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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
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        • Chicken Recipes in Under 15 MinutesThese easy chicken recipes in under 15 minutes are perfect for dinner on a busy weeknight! From one-pot wonders to salads, chicken skillets to tacos, you’re sure to find some new fast favorites! You know those nights when you walk in the door and need dinner pronto?! Like, 5 minutes ago? That’s when I turn to these quick and easy chicken recipes in under 15 minutes. I can make a healthy, home cooked meal for my family and be sitting down to enjoy it in no time. Cause plenty of evenings, 15 minutes is often all the time I have – or want to spend – on dinner. I’m not alone on that, right?! You can browse below but I thought I’d highlight a couple that I make over and over again. A few of our favorite easy chicken recipes in under 15 minutes: 15-minute honey garlic chicken (gets rave reviews!) Southwest chicken skillet dinner (pile on your favorite toppings!) Quick chicken curry (perfect with rice and peas) One-pot low-carb leftover chicken recipe with spinach (my dad’s go-to recipe) This collection also includes some healthy lunch options that are quick to put together — like the Asian chicken mason jar…
        • Chicken Recipes in Under 30 MinutesThese easy chicken recipes in under 30 minutes are perfect for dinner on a busy weeknight! From one-pan meals to burgers, one-pot pastas to healthy salads, you’re sure to find some new favorites! Quick, easy and mostly healthy is pretty much the name of the game for dinner at my house. I love a home cooked meal and we eat a ton of chicken, which means I’ve come up with and found a lot of easy chicken recipes over the years. And this collection highlights some of my easy chicken recipes in under 30 minutes, when you want something delicious but need it on the table pretty quickly. Is that every single night for you too? We’ve got everything from skillet chicken dishes to chicken pasta and from soups and salads with chicken to chicken meatballs and burgers. All the chicken love! Many of these recipes use boneless, skinless chicken breasts (though you could substitute chicken thighs if you prefer) while others use ground chicken and some rely on pre-cooked chicken, such as a rotisserie chicken you pick up at the store or some leftover grilled or baked chicken. Lots of these 30 minute chicken dinners are complete meals but…
      • Healthy One-Pot Chicken DinnersHealthy one-pot chicken dinners are such a help on busy days! This collection includes everything from one-pot pastas and skillets to easy slow cooker and sheet pan recipes to help you get an easy, healthy and delicious dinner on the table any night! I am ALL about quick and easy meals. I cook our dinner 99% of the time, including on days when work has blown up in my face, or the kids have decided to coordinate their melt-downs, or we’re all just wiped out and hungry. And even though I love to cook, I definitely have those days when I’m just not feeling it. Enter some quick and easy one-pot chicken dinners for the win! These are great to have in your back pocket for busy days, busy weeks or in case of a “kids-are-making-me-crazy” kinda moment. (My husband also loves these meals because he’s on clean-up duty and it’s nice not to have a huge pile of dishes staring you down after dinner!) Many of these dishes are complete meals on their own. Others are low-carb as written, but can easily be paired with some rice, pasta, bread or potatoes to bulk them up a bit. Here are…
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    • Healthy Muffin RecipesA collection of easy, kid-friendly healthy muffin recipes for all times of day: breakfast, school lunch, snacking, dinner and dessert! We are BIG muffin lovers in this house, at all times of day! My kiddos love them for breakfast, brunch, school lunch, afternoon snack and sometimes even savory muffins at dinner. Muffins all the time! I’ve made thousands of healthy muffin recipes over the years and I love sharing them with you! There are plenty to browse below and plenty more I plan to add! (You can sign up for my newsletter so you never miss a recipe. You’ll also get my FREE e-book of easy weeknight dinners.) Wondering where to start? Spinach banana mini muffins and whole wheat pumpkin muffins are some of our constant favorites. Healthy peanut butter and jelly muffins are fun for lunch and easy cheesy cornbread muffins are great for a quick + easy dinner side, especially with soup or chili! And if you’re in the mood for a little chocolate (I know I always am!) you can’t go wrong with my healthy chocolate chip muffins. Hope you find some new favorite healthy muffin recipes! XO, Kathryn
    • Healthy DessertsThis collection of healthy desserts features everything from lightened up cookie bars and brownies to cakes, muffins and breads to no-bake energy bites. It’s the perfect way to satisfy your sweet tooth while staying on track with healthy choices! Healthy desserts are kind-of my jam. I like a dessert that gives back. One that has redeeming qualities. A sweet treat that’s going to treat me right. But of course, it also needs to be delicious so I actually satisfy those sweet cravings! The healthier dessert recipes you’ll find below are some of our go-to treats that are perfect for a healthier late-night option and many of which are great for offering kids a wholesome, but fun, treat for an after-school snack or tucked in their lunch box. Most of these recipes are whole grain and naturally sweetened, others are recipe makeovers that are lower in sugar and/or butter. A majority of them contain chocolate. 🍫❤️ And ALL are easy to make. (You can also check out my healthy muffin recipes and my entire category of sweets & desserts if you want more.) Here’s a few of our favorite healthy desserts: Healthy chocolate chip muffins Healthier no bake cookie bars No…
    • Healthy Fall BakingThese healthy fall baking favorites include everything from muffins and baked oatmeal to snacks to cookies and cakes. These fall recipes are whole grain and most are naturally sweetened for a wholesome, delicious treat at breakfast, snack, school lunch or dessert! Does anyone else get the baking bug when the cooler weather starts to roll in during autumn? I know I do! I get excited for all the apple baking projects, pumpkin baking projects and even getting ready for all the holiday baking to come! 🍎🎃 The spices, the warmth, the aroma of having something in the oven is just part of the season for me. Plus the love that comes from a homemade baked good – it just can’t be beat! ❤️ And y’all know my style is definitely a healthier version of baking. I use whole grains and most of my recipes are naturally sweetened. I try to lighten things up where possible and keep to mostly wholesome treats, maybe with a little indulgence here and there! 😉 Wondering where to start? Here are some of our healthy fall baking favorites: Chocolate chip apple cake Pumpkin baked oatmeal with chocolate chips Whole wheat pumpkin applesauce bread Easy healthy…
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Whole wheat pumpkin applesauce bread (+ video)

