SURPRISE!! Today’s recipe d’jour has absolutely nothing to do with a crock pot! Are you shocked? In utter disbelief? Need a moment to make sure you read that right? I’ll repeat it, don’t worry. Today’s whole wheat pumpkin coffee cake bread has never and will never touch, look at it or hang out with the crock-pot.
The crock-pot and I are not fighting nor did we break up, we just…realized we need to slow it down. We’re moving way too fast and the only appliances are starting to get REALLY jealous. I hear them plotting my demise when I’m in the kitchen. So, to reassure them they haven’t been replaced (YET) I made this hunka-hunka-burnin’ love loaf of moist and decadent pumpkin bread the old fashioned way, in the oven.
This is no ordinary bread, as you can see with your very own eyes (and deduct from the title). This bread isn’t really bread at all, if you want to talk rhetoric here. It’s actually a CAKE that is disguised in a bread’s body. But if you walk like a cake and talk like a cake, you’re pretty much a cake, right?
For the sake of arugment, we’ll just say the cake is dressed up in a bread Halloween costume. Whatever you call it, this loaf is PURE GOLD. It’s so thick you practically have to eat it with a fork. It’s loaded with pumpkin flavor and spice with just the right amount of buttery and sugary topping. Each bite literally melts in your mouth it’s that moist. The reason for the amazing texture lies in the same ingredient that makes this bread low-fat. Can you guess? I’ll give you a hint. It rhymes with schmapplesauce.
You guessed it! Applesauce! The applesauce works as a fattening agent so you don’t need a ton of butter or oil. Awesome, right? Skinny and more moist than the regular version? Where do I sign?
Since this cake is hidden in the body of a bread, you can eat it for breakfast without any judgement stares from your colleagues, husband or puppy. In fact, you can have two pieces with your coffee and no one will blink an eye! I’ve found the loophole to eating cake for breakfast! (Or just eating it without the disapproving glances of others).
Oh, and don’t worry. I have a crock-pot recipe for you tomorrow. Me and my lovahhh are back in business.
Low-fat Pumpkin Coffee Cake Bread
Yields about 10 – 11 slices. Recipe adapted from All You.
For the bread:
- 1/3 cup all-purpose flour
- 1 2/3 cup whole wheat flour
- 1 cup brown sugar
- 2 1/2 tablespoons white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 3 tablespoons pumpkin pie spice
- 2 tablespoons canola oil
- 3 tablespoons NEW Seasonal Coffee-mate Sugar Free Pumpkin Spice
- 7 ounces (3/4 cup + 1 tablespoon) unsweetened applesauce
- 15 ounces of pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 eggs
For the topping:
- 2/3 cup flour
- 1/3 cup brown sugar
- 3 1/2 tablespoons butter, cut up
- 1 tablespoon pumpkin pie spice
- Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside. Mix flours, baking powder, baking soda , pumpkin pie spice and salt together in a large mixing bowl. Set aside.
- In another bowl, mix pumpkin, oil, applesauce, vanilla and eggs together. Add in sugars and beat until fully combined.
- Make a well in the dry mixture and carefully pour the wet mixture into the middle. Stir well until the batter is fully mixed. Pour batter into the prepare bread pan.
- Prepare topping by mixing the flour, brown sugar and pumpkin pie spice together. Using a pastry blender (or knife) cut in the butter until the mixture resembles coarse sand. Sprinkle the topping over the bread.
- Bake bread for about 45 minutes, or until a toothpick inserted in the middle comes out dry. Serve warm and enjoy!
Nutritional information per slice:
Fat: 8.4 grams
Carbohydrates: 55 grams
Fiber: 2.5 grams
Protein: 5.1 grams
Weight Watchers Points: 8