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Close up of two slices of a healthy pumpkin applesauce bread with streusel on top served on a small white plate with mini pumpkins and a colorful kitchen towel in the background.
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4.44 from 134 votes

Healthy Pumpkin Applesauce Bread

This whole wheat, naturally sweetened pumpkin applesauce bread has a crunchy streusel crust and is perfect for a fun fall breakfast or snack!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yield: 12 servings

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.

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.
Leftovers: Leftover pumpkin 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.

Video

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 234mg | Fiber: 3g | Sugar: 17g
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