it now :)