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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This recipe may be amazing, but there is too much topping for the bread. Reduce to 2/3 and the recipe may be alright Too much waste..
Mjski, please feel free to reduce the crumb topping as needed (everyone has different preferences). I have personally made this a dozen times and used every single crumb each time!
I was so excited to take this into work for a Halloween treat… its been baking for an hour and still raw in the middle.. I don’t know what went wrong.. 🙁
Jenna, are you making mini loaves or are you making 1 full loaf with this? Mini loaves should not take longer than 30-35 minutes.
Can’t wait to try this tonight! If I don’t have whole wheat pastry flour, can I just use all-purpose flour for all of it? Thanks again for a delicious recipe 🙂
Yes, absolutely!
can you please tell me how to make this gluten free
Debbie, without further recipe testing, I cannot advise on the appropriate substitutions to make this gluten-free. Please use your best judgment to convert this recipe to fit your dietary restrictions.
This bread is so delicious! It was my first time baking with whole wheat flour and was pleasantly surprised that the bread still tasted amazing and not “healthy”. I doubled the recipe and made 2 mini loaves and one regular-sized loaf. The only issue I had was with the crumb topping. The recipe calls for melted butter, however, when I added the melted butter it turned into a soupy mess! So I had to throw it away and start from scratch, this time just cutting in cold butter. The crumb topping ended up turning out delicious nonetheless! Thanks for the recipe 🙂
Hi!! I would love to try your recipe but all I have is fresh Pumpkin. How should I cook it in order to make the puree??
Patricia, as I have never tried it myself, I recommend using online resources to create homemade pumpkin puree.
Yes, cooking the pumpkin will make soft and really that’s all that is in canned pumpkin. Fresh pumpkin tastes way better than the metallic canned stuff.
Your crumb topping was fantastic. Plus I like how it uses melted butter– so much easier than cutting in cold butter. I used my own (unhealthy) pumpkin bread recipe but that topping is what it was always missing. It turned out exactly like your gorgeous pictures. Thanks!
Fantastic! I just made these in muffin form. 20 minutes at 350 degrees was perfect. Thanks for this recipe. It’s a keeper!
Love this! Made it last week, and my toddler gobbled up every last crumb. I ended up making it without the crumb topping, for a a little less sugar (and less mess), but still wonderful.
This looks wonderful, can I substitute veg. oil for coconut oil?
Thanks,
You can certainly give that a try but it is best to use the ingredients listed here to obtain the best results possible.
What beautiful picture of your bread. They look so life-like. I can also smell and taste the delicious bread. Great recipe and damndelicious Bread.!!!!!
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 🙂
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!
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!
You should check the expiration date before using. I also leave my opened whole wheat pastry flour in my pantry.
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
This recipe is absolutely delicious. I made one large loaf with this recipe and baked it for about an hour. Thank you for the great recipe!
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.
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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!
Sounds amazing! I’ll have to try that next time!
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!