October 13, 2015 By Kathryn Doherty

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack!
This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack! #pumpkinrecipes #pumpkinbread #breakfast

This pumpkin applesauce bread is super light but feels so decadent, thanks to the streusel topping. It’s like dressing up a casual outfit with some killer shoes – just sends the whole thing over the top!

I have some killer shoes.

They are gathering dust in my closet.

Some of them are even stuffed under our bed, hidden and ashamed that they aren’t hitting the town anytime soon.

I have kids ages 4 and 2. I have a full-time work-at-home job and preschool pick-up at lunchtime. Between work and snacks, we color and curl up and read books and build towers and play tag. Then it’s time to clean up and get dinner ready.

I have no need for killer shoes at this point in my life. But I can’t possibly get rid of them.

This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack! #pumpkinrecipes #pumpkinbread #breakfast

They are my fun shoes, my young shoes, my I-have-to-keep-the-hope-alive-that-I-will-someday-wear-these-again shoes. 👠👠

It could happen. We could have a date night where I actually fix my hair and pick out my outfit, including shoes, instead of grabbing at something in my closet between getting the kids fed and bathed and heading out the door, hoping I look passable.

Every now and then, for a party or a girls night, I’ll wear a pair of my fun shoes. And I feel so fancy, so put together.

Sure, my shirt is probably stained with my kids’ food or markers or snot, but hey, I’m wearing my big girl shoes and nothing can stop me. 💃💃

Back to this healthy pumpkin applesauce bread though…

It’s all good things – whole wheat, naturally sweetened with honey, and no butter or oil.

OK, the streusel topping has butter and sugar, but not much, and it really makes this bread special.

