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–+ servings

Crumbly Pumpkin Bread (SO EASY, NO MIXER!)

Yield: 3 mini loaves
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Mini pumpkin bread (lightened up) to satisfy that fall pumpkin craving! So moist + so flavorful.
5 stars (10 ratings)

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.