2 teaspoons pumpkin pie spice (store-bought or homemade, recipe here)
1/8 teaspoon fine grain sea salt
3 tablespoons avocado oil
2 cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon pumpkin pie spice
2/3 cup coconut sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon zest (from 1 lemon)
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.