Whole wheat pumpkin applesauce bread slices served on a white plate with pumpkins in the background

It’s great for breakfast, snacking or dessert. All times I’m probably wearing slippers. Sigh… those fun shoes will have a second lease on life at some point.

Right? Maybe? Eh, a girl can dream…

In the meantime, I’ll enjoy sharing some of this pumpkin bread with those little munchkins and be happy to have comfy shoes so I can keep up with them. Hope you give it a try, too.

Enjoy!

XO,

Kathryn

Check out my VIDEO for this recipe!

Also, do you have any shoes or other items of clothing you’re saving for “someday”?

 

Yield: 12 servings

Whole wheat pumpkin applesauce bread

Whole Wheat Pumpkin Applesauce Bread

A light and healthy pumpkin applesauce bread with a crunchy streusel topping!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For the bread:

  • 1 1/2 cups white whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 heaping cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup honey
  • 1 teaspoon vanilla extract

For the streusel topping:

  • 1/4 cup oats (I use old-fashioned)
  • 1/4 cup brown sugar (not packed)
  • 2 tablespoons butter, melted
  • 1 tablespoon flour (I use white whole wheat but any kind is fine)

Instructions

  1. Preheat the oven to 350. Spray a 9x5 bread pan with cooking spray.
  2. For the bread: Mix the dry ingredients (flour through salt) together in a large bowl.
  3. In a separate bowl, mix together the wet ingredients (eggs through vanilla) and combine well.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Pour into prepared bread pan and run a spoon over the top to smooth it out.
  6. Make the streusel: Mix all ingredients together in a small bowl and stir until everything is well combined.
  7. Sprinkle the streusel evenly over the top of the bread in the pan.
  8. Bake at 350 for 40-50 minutes, until a toothpick inserted in the center comes out clean.

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Nutrition Information:


Amount Per Serving: Calories: 162Total Fat: 3gSaturated Fat: 2gCarbohydrates: 31gFiber: 3gSugar: 16gProtein: 4g
Cuisine: American / Category: Breakfast & Brunch
This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack! #pumpkin #bread #baking #breakfast #healthyrecipe

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Filed Under: Breakfast & Brunch, Healthy Fall Baking, Vegetarian

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Comments

  1. Thalia @ butter and brioche says

    October 14, 2015 at 3:24 AM

    This is such a perfect recipe for fall.. I do love a good quick bread this time of year!

    Reply
    • Kathryn says

      October 14, 2015 at 9:59 AM

      Pumpkins and apples does sort of scream fall 😉 I’m all about the quick breads – love some instant gratification, particularly when it comes to food! Thanks for stopping by!

      Reply
  2. rachel @ atheltic avocado says

    October 14, 2015 at 5:11 PM

    the fact that this has a streusel on top makes me want this 1000x more! Oh my goodness, this looks amazing!

    Reply
    • Kathryn says

      October 14, 2015 at 8:50 PM

      Thanks Rachel! That streusel really does kinda take it over the top 😉

      Reply
  3. Cheyanne @ No Spoon Necessary says

    October 15, 2015 at 11:24 AM

    Hahahaha! I luv you, Kathryn.. you and your fancy big girl shoes! 😉 I have a shoe and hand bag obsession, so I can understand where you are coming from! It feels oh so nice to rock them when you can! Anyways, you must be a mind reader because I have a VAT of applesauce my MIL made for Boy in my fridge and I was thinking of using it for bread! This is PERFECT! LOVE the streusel topping, because yes to taking everything over the top! I can’t wait to try this! Pinned! Cheers, lovely!

    Reply
    • Kathryn says

      October 17, 2015 at 6:24 PM

      I’m such a bag lady, too Cheyanne! And those at least I can use all the time 🙂 Yay for an excess of applesauce – bet you’ve got lots of yummy treats coming your way with that. XXOO

      Reply
      • Dawn Meaux says

        October 10, 2016 at 10:31 AM

        What is the calorie count for the Apple sauce pumpkin bread please?

