This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack!
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.
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.
(Another fall favorite you might want to check out is these apple cider muffins! Or my healthy pumpkin bread that is so light and springy.)
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
P.S. Check out my VIDEO for this recipe!
Also, do you have any shoes or other items of clothing you’re saving for “someday”?
Whole wheat pumpkin applesauce bread
A light and healthy pumpkin applesauce bread with a crunchy streusel topping!
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
- Preheat the oven to 350. Spray a 9x5 bread pan with cooking spray.
- For the bread: Mix the dry ingredients (flour through salt) together in a large bowl.
- In a separate bowl, mix together the wet ingredients (eggs through vanilla) and combine well.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour into prepared bread pan and run a spoon over the top to smooth it out.
- Make the streusel: Mix all ingredients together in a small bowl and stir until everything is well combined.
- Sprinkle the streusel evenly over the top of the bread in the pan.
- 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
Dhani says
I tried this recipe and it was fluffy and delicious. What is the best way to store left overs?
Kathryn Doherty says
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!
Eileen Salazar says
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?
Kathryn Doherty says
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!
Polly says
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!
Kathryn Doherty says
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!
Toni says
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!
Kathryn Doherty says
I’m so happy to hear you enjoyed it! And that’s great to know about those substitutions; thanks for sharing!
Lisa says
How much cassava flour did you use?
Judith MacDonald says
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.
Kathryn Doherty says
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!
Catherine says
I weigh my ingredients, have you ever considered showing both measurements?
Kathryn Doherty says
No, as I don’t weigh ingredients myself. I bet there’s a conversion chart out there somewhere though that could be helpful.
Kris D. says
Would it work if I added a cup of mini cinnamon chips to the batter ?
Kathryn Doherty says
That sounds delicious and yes, I think it would work just fine! Would love to hear if you try it!