Pumpkin Bread with Crumble Topping
This is about that time of year I love hanging out in the kitchen... whipping up some of my favorite festive recipes and filling the house with the scents of the season.
Oh my YUM!
If you love pumpkin bread, then you're going to love this decadent Pumpkin Bread with Crumble Topping!
A step up from the traditional fav, the crumble topping screams “decadent treat” while the simplicity of its ingredients actually saves you from the usual added sugars, salt and fat of seasonal baked breads.
It really is the perfect bread for sharing this holiday season!
Ingredients
1 & 1/2 C whole wheat flour (or gluten free sub)
1 Tbsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
2 eggs
1 C pumpkin puree
1/2 C unsweetened applesauce
1/2 honey
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)
Directions
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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