Bread - Whole Wheat Pumpkin Coffee Cake

By BlueSchmoo

NOTE! If you can’t find this creamer, use regular cream! or Almond Creamer

Calories: 314.3
Fat: 8.4 grams
Carbohydrates: 55 grams
Fiber: 2.5 grams
Protein: 5.1 grams

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 <-(sub Greek NF Yogurt)
• 3 tablespoons Seasonal Coffee-mate Sugar Free Pumpkin Spice or Almond Creamer
• 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

Details

Adapted from nutritionfor.us

Preparation

Step 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.
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: