CRUMBLY PUMPKIN BREAD

CRUMBLY PUMPKIN BREADIMG 7955 1024x692 300x202 CRUMBLY PUMPKIN BREAD

INGREDIENTS

    • 1 cup all-purpose flour
    • 3/4 cup whole wheat pastry flour
    • 1/2 cup sugar
    • 1/4 cup brown sugar, packed
    • 1 1/2 teaspoon pumpkin pie spice
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup pumpkin purée
    • 1/3 cup coconut oil
    • 1/4 cup unsalted butter, melted
    • 1/4 cup applesauce
    • 2 large eggs
    • 1 teaspoon vanilla extract
FOR THE CRUMB TOPPING
  • 1 1/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (1 stick) unsalted butter, melted

INSTRUCTIONS

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  • 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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