Guilt-Free Crumbly Pumpkin Bread

Crumbly Pumpkin Bread


1cup all-purpose flour
3/4cup whole-wheat pasty flour
1/2cup sugar
1/4cup brown sugar, packed
1 1/2 teaspoons pumpkin pie spice
1teaspoon baking soda
1/4teaspoon salt
1cup pumpkin puree
1/3cup coconut oil
1/4cup unsalted butter, melted
1/4cup applesauce
2large eggs
1teaspoon vanilla extract
For crumb topping:
1 1/4cups all-purpose flour
1/2cup brown sugar, packed
1/4cup sugar
1teaspoon pumpkin pie spice
1/2 cup (1 stick) unsalted butter, melted


  1. Preheat the oven to 350F. 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.
  2. In large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
  3. In large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, applesauce, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. Scoop the batter evenly into loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  5. 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 cake onto a wire rack.

Recipe courtesy of Damn Delicious.