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.
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
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. 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.
Did you make this recipe?
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Love the look of that crumb topping. Makes for a great texture balance (:
1 can of pumpkin puree
If you use fresh pumpkin, what is the equivalent
It would be the same. 🙂
Hi Chungah, thanks for a yummy recipe! I have made this recipe twice, and the bread itself tastes lovely. It is much less sweet than the pumpkin bread I am accustomed to, and such a nice change! Yet I am having trouble with the crumb topping. Mine seems to melt together and coat the entire top of the loaves. How do you get yours to keep that crumbled look about it?
Oh no – what a bummer! I hate it when that happens. Are you making any substitutes to the crumb topping?
love this recipe but wanted to make an apple version and take the pumpkin out.What do i substitute in its place
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Delicious! Thanks for the recipe. I made muffins and they turned out perfectly. The recipe made 12 normal sized muffins. I baked them at 350 for a little over 25 minutes. I added 1 tsp of cinnamon to the batter and also 1 tsp cinnamon to the crumble topping. I tried to use up all the crumbles and had a little bit left over. I normally love the topping but it ended up being a bit too much for me. Next time if I make muffins again I’ll probably make half the amount of topping– I think that would be sufficient. All in all, wonderful recipe and perfect for a crisp fall day.
Can I substitute applesauce and coconut oil?
It really depends on the substitutes. What were you thinking of using instead?
Can I use all white flour?
Yes.
I made this once before when I didn’t have coconut oil (I think I did as you suggested in a comment and substituted more applesauce). This time I did. Coconut oil is solid at room temperature, and since the recipe specified that the butter should be melted but not the coconut oil, I assumed I should leave it solid (I probably should have kept checking comments!). But it might be helpful to future users of this recipe to specific that the coconut oil should be melted/liquid form. (Otherwise, this is a fabulous recipe…I just have to figure out how to salvage my batter with its solid coconut oil pieces… 🙂 )
*specify not specific 😛
This may help the people inquiring about gluten free possibilities. I made this for a GF friend of mine, and simply subbed in my GF flour. The streusel was maybe a bit firmer than it might have been otherwise, but the loaf turned out great. I also made some high-altitude adjustments, but not quite enough, since I got a bit of a hollow in the center, where the butter melted out of the streusel pooled. Still delicious.
Easy GF flour ( 80 g. finely ground nonfat dry milk, 180 g. superfine white rice flour, 105 g. cornstarch, 100 g. superfine brown rice flour, 85 g. tapioca starch/flour, 20 g. potato starch, 10 g. xanthan gum).
So bottom line, YES it adapts nicely to gluten free. Thanks for the recipe!
Made this today. Turned out wonderful. I did have to use AP flour and canola oil still turned out great.
I have the best luck with your recipes even when I have to substitute. We enjoy your recipes and ease of ingredients.
Thank you for sharing and bringing fabulous food to our table
For these recipe with the coconut oil i have coconut oil that is liquid form and solid which would be best??
I recommend using coconut oil in liquid form.
I’ve never baked with coconut oil. Do I need to melt it first or should I use it in solid form?
The coconut oil should not be in solid form.
The crumble topping recipe must be a mistake?? The amount of butter doesn’t make sense; way too much. It came out looking as wet as the bread batter. I added twice as much flour and then it turned out alright…
The measurements are correct. A little bit of wetness is completely normal.
You are very patient with these people. 😉
A mom in our preschool made these for us this week and I have to say that this is one of the most delicious things I have ever tasted!!! Bravo!!
Hi! I just made this and it’s fantastic! I did do one big loaf baked for 55 minutes and added some cinnamon to the batter. This is going into my regular holiday season rotation. 🙂 I love your site and your recipes – thank you! 🙂
Just a thought…would it work to substitute additional pumpkin for the applesauce? I used canola oil and the loaves are baking right now but since I had extra pumpkin left, I wondered if that would work as well? Smells delicious and I’m super excited to try out that topping!
Unfortunately, without further recipe testing, I cannot answer this with certainty. Substitutions may also lead to a mediocre outcome but as always, please use your best judgment.
Your recipe good. I will try in coming weekend. Can’t say now what will be happen. 🙂 But undoubtedly it will be a challenge for me. If i get perfectly, I’ll share….
Your recipe sounds amazing I want to do it tonight but I have a couple of questions:
Can I substitute sugar with coconut sugar? And how much can I use?
For the brown sugar and butter what can I use that makes it helthier (for the topping)?
And can I substitute the butter with more applesauce? And how much?
Thank you!!
Zio, these are all great questions but without further recipe testing, I cannot advise appropriate substitutes that will not alter the overall taste/texture of the bread. Using a substitution(s) may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
The combination of substituting regular flour for pastry, and using a regular sized bread pan instead of mini loaf pans must have been the reason for my failure. It has been cooking for over an hour and is still pretty soupy inside, with burnt outsides. In the future, I would probably attempt muffins instead. I hope no one else makes my mistake, it was very disappointing. 🙁 My only other solace is to blame my crappy apartment oven lol.
Julie, I’m so sorry that this didn’t turn out! But it is really best to use all of the ingredients listed in the recipe without any substitutions to obtain the best results possible. But if substitutions because of what you have on hand or due to dietary restrictions, please do so at your discretion.
Hello there,
I just made this recipe yesterday, but I made it as muffins. My boyfriend is obsessed, and they are already almost gone. I posted a link onto my blog because we are so smitten.
-Autumn