        Reply
        • Kathryn says

          October 10, 2016 at 3:01 PM

          Hi Dawn! I’m currently in the process of looking at software to be able to add nutrition information to my recipes. I plugged this one into one of the programs I’m looking at, and it shows 150 calories per slice (for 12 slices in the loaf, including the streusel topping). Hope that helps and hope you give it a try!

          Reply
  4. Celeste says

    June 15, 2016 at 4:39 PM

    This is delicious!!!! The topping is to die for. So quick and easy too!!!!

    Reply
    • Kathryn says

      June 16, 2016 at 2:23 PM

      Thanks so much Celeste! The topping really does take it to the next level!

      Reply
  5. Mardi says

    September 24, 2016 at 12:03 AM

    Do you think it will affect the bread’s texture and/or cook time if I add cranberries? If so, what are your suggestions?

    Reply
    • Kathryn says

      September 24, 2016 at 6:37 PM

      Hi Mardi! Dried cranberries might be OK here – they have enough of their own sweetness and they don’t have any liquid that would affect the bread or baking time. You could try adding 1/4 to 1/3 cup and see what you think. I wouldn’t recommend using fresh cranberries. If you’re looking for a fresh cranberry bread recipe, I’ve got this whole wheat orange cranberry bread using fresh cranberries that you could try: http://www.familyfoodonthetable.com/whole-wheat-orange-cranberry-bread/ Happy baking!

      Reply
  6. Michelle says

    October 2, 2016 at 8:56 AM

    Sorry, I meant to also say in my last post that I didn’t make the streusel topping, hence why I added in the chocolate chips!

    Reply
    • Kathryn says

      October 2, 2016 at 8:55 PM

      So glad you liked it — sounds like a delicious add-in! I’ll have to try it that way 🙂

      Reply
  7. Laura says

    October 4, 2016 at 8:00 PM

    Came across this recipe on Pinterest as I had some leftover pumpkin puree from a chili I made. This recipe is fantastic! I truly feel it is healthy – minimal fat and refined sugar, loads of fibre and nutrients, and it turned out really well (perfectly moist!). It is not sweet – and that’s what I’m going for. I did skip the streusel topping (it did sound good, though!) to minimize the sugar content and just sprinkled some oats and pumpkin spice on top for show. Thanks for sharing this recipe, my friends and coworkers really enjoyed it.

    Reply
    • Kathryn says

      October 4, 2016 at 9:00 PM

      So happy to hear you tried it and enjoyed it Laura – thanks for letting me know!!

      Reply
  8. Julie Smith says

    October 19, 2016 at 12:52 PM

    I have a child care center and we are using this recipe in comparison with regular pumpkin bread to show that things can be made healthier. Do you have nutritional facts for this , by chance?

    Reply
    • Kathryn says

      October 19, 2016 at 1:13 PM

      Hi Julie! So glad to hear you’ve tried it to share with some little ones – my kiddos love this! I plugged this recipe into a nutrition facts programs I’m looking at (because I may add nutritional info to recipes on my blog) and it shows about 150 calories and 3.4 grams of fat per slice (for 12 slices in the loaf, including the streusel topping). Hope that helps!

      Reply
  9. Sherrie says

    October 23, 2016 at 8:39 PM

    Tried this recipe, absolutely delicious. Everyone enjoyed it. Easy to make, topping is awesome

    Reply
    • Kathryn says

      October 24, 2016 at 2:37 PM

      I’m so happy to hear that Sherrie – thanks so much for sharing!!

      Reply
  10. Cassie says

    December 7, 2016 at 6:07 PM

    Is this bread freezable?

    Reply
    • Kathryn says

      December 7, 2016 at 8:56 PM

      Yes! But I would recommend you freeze it without the streusel topping.

