Ingredients
Scale
Crumble!
- 1 cup pecans, finely chopped
- ½ cup almond flour
- 1/3 cup coconut sugar
- 2 teaspoons pumpkin pie spice (store-bought or homemade, recipe here)
- 1/8 teaspoon fine grain sea salt
- 3 tablespoons avocado oil
Cake!
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon pumpkin pie spice
- 4 eggs
- 2/3 cup coconut sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon lemon zest (from 1 lemon)
Instructions
- Line a 10 x 5 inch loaf pan with parchment paper, leaving it to hang over the edges a bit.
- Preheat oven to 350 degrees.
- Mix together all crumble ingredients until a shaggy sand forms.
- Mix together all of the cake ingredients until a smooth batter forms. In a parchment lined loaf pan (definitely line it with parchment—it helps the final outcome a LOT!), add in half the batter. Layer in 1/4 of the crumble topping, then top with remaining half of batter. Top with remaining crumble. Bake for one hour, or until a toothpick inserted in center comes out clean.