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. Maybe, someday...
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.)
OK, let's get baking.
I've got a few notes and tips coming up below on how to make pumpkin applesauce bread. Just tryin' to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Flour: White wheat flour is lighter in texture and flavor than whole wheat. However, you can substitute whole wheat flour or all-purpose flour or use a mix of flours if you prefer.
- Pumpkin pie spice: If you don't have any, you can use this combination of spices instead: 1 ½ teaspoons cinnamon plus 1 teaspoon ground ginger, ½ teaspoon nutmeg and ⅛ teaspoon cloves.
- Pumpkin puree: Make sure you are using pure pumpkin, NOT pumpkin pie filling.
- Applesauce: This is what helps lighten up the bread. If you'd rather, you can swap in some or all canola oil for the applesauce.
- Honey: You could probably substitute maple syrup or agave syrup for the honey as a sweetener if you prefer, but I haven't tested it that way.
One more thing, what to do with any leftovers.
Leftover pumpkin applesauce bread can be stored at room temperature for up to 4-5 days. I wrap mine in plastic wrap and leave it on the counter.
You can also put it in the refrigerator if you want to keep it for a few extra days.
And feel free to enjoy it no matter the time of day!
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? 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
Healthy Pumpkin Applesauce Bread
Ingredients
For the bread:
- 1 ½ cups white whole wheat flour, see notes
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 heaping cup pumpkin puree
- ½ cup unsweetened applesauce
- ½ cup honey
- 1 teaspoon vanilla extract
For the streusel topping:
- ¼ cup oats, I use old-fashioned
- ¼ cup brown sugar, not packed
- 2 tablespoons butter, melted
- 1 tablespoon flour
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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Thalia @ butter and brioche says
This is such a perfect recipe for fall.. I do love a good quick bread this time of year!
Kathryn says
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!
rachel @ atheltic avocado says
the fact that this has a streusel on top makes me want this 1000x more! Oh my goodness, this looks amazing!
Kathryn says
Thanks Rachel! That streusel really does kinda take it over the top 😉
Cheyanne @ No Spoon Necessary says
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!
Kathryn says
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
Dawn Meaux says
What is the calorie count for the Apple sauce pumpkin bread please?
Kathryn says
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!
Celeste says
This is delicious!!!! The topping is to die for. So quick and easy too!!!!
Kathryn says
Thanks so much Celeste! The topping really does take it to the next level!
Mardi says
Do you think it will affect the bread's texture and/or cook time if I add cranberries? If so, what are your suggestions?
Kathryn says
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: https://www.familyfoodonthetable.com/whole-wheat-orange-cranberry-bread/ Happy baking!
Michelle says
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!
Kathryn says
So glad you liked it -- sounds like a delicious add-in! I'll have to try it that way 🙂
Laura says
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.
Kathryn says
So happy to hear you tried it and enjoyed it Laura - thanks for letting me know!!
Julie Smith says
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?
Kathryn says
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!
Sherrie says
Tried this recipe, absolutely delicious. Everyone enjoyed it. Easy to make, topping is awesome
Kathryn says
I'm so happy to hear that Sherrie - thanks so much for sharing!!
Cassie says
Is this bread freezable?
Kathryn says
Yes! But I would recommend you freeze it without the streusel topping.
Heather bell says
Your recipe made us a little happier today https://writeitout2017.wordpress.com/2017/04/03/crazy-and-sane/
Jocelyn (Grandbaby Cakes) says
This bread looks great!!
Kathryn says
Thanks Jocelyn! 😊
Barbara says
Just made this and followed the recipe exactly ..it was perfect! I will add this recipe to my Fall Baking..thank you!
Kathryn says
I'm so happy to hear you enjoyed it Barbara! 😊
Kristen says
Great recipe!! Had absolutely no issue with the baking, the loaf turned out beautifully. I think I may be in the minority in thinking that it could use just a little more sweetness (not too much!) So I think next time I may use old fashioned applesauce instead of unsweetened, or throw in some raisins. Overall would absolutely make again!
Kathryn Doherty says
I'm so glad you loved this pumpkin bread Kristen! Thank you for sharing! And definitely turn up the sweetness a bit to suit your tastes! : )
Wanda says
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
Kathryn says
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!
Wanda says
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
Kathryn says
I would love to hear how it turns out!
Wanda says
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
Kathryn says
I'm so happy to hear you loved it Wanda! Thanks so much for sharing! 😊
Kristi Fisher says
Can you use any other kind of flour, instead of whole wheat (Almond or Coconut)
Kathryn says
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.
Tiago S. says
I love pumpkin ... it's a product that looks good on any recipe.
Kathryn says
Agreed, I adore pumpkin too! 😊
Sarah says
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!)
Kathryn says
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!
Anela says
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!
Kathryn says
Hi, I'm so happy to hear you all enjoyed it! Thanks so much for sharing! 😊
Jane says
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?
Kathryn says
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!
Jane says
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)
Jane says
oh and by the way, welcome back from Costa Rica. Our family lived there for a year 5 years ago. ¡Pura vida!
Kathryn says
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! ❤️
Ivana says
Hello! I love this recipe! Do you think this can be baked in a bundt cake tin? You know, the one with a hole... 🙂
Kathryn says
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!
Ivana says
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 🙂
Hollie says
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!
Kathryn says
Cool, and I'm so glad you liked it!
Amy Hires says
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!
Kathryn says
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 😂
Kelly says
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!
Kathryn says
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!
Kris says
Can I use fresh ground soft white wheat In this recipe?
Kathryn says
I would think that would work Kris! Would love to hear if you try it!
Tina Skaggs says
I am diabetic and can't have honey, but would love to try this recipe can i use splenda instead?
Kathryn says
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!