Crumbly Pumpkin Bread
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Mini pumpkin bread (lightened up) to satisfy that fall pumpkin craving! So moist + so flavorful.
why i love this recipe
- So perfect for the holidays and pumpkin season
- An easy peasy recipe without any special equipment (no mixer required!)
- Tastes even better the very next day, letting the flavors really meld overnight
- Mini sized loaves makes for great gifts for friends, family, neighbors and teachers (a guaranteed crowd-favorite)
- Includes an out-of-this-world crumb topping to go along with the super moist, light, pumpkin-cakey-inside
- Made lighter with whole wheat pastry flour, coconut oil and applesauce but just as indulgent to satisfy that fall sweet tooth craving
why use whole wheat pastry flour
A combination of all-purpose flour and whole wheat pastry flour will create a healthier swap, still yielding that favorited soft, moist texture when compared to using all whole wheat flour, which could lead to dense, heavy pumpkin bread.
how to make the easiest pumpkin bread without a mixer
- Make the crumb topping and set aside
- Coat 3 mini loaf pans to prevent sticking
- Combine the dry ingredients
- Combine the wet ingredients
- Combine wet to dry using a rubber spatula, being careful not to overmix
- Add the batter to the mini loaf pans, sprinkling the crumb topping in an even layer
- Bake, cool, slice and serve (or freeze, more on that below)
variations
One of the best things about pumpkin bread is how highly adaptable it is, dressing it up or down as needed with any of these add-ons.
Chocolate
Chocolate chips (semi-sweet or dark), white chocolate chips or cinnamon chips
Nuts
Chopped almonds, walnuts or pecans
Fruit
Raisins, dried cranberries or dried cherries
Coconut
Shredded coconut
tips and tricks for success
- Use pumpkin puree, not pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Avoid overmixing. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Overmixing will lead to dense, tough pumpkin bread.
- Serve at room temperature or warm. Pumpkin bread is so versatile, and can be served with a morning cup of coffee or as an after school snack for the kids. Serve at room temperature or warm (lightly toasted) with a slather of butter.
- Make muffins instead. This recipe can easily be made into muffins. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray, scooping the batter evenly into the muffin tray (about two-thirds full), sprinkling with the crumb topping. Bake for 15-20 minutes or until a tester inserted in the center comes out clean.
- Freeze as needed. Let the pumpkin bread cool completely on a wire rack prior to freezing to prevent sogginess and freezer burn.
freezing and storage
Make ahead
Similar to banana bread, pumpkin bread tends to taste even better the very next day, allowing all the pumpkin flavors to really meld overnight. If time permits, bake the pumpkin bread 1 day prior, covering tightly with plastic wrap and storing overnight at room temperature.
Storage
Leftovers can be stored in an airtight container at room temperature for 3-4 days or in the fridge for 5-7 days.
Freeze
Pumpkin bread can keep in the freezer for a few months. Cool completely and cover the pumpkin bread tightly with plastic wrap, then aluminum foil (this will help prevent freezer burn). Label, date and freeze up to 2 months. To reheat, remove the plastic wrap and thaw at room temperature on a wire rack for 2-3 hours (or in the fridge overnight for a slow, consistent thaw). Optional: once thawed, reheat in the oven at 250°F, covered in aluminum foil, until warmed through.
more favorited pumpkin recipes
- Pumpkin Donut Holes
- Pumpkin Cake Donuts
- Pumpkin Spice Waffles
- Baked Pumpkin Donuts with Maple Glaze
- Starbucks Pumpkin Scones Copycat Recipe
Tools For This Recipe
Mini loaf pans
Crumbly Pumpkin Bread: Frequently Asked Questions
Pumpkin pie spice is a blend of ground spices such as cinnamon, ginger, nutmeg, cloves and allspice.
A blend of cinnamon, ginger, nutmeg, cloves and allspice can be substituted in place of pumpkin pie spice. For example, a common substitute for 1 tsp pumpkin pie spice = 1/2 tsp ground cinnamon + 1/4 tsp ground ginger, 1/4 teaspoon ground nutmeg + pinch of cloves + pinch of allspice.
Leftovers can be stored in an airtight container at room temperature for 3-4 days or in the fridge for 5-7 days.
Yes! You can freeze pumpkin bread (whole or sliced) for up to 2 months.
Crumbly Pumpkin Bread (SO EASY, NO MIXER!)
Video
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat pastry flour
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 ½ teaspoons 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 unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly coat 3 mini loaf pans with nonstick spray.
- 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.
- Slice and serve.
For the crumb topping
- In a medium bowl, combine flour, sugars, pumpkin pie spice and butter.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
How would you tweak it for high altitude? Thanks!
Unfortunately, I’ve never baked in a high altitude setting. I would suggest researching how to bake in this kind of environment.
Just add an extra tablespoon or 2 to the batter. That’s really all you have to do. I have great results with cutting back on the fats about 1/4 cup.
Add about 10 min to baking time.
This looks absolutely amazing. I definitely need to try this asap!
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
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!
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!
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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!
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Can I use coconut oil for the applesauce? Or is it better to use olive oil?
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.
Hi, what would sub for apple sauce? oil? same measure? Thank you!
You can substitute vegetable oil for the same amount.
Can I use vegetable oil or applesauce in replace in coconut oil and regular pastry flour vs. whole wheat pastry? thank you!
Applesauce should work great. For the whole wheat pastry flour, I would just use all-purpose flour. Hope that helps!
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.
I love that you made this in muffin form – definitely want to try that next!
How long did have the muffins in for?
I also tried this in muffin form, and it turned out really well. I baked them at the recommended temperature for 25 minutes, checking them with a toothpick after 15.
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this looks amazing … love the crumb topping!!!!