Crumbly Pumpkin Bread
Guilt free delicious Fall inspired pumpkin bread!! So soft an fluffy and delish!
The streusel topping makes this pumpkin bread extra special and full of Fall flavors!
Full recipe in video below
1 3/4 cup all-purpose flour
½ cup Lakanto sugar - to order: https://bit.ly/3cRLTbg
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¼ cup Lakanto brown sugar
1 ½ teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup pumpkin purée
⅓ cup unsweetened applesauce
¼ cup light butter, melted
¼ cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
FOR THE CRUMB TOPPING
1 ¼ cup all-purpose flour
½ cup Lakanto brown suga
¼ cup Lakanto granulated sugar
1 teaspoon pumpkin pie spice
½ cup 1 stick light 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, 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.
Recipe inspiration from damndelicious.com