      Reply
  11. Heather bell says

    April 3, 2017 at 4:47 PM

    Your recipe made us a little happier today https://writeitout2017.wordpress.com/2017/04/03/crazy-and-sane/

    Reply
  12. Jocelyn (Grandbaby Cakes) says

    September 12, 2017 at 6:31 PM

    This bread looks great!!

    Reply
    • Kathryn says

      September 13, 2017 at 1:28 PM

      Thanks Jocelyn! 😊

      Reply
  13. Barbara says

    September 15, 2017 at 5:54 PM

    Just made this and followed the recipe exactly ..it was perfect! I will add this recipe to my Fall Baking..thank you!

    Reply
    • Kathryn says

      September 17, 2017 at 12:32 PM

      I’m so happy to hear you enjoyed it Barbara! 😊

      Reply
  14. Wanda says

    September 17, 2017 at 9:10 PM

    Can i use a raw grated apple instead of applesauce?
    Supermarket applesauce is laden with sugar, the sugar free variety
    are available at organic market but sometimes not convenient to travel
    there.
    Love your recipes

    Reply
    • Kathryn says

      September 18, 2017 at 6:16 AM

      Hi Wanda! I always use unsweetened applesauce (the one I buy at Trader Joe’s is just apples, no other ingredients) but if you can’t find any easily, you could try it with some grated apple. I’m not sure it would be as wet. You can also sub a canola or vegetable oil or melted butter for the applesauce. Hope that helps!

      Reply
      • Wanda says

        September 19, 2017 at 2:46 AM

        Thanks for the reply Kathryn.
        In Australia we don’t have Trader Joe’s. We do have the unsweetened applesauce at the organic outlets.
        I’ll have to check a few other supermarkets closer to home to see if it’s available.
        In the past I have used coconut oil or macadamia oil to replace the applesauce…and yes i have made
        applesauce when time allows, but I’ll try raw grated apple and see the results

        Reply
        • Kathryn says

          September 19, 2017 at 9:16 AM

          I would love to hear how it turns out!

          Reply
          • Wanda says

            September 24, 2017 at 9:34 PM

            Hi Kathryn,
            The bread came out delicious, very moist and tasty.
            I grated a very large Granny Smith apple, also added a dash of macadamia oil, perfect!
            The bread was totally refined sugar free….for the streusel topping i used Sukrin Gold which is a sugar free alternative to brown sugar.
            Many rave reviews by family and friends….Yummy!
            Will be making it again

            Reply
            • Kathryn says

              September 25, 2017 at 3:19 PM

              I’m so happy to hear you loved it Wanda! Thanks so much for sharing! 😊

  15. Kristi Fisher says

    October 4, 2017 at 4:54 PM

    Can you use any other kind of flour, instead of whole wheat (Almond or Coconut)

    Reply
    • Kathryn says

      October 4, 2017 at 7:31 PM

      Hi Kristi! I know you can substitute regular all-purpose flour in a 1:1 ratio but I don’t have much experience with gluten-free/alternative flours, so I’m not sure what other adjustments might need to be made to the recipe.

      Reply
  16. Tiago S. says

    October 5, 2017 at 2:43 PM

    I love pumpkin … it’s a product that looks good on any recipe.

    Reply
    • Kathryn says

      October 5, 2017 at 3:59 PM

      Agreed, I adore pumpkin too! 😊

      Reply
  17. Sarah says

    October 9, 2017 at 2:10 PM

    I made this beautiful recipe this morning with leftover homemade pumpkin puree and applesauce – A perfect use of leftovers. My bread came out a little more wet than I would have liked, I think next time I’ll leave it in a little longer. I don’t think that is the fault of the recipe – my quick breads always turn out damp. Did anyone else notice a vague baking soda taste? I don’t know if I somehow added too much or if I should cut back slightly the next time I make this recipe. (I had to make mine in a bundt tin, too, because I don’t have loaf tins right now. It does look beautiful, though!)

