5 from 12 votes
Crumbly Pumpkin Bread
Crumbly Pumpkin Bread blends pumpkin puree with a mix of all-purpose and whole wheat pastry flour, sweetened with sugar and spiced with pumpkin pie spice for a warm autumn flavor. The bread has a tender, moist crumb topped with a coarse sugar and spice crumb topping that adds texture contrast. This loaf-size bread is ideal for breakfast, snacks, or dessert during pumpkin season.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
3
mini loaves
Course:
Dessert, Breakfast
Cuisine:
American
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 puree
- ⅓ cup coconut oil
- ¼ cup butter melted, unsalted
- ¼ cup applesauce
- 2 egg large
- 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 butter unsalted, melted, 1 stick
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.
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