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 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.
Good Cook 04026 4026 Loaf Pan, 9 x 5 Inch New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