    Reply
    • Kathryn says

      October 10, 2017 at 4:09 PM

      Hi Sarah! I’m so glad you tried this recipe and enjoyed it! You can definitely let it cook a little longer if it’s not done. Oven times (and even altitude) can vary a recipe baking time from one person to the next. I’ve never had a baking soda taste issue… the honey in the recipe should help neutralize it. Not sure what made that happen!

      Reply
  18. Anela says

    October 27, 2017 at 11:43 AM

    Yum! Thank you for this recipe. I made it on a whim this morning so I substituted grated pear for apple sauce and maple syrup for honey. My 1 and 3 year olds (and I) ate every crumb. The topping was so great and the moist bread was perfect. Thank you!

    Reply
    • Kathryn says

      October 27, 2017 at 5:38 PM

      Hi, I’m so happy to hear you all enjoyed it! Thanks so much for sharing! 😊

      Reply
  19. Jane says

    January 23, 2018 at 10:38 PM

    I made this today and the bread is absolutely delicious. The crumb topping however easily falls right off the bread. Do you ever have this? Or do you press it down into the batter?

    Reply
    • Kathryn says

      January 24, 2018 at 3:53 PM

      I’m so glad you enjoyed the bread Jane! Yes, the topping is pretty crumbly and mine falls off a bit, too. But it does help if you push it down into the bread a little so that it bakes in some. Hope that helps!

      Reply
      • Jane says

        January 24, 2018 at 10:23 PM

        OK, I will try that next time. So glad I recently found your blog (from a friend). I love it that your healthy recipes have ingredients that I already have in the house (or easy to find)

        Reply
        • Jane says

          January 24, 2018 at 10:24 PM

          oh and by the way, welcome back from Costa Rica. Our family lived there for a year 5 years ago. ¡Pura vida!

          Reply
          • Kathryn says

            January 25, 2018 at 5:39 PM

            I’m so happy you found me too Jane! I do try to do healthy – but easy, approachable – recipes 😊 And seeing ¡Pura vida! made my day! I so loved that country! ❤️

            Reply
  20. Ivana says

    May 30, 2018 at 3:12 PM

    Hello! I love this recipe! Do you think this can be baked in a bundt cake tin? You know, the one with a hole… 🙂

    Reply
    • Kathryn says

      May 30, 2018 at 8:57 PM

      Hi Ivana! I’m not sure – I’ve never tried it that way. It seems like you would need to increase the recipe (1.5x? 2x?) to make it fit in a larger pan. And of course, the baking time would probably need to be adjusted. Would love to hear if you try it though!

      Reply
      • Ivana says

        May 31, 2018 at 5:57 AM

        Thank you for the reply…my bundt cake tin is very small, so I think it would be ok size-wise. Maybe the baking time might be problematic, like you said…I’ll let you know how it turns out 🙂

        Reply
  21. Hollie says

    October 6, 2018 at 10:58 PM

    I made this recipe and featured it in one of my youtube videos @ Diego and Hollie Ortiz. It was the balloon Fiesta vid. We really enjoyed this recipe. I ended up making two thinner loaves of bread. Thank you!

    Reply
    • Kathryn says

      October 8, 2018 at 1:39 PM

      Cool, and I’m so glad you liked it!

      Reply
  22. Amy Hires says

    October 7, 2018 at 4:53 PM

    I came here for the bread but loved LOVED the shoe struggle! Amen! SAHM of 7 year old and 3 three old twins. My shoes are patiently waiting too!

    Reply
    • Kathryn says

      October 8, 2018 at 1:40 PM

      Oh I’m so happy I’m not alone! Haha! We will both be looking good in some stylish shoes again someday… in the meantime, those flats I wear every single day are awfully comfy 😂

      Reply
  23. Kelly says

    October 18, 2018 at 10:47 AM

    This turned out awesome! I only had half of the honey needed so I subbed in real maple syrup for the rest of what was called for—still delicious and it didn’t make it maple-y at all. Hubby was surprised it’s whole wheat and (almost) refined-sugar free!

