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

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

Directions:

  1. 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.
  2. In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
  4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  5. Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  6. 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.