Crumbly Pumpkin Bread

Crumbly Pumpkin Bread - With lightened-up options, this can be eaten guilt-free! And the crumb topping is out of this world amazing!

With lightened-up options, this can be eaten guilt-free! And the crumb topping is out of this world amazing!

Crumbly Pumpkin Bread - 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.

Crumbly Pumpkin Bread - With lightened-up options, this can be eaten guilt-free! And the crumb topping is out of this world amazing!

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 - With lightened-up options, this can be eaten guilt-free! And the crumb topping is out of this world amazing!

Crumbly Pumpkin Bread

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Yield 3 mini loaves

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
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pumpkin purée
  • 1/3 cup coconut oil
  • 1/4 cup unsalted butter, melted
  • 1/4 cup applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the crumb topping
  • 1 1/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 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. To make the crumb topping, combine flour, sugars, pumpkin pie spice and butter; set aside.
  • 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.
http://damndelicious.net/2012/11/02/crumbly-pumpkin-bread/