Whole Wheat Pumpkin Coffee Cake Bread

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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

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Yields about 10 – 11 slices. Recipe adapted from All You.

Ingredients:

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
*NOTE! If you can’t find this creamer, use regular cream! Or hold your horses since I’m doing a giveaway soon :)

Directions:

  1. 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.
  2. In another bowl, mix pumpkin, oil, applesauce, vanilla and eggs together. Add in sugars and beat until fully combined.
  3. 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.
  4. 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.
  5. 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:

Calories: 314.3
Fat: 8.4 grams
Carbohydrates: 55 grams
Fiber: 2.5 grams
Protein: 5.1 grams
Weight Watchers Points:  8

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Comments

  1. Posted by Erin Ruberry on
    Wednesday, September 19th, 2012
    Ever since seeing this on Instagram last night, I was waiting for the recipe. I have a go-to vegan pumpkin bread that uses applesauce but this topping takes it to a new level.
  2. Posted by Kelsey Hunter on
    Wednesday, September 19th, 2012
    Oh man, does this sound amazing!! Cake for breakfast is probably my favorite thing ever... and pumpkin cake / bread is even better!
  3. Posted by Christy Milford on
    Wednesday, September 19th, 2012
    This looks like just the thing to make for Thanksgiving. It'll be a nice change from the same old pumpkin bread recipe we've been using for years!
  4. Posted by kjpugs on
    Wednesday, September 19th, 2012
    WHERE DID YOU FIND THE CREAMER? My stores say they won't have it til mid October. Cry cry cry. Want NOW. Also... want this now too!!!
  5. Posted by Elaine on
    Wednesday, September 19th, 2012
    Bless you for sharing a recipe that is both skinny and uses pumpkin! Since fall is right around the corner, I've found myself craving pumpkin like it's my job. However, I also find myself craving the most caloric forms of pumpkin (Pumpkin Biscoff Cookies anyone?). This will be the next pumpkin recipe I try, for sure!
    • Posted by realistic nutritionist on
      Wednesday, September 19th, 2012
      I have yet to use biscoff!! What a great idea! :)
  6. Posted by Honeybird on
    Wednesday, September 19th, 2012
    It looks and sounds yummy! Why don't we have any pumpkinpuree in our country?! It's so unfair... I know you can make it yourself, but pumpkins are expensive and it's time-consuming.... :(
    • Posted by realistic nutritionist on
      Wednesday, September 19th, 2012
      Oh no!! You don't have puree? I'm sorry! I wish I could share some with you!
  7. Posted by Rachel Cooks on
    Wednesday, September 19th, 2012
    This looks SO moist and delicious! YUM! I love all the pumpkin flavors you packed in. Must try!
    • Posted by realistic nutritionist on
      Wednesday, September 19th, 2012
      Thanks Rachel! You will love it.
  8. Posted by The Beeroness on
    Wednesday, September 19th, 2012
    Loooove. I'm so craving pumpkin goodness, I'm on a mission to find some pie pumpkins this weekend.
  9. Wednesday, September 19th, 2012
    I adore this. My first pumpkin recipe is coming on Friday. This looks so fluffy!
    • Posted by realistic nutritionist on
      Wednesday, September 19th, 2012
      YAY! Can't wait to see what you cooked up Cassie!
  10. Posted by Abby Himes on
    Wednesday, September 19th, 2012
    Yes! I'm so ready for fall and all things pumpkin. This looks amazing, I love the crumb topping.
  11. Wednesday, September 19th, 2012
    Love this! I am in love with pumpkin flavors right now, so yummy. I probably wouldn't use the creamer though because something tells me it's not all-natural...
    • Posted by realistic nutritionist on
      Wednesday, September 19th, 2012
      You can totally swap regular cream or milk for that :)
  12. Posted by WSIEFBT on
    Wednesday, September 19th, 2012
    it looks so moisture, must taste amazing. I bought a pumpkin today :)
    • Posted by realistic nutritionist on
      Wednesday, September 19th, 2012
      Yaya!! You have to make it then!
  13. Posted by Julie @ Table for Two on
    Wednesday, September 19th, 2012
    it looks so moist and flavorful! eff the haters!! i love this and want the whole loaf in my mouth with no regrets!
  14. Posted by Anita at Hungry Couple on
    Wednesday, September 19th, 2012
    I haven't started my pumpkin bread making yet but you've convinced me that I need to ASAP. :)
  15. Posted by Stephanie @ Eat. Drink. Love. on
    Wednesday, September 19th, 2012
    It looks so perfectly moist and wonderful!!! Cake disguised as bread sounds pretty good to me!

  16. Posted by christina on
    Thursday, September 20th, 2012
    Wow, this looks dense, delicious, and moist!
  17. Posted by PB and Peppers on
    Thursday, September 20th, 2012
    Yum!! Your pumpkin coffee cake looks amazing!!! I could eat this in one sitting!!!
  18. Posted by Savory Simple on
    Thursday, September 20th, 2012
    Total deliciousness!
  19. Posted by Tutti Dolci on
    Friday, September 21st, 2012
    I don't care if you call it a cake or a bread - it's pumpkin and I need this in my life!