Thursday, February 20, 2014

Crumbly Pumpkin Bread

This was such a great recipe! I couldn't stop picking at it... :) Obviously, I am a huge pumpkin fan so that was a big bonus on this recipe and what drew my attention to it - and the crumb topping was a kicker also! We had this as a snack after school and the kids immediately asked for seconds! I don't butter a lot of the breads that I make and this was no exception - it had such a great taste, especially warm out of the oven that it didn't need anything more!

Crumbly Pumpkin Bread
(recipe found on pinterest via

1 cup all-purpose flour
3/4 cup whole wheat 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 puree
1/3 cup oil
1/4 cup unsalted butter, melted
1/4 cup applesauce
2 large eggs
1 teaspoon vanilla extract

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

Preheat the oven to 350 degrees F. Lightly coat three 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 another bowl, whisk together pumpkin, oil, butter, apple sauce, egg and vanilla. Pour mixture over dry ingredients and stir just until moistened. 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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