    Reply
    • Kathryn says

      October 18, 2018 at 4:20 PM

      I’m so happy to hear you both enjoyed this bread Kelly! And thanks for the notes on the substitutions – that’s helpful to know!

      Reply
  24. Kris says

    October 24, 2018 at 11:16 AM

    Can I use fresh ground soft white wheat In this recipe?

    Reply
    • Kathryn says

      October 25, 2018 at 9:06 AM

      I would think that would work Kris! Would love to hear if you try it!

      Reply
  25. Tina Skaggs says

    November 27, 2018 at 10:06 AM

    I am diabetic and can’t have honey, but would love to try this recipe can i use splenda instead?

    Reply
    • Kathryn says

      November 28, 2018 at 11:13 AM

      Hi Tina, I don’t bake with Splenda so I’m not sure how that would work quantity wise. You would likely need to adjust the wet and dry ingredients as well. Sorry I can’t be of more help!

      Reply
  26. Dhani says

    November 6, 2019 at 4:05 PM

    I tried this recipe and it was fluffy and delicious. What is the best way to store left overs?

    Reply
    • Kathryn Doherty says

      November 7, 2019 at 12:18 PM

      I’m so happy to hear you enjoyed it! I store this at room temperature, usually just covered in plastic wrap. After 3-4 days, you can move it to the fridge and continue to store it there or freeze the remaining leftovers, if there are any. 😊 I hope that helps!

      Reply
  27. Eileen Salazar says

    November 19, 2019 at 1:10 AM

    Hi, your bread looks yummy. I can’t wait to try. However, I have regular whole wheat flour, not the white whole wheat flour. Will it make that much of a difference?

    Reply
    • Kathryn Doherty says

      November 19, 2019 at 1:30 PM

      Hi Eileen, the whole wheat flour should work fine. It’s a tad more dense so just be sure to measure correctly so the bread stays light and fluffy. Hope you enjoy it!

      Reply
  28. Polly says

    September 14, 2020 at 3:12 PM

    This looks delicious! Can I make regular and/or mini muffins with this recipe? I know they would not need to cook as long. Thanks!

    Reply
    • Kathryn Doherty says

      September 15, 2020 at 1:15 PM

      Sure, I think you could make this into regular muffins! (You could do mini muffins but maybe not with the streusel topping.) I’d suggest baking a 12-muffin cup pan at 350 for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Hope that helps and hope you enjoy them!

      Reply
  29. Toni says

    October 29, 2020 at 9:23 PM

    I’m seeing this October, 2020. I’m always looking for healthy desserts and this is great. To make it even better, I used Cassava flour instead of regular flours. This is flour from a root plant. I omit the topping and add walnuts to the bread. It’s delicious!

    Reply
    • Kathryn Doherty says

      October 30, 2020 at 8:40 AM

      I’m so happy to hear you enjoyed it! And that’s great to know about those substitutions; thanks for sharing!

      Reply
  30. Judith MacDonald says

    October 31, 2020 at 4:37 PM

    10/31/20 Unfortunately this applesauce bread did not come out well at all for me. I did make one change; I used a half of a cup of pure maple syrup as I did not have the honey needed. The bread does not seem to want to cook. I left it in one hour took it out and it still is doughy. Was it the maple syrup instead of the honey? Help; I would appreciate an answer back. I also went over recipe after; step by step at least 3 times. Thank you.

    Reply
    • Kathryn Doherty says

      November 1, 2020 at 9:05 AM

      I’m sorry this didn’t work out for you Judith; I know that’s disappointing. Using maple syrup in place of the honey shouldn’t have been a problem. I can’t imagine what went wrong that the bread was still doughy after an hour in the oven. It could possibly be a variety of factors if you did follow the recipe and measurements otherwise, such as consistency of the pumpkin puree, the elevation or humidity, the exact oven temperature. It’s hard to say, but I’ve made it lots of times without a problem and I know others have too, so I don’t think it’s the recipe as written. Sorry I can’t be of more help in pinpointing the exact issue!

      Reply

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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