Crunchy Pumpkin Struesel Bread

I went for a jog the other day.  I pronounce it “YOG”.  Mostly because Anchorman has, indeed, had that kind of influence on my life and vocabulary.  But also because I sincerely despise jogging…or running, whatever you wanna call it…and I refuse to talk about it with any kind of respect.  Today my calves are still screaming at me and I have a bazillion blisters on my feet because, well, it’s been that long.  Last time I act on impulse when it comes to exercise.  Oh, the weather is SOOO nice today?  Let’s go for a JOG, eh?  Oh.  HELL  NO.


You know what IS appropriate for fall weather?  Um, pumpkin things.  Preferably baked pumpkin things…although I have this weird obsession with the memory of this pumpkin ravioli I used to order at Bacchus in New Paltz, NY after a long day of climbing.  They also had like, a million kinds of beer from pretty much every country and if you drank one from every country you got a free T-shirt.  PS, I also love(-ed) pumpkin beer.  I will seriously make myself your slave for life if you can tell me where to find gluten free pumpkin beer.


I dream about this pumpkin bread.  You’ll dream about it, too, you just wait and see.  I even made French toast with it.  Praise me.


Crunchy Pumpkin Struesel Bread
Prep time:
Cook time:
Total time:
Serves: 12
  • 1/2 c coconut flour
  • 1/2 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 5 eggs
  • 2 egg whites
  • 1/2 c cashew butter
  • 1/2 c pumpkin
  • 1/2 t vanilla
  • 2 t pumpkin pie spice
  • 1/2 t cinnamon
  • 1 T lemon zest
  • 1/3 c dark maple syrup
  • 1/3 c chopped pecans
  • Struesel:
  • 1 c chopped pecans
  • 1/2 c shredded coconut
  • 1 t pumpkin pie spice
  • 1 t cinnamon
  • 1 T coconut oil, melted
  • 2 T maple syrup
  1. Combine all your dry ingredients.
  2. Beat the eggs and egg whites with the cashew butter, pumpkin, maple syrup, lemon zest, and vanilla.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture).
  5. Fold in the pecans.
  6. Pour batter into a lined loaf pan.
  7. Combine 1 c chopped pecans, 1/2 c coconut, 1 t pumpkin pie spice, 1 t cinnamon, 1 T coconut oil, and 2 T maple syrup.
  8. Top the batter with the struesel mixture
  9. Bake at 350 degrees for 50-60 minutes, until the bread is lightly browned and passes the toothpick test.


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11 thoughts on “Crunchy Pumpkin Struesel Bread

    1. tgipaleo Post author


      How did I not know this? I love their Autumn blend but damn! I’m going shopping!

  1. Kasey Topete

    Could you substitute almond butter or sun butter for the cashew butter? I have everything BUT the cashew butter!

    1. tgipaleo Post author

      Of course! I know the feeling…cashew butter can be hard to find sometimes!

  2. Gigi

    This bread is amazingly delicious!! I doubled the Pumpkin Spice for the bread, because I love spice, and it was soooo yummy. Thank you for sharing such a wonderful tasting and health promoting recipe with us!


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