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!
I hope everyone had a safe and wonderful Halloween! I went home straight from work, spent an hour in the worst traffic of my life (and I only live 12 miles away from work), took a long nap, and spent the rest of the night at the gym watching Dexter. I sure know how to party it up, right? At least some sort of blood splatter was involved.
Now with all the candy and Halloween-related foods we’ve all devoured lately, I thought I would bring you a lightened-up pumpkin bread to balance it all out, made with whole wheat pastry flour, coconut oil and applesauce. And I just couldn’t help but add a very crumbly topping to go along with that super moist and light pumpkin-cakey-inside. It’s the perfect breakfast option to go along with that piping hot cup of coffee, and it’s also just sweet enough as a delightful midnight snack.
Crumbly Pumpkin Bread: Frequently Asked Questions
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
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?
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How would you tweak it for high altitude? Thanks!
Unfortunately, I’ve never baked in a high altitude setting. I would suggest researching how to bake in this kind of environment.
Just add an extra tablespoon or 2 to the batter. That’s really all you have to do. I have great results with cutting back on the fats about 1/4 cup.
Add about 10 min to baking time.
This looks absolutely amazing. I definitely need to try this asap!
I doubled the recipe and made 4 small loaves, and 1 big one. It ended up being almost an hour with all 5 in there and the big one cooked in an hour as well. I did only make one serving of the crumbled topping and I found that to be PLENTY!!! I used Organic Virgin Coconut Oil, as well as Organic Butter. Worked beautifully. I wouldn’t mind having a bit more spice, next time I’ll double up. GREAT RECIPE!!! This one’s going in the AWESOMENESS-HOUSEWIFE APPROVED- GOOD FOR GIFT GIVING file 😉 Thanks for the recipe
Hi, this recipe looks amazing! I would love to make it in a standard size loaf pan. Would you be able to help me adjust the ingredients measurements to do so? I’m not particularly talented in the kitchen, so I could use all the help I can get! :o) Thanks!
Just be sure to fill the standard size loaf pan 3/4 full.e As for baking time, I would start at 30 minutes and test as I go. Hope that helps!
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Hmm I used two bread pans instead of three, must have greatly affected the cooking time, after 35 minutes they are quite mushy still. Baking another 10mins…but thank you for the awesome recipe nontheless!
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Can I use coconut oil for the applesauce? Or is it better to use olive oil?
It’s best to use applesauce but to substitute, I would recommend vegetable oil. As for the muffins, I’m not sure how long they need to be in the oven as this recipe is for mini loaves. I would start at 12-15 minutes and test with a toothpick to see if it is fully baked through.
Hi, what would sub for apple sauce? oil? same measure? Thank you!
You can substitute vegetable oil for the same amount.
Can I use vegetable oil or applesauce in replace in coconut oil and regular pastry flour vs. whole wheat pastry? thank you!
Applesauce should work great. For the whole wheat pastry flour, I would just use all-purpose flour. Hope that helps!
It is damn delicious!! Everyone loved it! I added raisins in it. I think it need some nutmeg and little of cinnamon. I made them into muffins, I liked it that way…easy to grab and go if in hurry.
I love that you made this in muffin form – definitely want to try that next!
How long did have the muffins in for?
I also tried this in muffin form, and it turned out really well. I baked them at the recommended temperature for 25 minutes, checking them with a toothpick after 15.
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this looks amazing … love the crumb topping!!!!