There is plenty of love to share with a batch of mini Pumpkin Streusel Bread. These single serving pumpkin breads topped with cinnamon streusel are perfect to share with family and friends.
As the weather turns cooler in the fall, my baking goes into overdrive. Sugary shortbread, a big as Texas Sheet cake, chocolate puff pastry rolls and my Great Aunt Rose’s Sour Cream Pound Cake are just a few tasty treats baking my oven. With pumpkins popping up everywhere, my thoughts turn to baking a batch of my Pumpkin Streusel Bread in a cute mini loaf version.
the ingredients for mini pumpkin streusel bread
- all purpose flour
- baking soda
- baking powder
- kosher salt
- cinnamon
- ground cloves
- allspice
- granulated sugar
- eggs
- canned pumpkin
- canola oil
- salted butter
- light brown sugar
It seems that baking from scratch is now more popular than ever. Filling the kitchen with the aromas of homemade baked goods is intoxicating. Sometimes the baking gets the better of me, and I gift the sweet and sugary love to others.
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I’m a giver when it comes to baked goods. It may be a gift of a Orange Glazed Poppy Seed Muffins for my friend when our dogs get together for a romp in the yard. Other times my husband delivers Almond Butter Chocolate Chip Cookies to his favorite barbers. Every few months I ship a box loaded Granola Cookies to my son and his college cycling team.
chef cooking tips for making pumpkin streusel bread from scratch
- For success when taking the streusel pumpkin bread out of the pans, thoroughly grease them and line the bottom with parchment paper.
- I love baking in these mini loaf pans and they are perfect for this recipe.
- The batter can also be portioned into muffin pans if you like individual servings.
- Mix the dry ingredients and wet ingredients separately before combining. When they are mixed together, they will be better incorporated.
- My tried and true method for checking if the pumpkin streusel bread is completely baked is with a digital thermometer. There is no guessing if the center is baked through. An internal temperature should be 200 degrees F is ideal
- Don’t be in a rush to unmold the breads. Wait about 15 minutes then run a knife around the edges. The baked treat will easily pop out of the pan.
- Like many baked goods, the pumpkin streusel bread freezes beautifully. Cool the loaves completely on a metal cooling rack. Then wrap tightly in plastic wrap. Store in large resealable bags in the freezer for up to 3 months.
If you make a batch of Pumpkin Streusel Bread Mini Loaves, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
my cooking videos – blueberry bread pudding pancakes
Print
Mini Pumpkin Streusel Bread
- Total Time: 45 minutes
- Yield: 5 mini loaves 1x
Description
Delicious mini pumpkin loaves are topped with a cinnamon streusel to make them extra special for sharing with family and friends.
Ingredients
- For the mini loaves ~
- 3 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 2 3/4 cups granulated sugar
- 4 large eggs, beaten
- 2 cups canned pumpkin
- 1 cup canola oil
- For the cinnamon streusel topping ~
- 4 tablespoons butter, melted
- 1/4 cup light brown sugar
- 3/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Parchment paper
Instructions
- Preheat oven to 350 degrees F. Grease 5 (5-inch by 3-inch) mini loaf pans and line the bottom with parchment paper.Set aside.
- In a large bowl, whisk together the dry ingredients for the loaves including the 3 1/4 cups all purpose flour, baking soda, baking powder, kosher salt, 2 teaspoons of ground cinnamon, ground cloves, allspice, and ground nutmeg. Set aside.
- In a medium sized bowl, combine the sugar, eggs, pumpkin, and oil.
- Add the pumpkin mixture to the flour mixture and stir to combine.
- Divide the batter evenly between the prepared loaf pans.
- In a small bowl, combine the streusel ingredients including the melted butter, light brown sugar, 3/4 cup all purpose flour, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon of salt.
- Evenly sprinkle the streusel topping over each of the loaf pans filled with the batter. Press down lightly.
- Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.
- Remove from oven. Let cool for 15 minutes in the pans.
- Gently run a thin knife around the edges of the pans and then unmold. Cool on a cooling rack.
- When loaves are completely cool, wrap tightly in plastic wrap and store in large resealable bags. Store at room temperature for up to 3 days or store in the freezer for up to 3 months.
Notes
- For success when taking the streusel pumpkin bread out of the pans, thoroughly grease them and line the bottom with parchment paper.
- I love baking in these mini loaf pans and they are perfect for this recipe.
- The batter can also be portioned into muffin pans if you like individual servings.
- Mix the dry ingredients and wet ingredients separately before combining. When they are mixed together, they will be better incorporated.
- My tried and true method for checking if the pumpkin streusel bread is completely baked is with a digital thermometer. There is no guessing if the center is baked through. The internal temperature should be 200 degrees F for perfectly baked bread.
- Don’t be in a rush to unmold the breads. Wait about 15 minutes then run a knife around the edges. The baked treat will easily pop out of the pan.
- Like many baked goods, the pumpkin streusel bread freezes beautifully. Cool the loaves completely on a metal cooling rack. Then wrap tightly in plastic wrap. Store in large resealable bags in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/3 of loaf
- Calories: 360
- Sugar: 14 g
- Sodium: 419 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 58 mg
Keywords: pumpkin loaf, pumpkin quick bread, pumpkin bread recipe, pumpkin recipes
I think you have too much granulated sugar in this recipe. 2 3/4 cups is a lot! I just made a batch with 1 cup less.. will let you know how it turns out. Otherwise looks yummy!
That is the correct amount of sugar. Thanks for your comment.
There’s no applesauce listed in the ingredients yet you say to add it in the instructions
Thanks for catching the mistake Kim. There is no applesauce in the recipe. Happy baking!
Thanks Amy! I’ve made it many times now and they are perfect. In use a mini loaf pan for 25 minutes and it makes around 20. Great recipe
★★★★★
That’s fantastic Kim! I am so glad you enjoy my recipe. It is perfect for this time of year.
Hi,
I split the recipe in half and used 1 loaf pan. The entire center did not cook all the way through. I kept it in the over. for about 40 min on the temperature that you recommended.
★★
The baking time for the recipe is based on using mini loaf pans that are much smaller than a full size loaf pan. Therefore the baking time is less for the smaller pans. Quick bread recipes such as this made in a full size loaf pan require a baking time of anywhere between 50 and 65 minutes.