If pumpkin bread and coffee cake had a baby this CINNAMON STREUSEL PUMPKIN BREAD…

If pumpkin bread and coffee cake had a baby this CINNAMON STREUSEL PUMPKIN BREAD would be the result! 💯 The best part? This tasty little loaf is insanely easy to whip up thanks to @simplemills pumpkin muffin & bread mix (now available at @krogerco). #simplemillspartner
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I followed the package instructions for the bread, but decided to add a sweet and crunchy cinnamon streusel to spruce things up a tiny bit. The streusel is made with almond flour, coconut sugar and pecans so the loaf is still #grainfree #glutenfree #dairyfree and 100% delicious. It’s so good straight from the oven, but I’ve honestly been loving it EVEN MORE cold from the fridge. The topping hardens up and it’s so darn good. 🙌
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Here’s the recipe:
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∙ 1 box Simple Mills pumpkin muffin & bread mix
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Cinnamon Streusel Topping
∙ 4 Tablespoons coconut oil, solid
∙ 1/2 cup almond flour
∙ 1/2 cup coconut sugar
∙ 1 teaspoon cinnamon
∙ 1/3 cup chopped pecans
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Make the cinnamon streusel topping by combining all the ingredients in a bowl, using a fork to blend in the coconut oil. Follow package instructions for the pumpkin bread and pour 1/2 of the pumpkin bread batter into a lightly greased 8×4-inch loaf pan. Scatter 1/3 of the cinnamon streusel mixture over the batter. Pour remaining pumpkin bread batter into the pan and top with remaining streusel. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes or until a toothpick comes out clean.