Crumbly Pumpkin Bread

With lightened-up options of using whole wheat pastry flour, coconut oil and applesauce, this crumbly bread can be eaten guilt-free with your morning cup of coffee!

Crumbly Pumpkin Bread - With lightened-up options, this can be eaten guilt-free!

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!

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!

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 of using whole wheat pastry flour, coconut oil and applesauce, this crumbly bread can be eaten guilt-free with your morning cup of coffee!

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/


Comments

  1. Leah Toth says

    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.

  2. Johanna Prevost says

    Can I use vegetable oil or applesauce in replace in coconut oil and regular pastry flour vs. whole wheat pastry? thank you!

    • Chung-Ah says

      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.

  3. BB says

    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!

  4. TAS says

    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!

    • Chung-Ah says

      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!

  5. B says

    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

    • Chung-Ah says

      Unfortunately, I’ve never baked in a high altitude setting. I would suggest researching how to bake in this kind of environment.

  6. Courtney says

    delicious! though, i think it needs a bit of cinnamon. I only had a regular loaf pan so i cooked it for 40-45 mins and it came out great. definitely going to try a make this as muffins next time. thanks!

  7. Kimberlee says

    I made this tonight and it turned out fantastic! I’m a sucker for anything pumpkin so this recipe is a keeper! The only thing I did differently was that I added 1/4 cup rolled oats to the topping!

  8. says

    I made this 2 days ago and oh.my.goodness. It is SO good. I won’t tell you how much I ate the day I made it because it is embarrassing. :) I love that it not super sweet and yet very moist. And the crumb topping? It’s awesome and the perfect compliment. I’m getting ready to make another batch and plan to freeze half of it so that I don’t eat too much! Thanks for the recipe!

    Ps. I did add about a tsp. cinnamon because of the recommendation from some other commenters.

  9. HOlly says

    I love this recipe it came out great. Its great because I am using it for a church activity which only lasts an hour and it uses the same size pans I wanted to use. This recipe was meant to be. Thank you

  10. Lisa says

    Hi! I bought whole wheat pastry flour in the summer and haven’t used it yet. Its unopen but is it still good? I thought I saw somewhere that it should be refrigerated immediately even unopened. Thanks!

  11. Kimberly Vaswani says

    I loved this recipe so much! The cake was so moist and flavorful! I love the contrast of crunchy topping and the soft, moist cake! And my husband loves a streusel topping on just about anything, which makes me happy to serve it to him! Thanks for sharing recipe! Can’t wait to try more from your site!

  12. Meredith says

    So yummy, thanks for sharing! I made it for the second time today, and it turned out just as delicious as the first time around. I made one large loaf (instead of three mini loaves), and just baked it for approx. 55 minutes instead. Also substituted veg. oil for coconut oil and AP flour for wheat pastry flour. All in all, turned out fabulous :)

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