- 2 cups white whole wheat flour
- 1 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup maple syrup
- 3/4 cup sugar + 1/4 cup for streusel
- 1 cup applesauce (I love using this pumpkin spice applesauce)
- 1/2 cup melted coconut oil
- 1 cup greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- zest of 1 large orange
- 2/3 cup water
- 1 can puréed pumpkin
- cooking spray
- 3/4 cups chopped toasted walnuts
- 1 tablespoon cinnamon
for the caramel glaze (optional)
- 6 tablespoons butter, chopped
- 3/4 cup light brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 1/2 cups confectioner’s sugar
- Preheat oven to 350°. In a large bowl, combine both flours, baking powder, baking soda, salt, & pumpkin pie spice. Set aside.
- Make the streusel filling by combining walnuts, 1/4 cup sugar and cinnamon. Set aside.
- In the bowl of a standing mixer, combine maple syrup, 3/4 cup sugar, applesauce, coconut oil, yogurt, eggs, vanilla, and orange zest. Beat on medium-high until well combined. Add pumpkin and water, and beat until combined. Add flour mixture, and beat on lowest setting just until combined.
- Spray bundt pan or 2 loaf pans with cooking spray. If using a bundt pan, sprinkle half of streusel filling onto bottom of pan since this side will be flipped up (if using 2 loaf pans, add the streusel filling to the top of the batter after it’s in the pan, since that will be the “top" of the bread.)
- Spoon half of the batter into the pan. Add remaining streusel filling, then top with remaining batter. Use a knife to swirl it all together a bit.
- Bake at 350 for 60 - 75 minutes, until a wooden pick inserted into center of bread comes out clean and sides of the bread start to pull away a bit. Cool for 15 minutes in the pan, then turn out and cool completely on a wire rack.
- To make the caramel glaze:
In a medium saucepan, combine the butter, brown sugar, cream and salt, and bring to a boil, stirring continuously. Boil for 1 - 1 1/2 minutes, until the caramel is thickened slightly and light in color.
- Remove from heat and allow to cool for a minute, then whisk in the confectioner’s sugar, a little at a time. Use only as much confectioner’s sugar as you need to achieve a thick but easy-to-pour consistency. Slowly pour the glaze over the cooled cake, allowing it to drip down both sides. Once it’s set, slice and serve.
*a few notes:
- If you choose to make two loaves, freeze the extra loaf tightly wrapped in plastic wrap in a freezer bag for up to a month.
- For a perfect glaze, transfer to a liquid measuring cup with a spout, then pour liberal amounts onto the center of the cake so that it will drip down the sides. Since this glaze sets very quickly, only apply one layer of glaze for a perfectly smooth and shiny finish.