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In a medium bowl mix all the dry ingredients together. Flour, coconut sugar, baking powder, baking soda, pumpkin spice seasoning, cinnamon, kosher salt.
In a separate bowl mix all the wet ingredients together. Pumpkin puree, eggs, coconut oil, maple syrup, vanilla extract.
Take the wet ingredients bowl and mix into the dry ingredients until they are fully mixed. Pour batter into the loaf pan.
Wipe out the bowl you used for the wet ingredients. To make the cinnamon crumble add in the flour, butter, sugar, and 2 tsp cinnamon. Using the electric mixer, mix together until a crumble forms. Do not overwork. Pour over the top of the pumpkin batter and gently use your hands to press it in a little.
Insert pan into the oven and bake for 45-50 minutes until a toothpick can be inserted and removed clean. Remove from oven and let cool for a few minutes before handling.
Notes
To keep my parchment paper in place, I use chip bag clips to secure it while pouring in the batter. Remove clips before placing in the oven.
Store wrapped in plastic or covered so it remains moist and keeps longer.