Fall Recipe

Westurf Pumpkin Bread

Ingredients

  • 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 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1/3 cup coconut oil
  • 1/4 cup unsalted butter, melted
  • 1/4 cup applesauce
  • 2 large eggs
  • 1 tsp vanilla extract


For the crumb topping
  • 1 1/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 tsp pumpkin pie spice
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  • Preheat oven to 350 degrees F. Lightly coat three 5 3/4-inch 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 a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • 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.

Yield - 3 Mini Loaves

Prep Time: 10 minutes

Cook Time: 35 minutes