Pumpkin Bread with Crumb Topping

Light Pumpkin Bread

One of my favorite things about October is the pumpkin-everything that starts popping up. (disclaimer: I’m not a fan of PSL – but seem to love everything else!)  All of my pumpkin recipes are saved for this time of year and then it’s a free for all. This bread recipe is one my mom and I came across last year and were hooked on. It makes a perfect hostess, thank you or happy fall gift! I just put one in the mail yesterday as a thank you to someone special! There are tons of recipes that require cup after cup of sugar, but this one is light(er) and uses applesauce and coconut oil as healthier alternates. Try it warmed up with your morning coffee for the perfect cool weather treat!

Healthy Pumpkin Bread Crumb Topping

Pumpkin Bread with Crumb Topping
via damn delicious

1 cup all-purpose flour
3/4 c whole wheat pastry flour (I used AP for this)
1/2 c sugar
1/4 c brown sugar
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c pumpkin puree
1/3 c coconut oil
1/4 c butter, melted
1/4 c applesauce
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon (optional, I added this)

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


Preheat the oven to 350 degrees F. Lightly coat 1 loaf pan 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 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 45-50 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before serving.

* you can also make these into muffins by cooking them for 25 minutes at the same temperature.


  1. October 20, 2015 / 6:14 am

    First of all the presentation is just gorgeous and I love the addition of crumbs – haven’t tried that yet, but I can’t wait to! xo, Biana – BlovedBoston

  2. October 20, 2015 / 7:10 am

    I love anything with pumpkin in it, and this looks delicious! The crumb topping on top just makes it even better! I need to try this recipe this weekend!
    xo, Whitney and Blaire
    Peaches In A Pod

  3. October 20, 2015 / 7:54 am

    I loveeee pumpkin bread and like you, I use applesauce and coconut oil to make it a healthier/lighter version too! I’m going to make some tomorrow and will have to try out that amazing looking crumble! Thanks for sharing, lovie!

  4. October 20, 2015 / 8:24 am

    Love your pictures, lady! The crumble top looks delicious!

  5. October 20, 2015 / 8:27 am

    you had me at pumpkin and crumb topping! i am not really a fan of PSLs either but this looks beyond yummy

    xoxo cheshire kat

  6. Anna
    October 20, 2015 / 9:48 am

    Pumpkin everything! Yes please! These look so yummy and delicious! XO


  7. October 20, 2015 / 10:06 am

    Oh my yum! I love pumpkin bread, it’s great for breakfast and snacks!

  8. October 20, 2015 / 10:07 am

    that is one perfect looking loaf!

  9. October 20, 2015 / 10:44 am

    I love that it has a crumb topping – I haven’t seen one like that!

  10. October 20, 2015 / 10:50 am

    Saving this – obviously! I totally agree about pumpkin flavors…not a fan of the PSL but everything else is a big YES!

  11. October 20, 2015 / 11:31 am

    So many good recipes today!!!! I would love to try this one on the weekend with a cup of coffee 🙂

  12. October 20, 2015 / 11:36 am

    This looks AMAZING. I may need to make this today since it’s my day off haha. I’m also not a huge PSL fan, I got one last week and I honestly couldn’t drink the whole thing. And I only get one pump of the syrup when get any of those drinks.. Peppermint mochas though are amazing!! Thank you so much for sharing and I hope that you have a great day! 🙂

  13. October 20, 2015 / 12:09 pm

    I’m so going to make this over e weekend. I love pumpkin everything!

  14. October 20, 2015 / 12:46 pm

    Oh my goodness, yum! Dumb question, what does the AP mean?

  15. October 20, 2015 / 12:55 pm

    I’ve only recently become a Pumpkin fan, and I love pumpkin bread!! So I’m pumped about this recipe. May swipe it for thanksgiving!

  16. jillian
    October 20, 2015 / 1:01 pm

    this looks SO good! esp the crumble part

  17. October 20, 2015 / 1:08 pm

    I have to be honest. I was having a serious dilemma as to whether or not make pumpkin cookies or pumpkin pie tonight…. now you have to throw this into the mix 😉 This looks amazing, and that crumb topping has me drooling. Thanks for sharing!!!

  18. October 20, 2015 / 5:41 pm

    I love everything pumpkin so this looks so good!

  19. October 20, 2015 / 7:24 pm

    Yum! This is perfect for fall

  20. October 20, 2015 / 9:17 pm

    I agree, I am obsessed with October weather and everything pumpkin-flavored! This looks delicious! Xo, Stephanie

  21. Amanda K.
    October 22, 2015 / 9:51 pm

    Made this recipe THE DAY YOU POSTED IT! My fiance claims to hate pumpkin, so I made him this “spiced bread with cinnamon crumble.” He loved it. Thanks for sharing.

  22. susy
    October 25, 2015 / 4:57 pm

    LOVE, LOVE, LOVE this recipe!

  23. November 10, 2015 / 9:43 pm

    This looks and sounds absolutely scrumptious!! Thanks for sharing!

    xo – Brenda // ChattingOverChocolate.com