It's that time of year, and I just can't help myself - LET THE PUMPKIN RECIPES COMMENCE!
I wouldn't really call myself a seasonal pumpkin addict - I actually don't even like pumpkin spice lattes. And lets be real, this whole 'pumpkin' thing has gotten a little out of hand lately. I opened up the new Trader Joe's 'fearless flyer' and the entire thing was pumpkin. Pumpkin bread pudding, pumpkin gluten free baking mix, pumpkin ravioli, pumpkin body butter, pumpkin tortilla chips - Make. It. Stop.
However, in my family growing up making pumpkin bread was seasonless. Summer, Winter, who cares - we always had a can of good old Libby's pumpkin in the cabinet just waiting to be used. My mothers recipe is good, like really good. People were constantly asking for it after buying a loaf at one of the MANY bake sales my mother was forced to participle in with two kids in sports and activities (Thanks Mom!!). One thing I will always remember from making pumpkin bread with my Mom was "Stir, stir and stir again. Just when you think you're done, you're not."
This was one of the few recipes my mom used where she was committed to mixing everything by hand rather than using our mixer. Maybe she just wanted to keep me occupied for a good 30 minutes without breaking something? I'm still not sure - but after years of using that recipe, I am trying something new (sorry Mom!).
So I know everyone has a recipe for pumpkin bread, but I was drawn to this one after noticing its use of coconut oil and apple sauce to cut down on the butter or oil. The result is an extremely light and moist texture which coupled with a crumble topping, is downright addicting!
So let's do this!
Let's start by making the best part, which most pumpkin breads are sorely lacking - the buttery, sugary, crumbly goodness! Take a small mixing bowl, combine flour, sugar, brown sugar and pumpkin pie spice together. Add melted butter and wisk together - then resist the temptation to eat it plain, and set it aside!
Next in a separate mixing bowl combine your flour, sugar, brown sugar, pumpkin pie spice , baking soda, baking powder and salt. Pictures above, this will be your dry ingredients for the pumpkin batter.
In your mixer, (or by hand is always fine!) combine pumpkin, coconut oil, butter, apple sauce, egg and vanilla. Mixing until uniform in texture.
Add your wet and dry ingredients together, mixing until just combined. Do not worry if there are a few lumps remaining in the batter.
Spray tins with cooking spray and scoop batter into whichever size loaf or muffin pans you desire! I love these small loaf pans by Wilton. They make the perfect size to grab and go for breakfast or to share in the morning over coffee! Also look great as gifts!
After filling about half way with batter, grab the good stuff - your crumble topping! Give it a good stir to break the pieces apart and give it a good crumbly texture, then apply LIBERALLY to the tops.
Press down on the crumble topping to work it into the batter slightly, I even sprinkled a little cinnamon over the tops of mine, just for fun :)
Here is the recipe, from Damn Delicious
Crumbly Pumpkin Bread
FOR THE CRUMB TOPPING
- 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 teaspoon 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
- 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 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.
Have a wonderful weekend everyone!! And Happy Baking!!