This golden loaf of sweetness isn’t just colored like an autumn leaf in the afternoon sun; it even tastes like the whole season! Pumpkin Crumble Bread is tender and fluffy, and packed with the warm, aromatic, woodsy spices of autumn in each bite. Baked right on top is an extra treat of crumbly, buttery, crunchy, and sweet streusel that’s just as fragrant and welcoming! Get ready for this fall to be fantastic with some of this Pumpkin Crumble Bread on your table!
Ingredients
For the crumb topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, melted
For the bread:
- 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 teaspoons 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
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly coat three (5 3/4-inch) mini-loaf pans with nonstick cooking spray.
Step 3 –In a bowl, combine 1 1/4 cups of the all-purpose flour, 1/2 cup of the brown sugar, 1/4 cup of the sugar, 1 teaspoon of the pumpkin pie spice, and 1/2 cup of the melted butter. Set the crumb topping mixture aside.
Step 4 –In a large bowl, combine the remaining all-purpose flour, the whole-wheat flour, the remaining sugar, the remaining brown sugar, the remaining pumpkin pie spice, the baking soda, the baking powder, and the salt.
Step 5 –In a large glass measuring cup or another bowl, whisk together the pumpkin purée, the coconut oil, the remaining melted butter, the apple sauce, the eggs, and the vanilla.
Step 6 –Pour the wet ingredients mixture into the dry ingredients mixture and stir with a rubber spatula until just moist.
Step 7 –Scoop the batter evenly into the prepared loaf pans.
Step 8 –Sprinkle the loaves with the reserved topping and use your fingertips to gently press the crumble into the batter.
Step 9 –Bake until a tester inserted into the center comes out clean, about 30-35 minutes.
Step 10 –Allow the loaves to cool for 15 minutes.
Step 11 –Invert the loaves onto a wire rack.
Step 12 –Serve.
