Crumbly Pumpkin Bread
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With lightened-up options, this can be eaten guilt-free! And the crumb topping is out of this world amazing!
why i love this recipe
- Perfect for the holidays and pumpkin season
- Mini sized loaves makes for great gifts for friends, family, neighbors and teachers
- Guaranteed crowd-favorite
- That very crumbly topping to go along with the super moist and light pumpkin-cakey-inside
- Made a little lighter with whole wheat pastry flour, coconut oil and applesauce but just as indulgent to satisfy that sweet tooth craving
Crumbly Pumpkin Bread: Frequently Asked Questions
How can I store leftovers?
Leftovers can be stored in an airtight container at room temperature for 3-4 days or in the fridge for 5-7 days.
Crumbly Pumpkin Bread
With lightened-up options, this can be eaten guilt-free! And the crumb topping is out of this world amazing!
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat pastry flour
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup pumpkin purée
- ⅓ cup coconut oil
- ¼ cup unsalted butter, melted
- ¼ cup applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
For the crumb topping
- 1 ¼ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray.
- In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
- Slice and serve.
For the crumb topping
- In a medium bowl, combine flour, sugars, pumpkin pie spice and butter.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Mine looked exactly like your picture, even when I cut it. I made 3 small loaves and I didn’t have applesauce or coconut oil right then so I just added one and a half cups of pumpkin instead of one.
This was a hit, especially the topping which looks like much too much when you add it to the top, but everyone agreed, it was divine!
This is my favorite pumpkin bread recipe so far! I added cinnamon to the Streusel and added nutmeg, cinnamon and cloves to the bread! I also used a 9×5 bread pan and increased the cooking time by about 15 minutes. It was delicious, I’ll definitely be making it again soon!
I doubled recipe for batter, making over 2 dozen muffins. I used the single recipe for the crumb topping and had more than enough. I thought the batter needed more flavor, so added a teaspoon of cinnamon. Next time I’ll add even more. Baked them for about 20 min. They made a very ample, satisfying muffin. Thinking about adding some golden raisins and walnuts next time!
This bread is so amazing!!! A keeper for sure. I followed as written and added a bit more cinnamon, ginger and cloves since my family loves the spice. We’ll make it often!
Awesome!
Made these this Thanksgiving morning and they were wonderful. I added a few broken up walnuts and about two handfuls of raisins. Not too sweet and everyone loved them. I always enjoy your recipes! I baked them in a super sized muffin pan and my husband said they looked like they came from one of those fancy coffee shops!!
What is the benefit of using wheat pastry flour?
You can enjoy the many health benefits of whole wheat. 🙂
What size can of pumpkin do you use? Thanks!
A 15-ounce can is typically the smallest can available so you will have some leftover.
Could you make this with bananas?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
When do you put the crumble on the pumpkin bread? It was not mentioned . Please advise !
Please refer to step #5:
5. Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Can I make this in one large loaf pan instead of 3 small. what would the cook time adjust to? one hour?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks delish! Anyway to make this gluten free? Thank you!
You could certainly use gluten-free flour, but that may change the texture of the bread. Please use your best judgement when making substitutions and modifications.
I’m so excited to try this! Do you have nutrition information for this recipe?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Hi love your recipes, can you omit the whole wheat pastry flour? Use both amounts with white flour? Thanks so much
You certainly can, but that may change the texture of the bread. As always, please use your best judgment when making substitutions and modifications.
Can you just use whole wheat flour? I can’t find whole wheat pastry flour.
whoops! OK I found it! Bobs Red Mill whole wheat pastry flour! Yay
This looks very tempting !
I just made the crumbly pumpkin bread and it said to put in a 8×4 loaf pan, which I did and it filled it to the top, leaving not much room for the topping but I put some on anyway. The recipe for the topping was way too much with a lot wasted because it wouldn’t fit on top. Next time I will use a 9×4 pan and cut the topping recipe in half.
I am thinking about using one loaf pan also. Did you have to adjust the temp. and the cook time?
I made this with GF all purpose flour and buckwheat flour instead of whole wheat pastry flour. I had cooked fresh pumpkin instead of canned. Even though I put it in 3 mini pans, it wasn’t done after 35 minutes. I think it’s because the crumb tipping seemed so thick on top maybe? It looks lovely and I’m sure will taste great, but I wish I’d known it would take longer.
When you make substitutions cooking times may vary. Unfortunately, without further recipe testing, I cannot answer with certainty what the issue was in your case. As always, please use your best judgment regarding substitutions and modifications.
Can I use whole wheat flour instead of whole wheat pastry flour?
Yes, absolutely.
Thank you! I cannot wait to try this!
I did a double recipe and it made a full loaf and a tin of 12 muffins. Didn’t have to double to the crumble portion – it was the perfect amount! This was so delicious! I’ll definitely be making this again.
Hey I just made this and it was amazing. Really delicious! Super moist!!! I’d add a bit more pumpkin spice next time and top it with a cream cheese frosting. Can’t wait to make it again. Thank you so much!!!
Thanks so much Chungah! I made this recipe exactly as published and the bread turned out exactly like the photo! And I agree with you, the crumb topping was great. This isn’t the first time I’ve tried a recipe of yours and it won’t be the last!