For the Pumpkin Bread: Preheat oven to 350 degrees. Line a 9 x 5 inch loaf pan with parchment paper on the bottom and spray with non-stick cooking spray.

No need for a stand or electric mixer for this recipe. In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined. Add the pumpkin puree and vanilla; mix until just combined.

In a smaller bowl, combine the coconut flour, soda, powder, cinnamon and pumpkin pie spice.

Add the dry ingredients into pumpkin mixture and stir by hand. Mix until all ingredients are just incorporated – do not overmix.

Pour the batter into the prepared baking pan.

For the Crumb Topping: In a medium-sized bowl combine the coconut sugar, flour, oil and cinnamon. Cut into the ingredients using the back of a fork, until the mixture starts to stick together. Add the walnuts and continue to do this until mixture starts to clump together and resembles pea-sized crumbles.

Sprinkle the crumb topping over the pumpkin bread batter. Press crumb topping lightly into the batter.

Bake pumpkin bread for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Let bread cool for at least 30 minutes before cutting into it. Serve warm or at room temperature.