Pumpkin Bread with Crumble Topping
Welcome to Pumpkin season…otherwise known as the months of September, October and November. Yes Fall has arrived, which means pumpkin recipes abound with wafts of cinnamon, nutmeg and clove starting to fill the air. This is the season I love hanging out in the kitchen, whipping up some of my favorite recipes and filling the house with the scents of the season. YUM!
If you love pumpkin (and who doesn’t?!) then you simply must whip up a loaf of this Pumpkin Bread with Crumble Topping! The crumble topping screams “indulgence” while the simplicity of it’s healthy ingredients means you can enjoy a slice freely and save that planned indulgence for something else during the week.
1 & 1/2 C whole wheat flour (or gluten free sub)
1 Tbsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1 C pumpkin puree
1/2 C unsweetened applesauce
1 tsp. vanilla
For crumble topping:
1/4 C oats
1/4 C light brown sugar
2 Tbsp. unsalted butter, melted
1 Tbsp. whole wheat flour (or gluten free sub)
Preheat oven to 350 degrees.
Coat a 9x5 bread pan with olive or coconut oil cooking spray.
In a large mixing bowl combine all the dry ingredients; flour, baking soda and powder and pumpkin pie spice.
In a small to medium size mixing bowl blend all of the wet ingredients with a hand mixer; eggs, pumpkin puree applesauce, honey and vanilla.
Fold wet ingredients into the dry ingredients and stir until combined.
Pour the bread mixture into bread pan and set aside.
Create the crumble topping by adding oats, brown sugar, and flour into a small bowl. Next, melt the butter for 20-30 seconds on medium-low heat in the microwave (or until just melted), add the butter to the oat, sugar and flour mix and use a fork to combine the ingredients well.
Sprinkle the crumble topping evening atop the bread mixture.
Place pan in the oven and bake for 45-50min. (or until a toothpick inserted near the center of the loaf removes clean).
Cool in pan for 10 minutes before removing to place on a rack.
Eat and Enjoy!
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