The Pioneer Woman Tasty Kitchen
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Whole Wheat Pumpkin Coffee Cake Bread

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Level: Easy

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Description

Healthier version of coffee cake turned into a bread!

Ingredients

  • ⅓ cups All-purpose Flour
  • 1-⅔ cup Whole Wheat Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 3 Tablespoons Pumpkin Pie Spice
  • 1 pinch Salt
  • 15 ounces, weight Pumpkin Puree
  • 2 Tablespoons Canola Oil
  • 7 ounces, weight Unsweetened Applesauce
  • 3 Tablespoons Pumpkin Spice Creamer
  • 1 teaspoon Vanilla Extract
  • 2 whole Eggs
  • 1 cup Brown Sugar
  • 2-½ Tablespoons White Sugar
  • FOR THE TOPPING:
  • ⅔ cups Flour
  • ⅓ cups Brown Sugar
  • 1 Tablespoon Pumpkin Pie Spice
  • 3-½ Tablespoons Butter, Cut Up

Preparation

Preheat oven to 350ºF. 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, creamer, 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 prepared 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!

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