Crumbly Pumpkin Bread (SO EASY, NO MIXER!)
Ingredients
Bread
- 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
- 1
Crumb Topping - In a medium bowl, combine flour, sugars, pumpkin pie spice and butter. Set aside.
- 2
Bread - Preheat the oven to 350 degrees F. Lightly coat 3 mini loaf pans with nonstick spray.
- 3
Bread - In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
- 4
Bread - In a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
- 5
Bread - Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 6
Bread - Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- 7
Bread - 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.
- 8
Bread - Slice and serve.
