Paleo Pumpkin Bread with streusal topping

1  cup		almond flour
1  cup		coconut flour
1/4  cup		ground pumpkin seeds
1  teaspoon		baking soda
1  teaspoon		cinnamon
1  teaspoon		pumpkin pie spice
1  teaspoon		kosher salt
1  cup		pumpkin puree
1/4  cup		honey
1/4  cup		melted coconut oil
4		eggs
8  slices		streusal topping [recipe]

Tip: For nutritional information on all the ingredients in Paleo Pumpkin Bread with streusal topping just click on each ingredient name. Then adjust the serving size for any Paleo Pumpkin Bread with streusal topping ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 325 degrees and line a loaf pan with parchment paper so that it hangs over the edges enough to grab.Grease parchment with baking spray.
Combine all dry ingredients in a large bowl.
Whisk together all wet ingredients in a medium bowl.
Pour wet into dry ingredients and combine with a spatula.
Carefully pour batter into loaf pan and smooth the top. Set aside.
Combine all the streusel ingredients in a small bowl and mix together with a spoon.
Sprinkle the streusel evenly over the top of the bread batter.
Bake for about 55 minutes, until a fork or knife inserted in the middle comes out clean.
Remove from oven and rest loaf pan on cooling rack.
After about 10 minutes, remove loaf from pan by the edges of the parchment paper and place directly on cooling rack to cool for another 10-15 minutes.
Carefully pull off parchment paper and slice.