There is plenty of love to share with a batch of Pumpkin Streusel Bread Mini Loaves. These mini pumpkin bread loaves topped with cinnamon streusel are perfect to share with family and friends.
The holiday season is the time of year that typically personifies the good in people. Everyone seems to be just a bit friendlier. Helping family, friends and even strangers around Thanksgiving, Christmas and the New Year is commonplace. A gift of an extra special baked good like my Pumpkin Streusel Mini Loaves will make anyone’s day brighter.
People show their generosity in many ways. Some like to donate food to a local food pantry. Others volunteer their time and voices to sing Christmas carols at hospitals or assisted living facilities. Still others give new or gently used coats to a clothing drive. My form of giving is done all year long. I tap into my love of cooking and bake many sweet treats for family, friends and acquaintances.
It seems that baking from scratch is not a popular pastime anymore. Mixes for cakes, cookies and muffins that only require water and maybe an egg or two fill whole aisles of the grocery store. Tables and shelves in the bakery section are overflowing with brightly frosted cupcakes, chocolatey brownies and sugary sprinkle coated donuts.
Share the gift of baking with friends and family
I like to show the many people in my life that I care and appreciate them by gifting them some of my homemade 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. I frequent the grocery store about 5 times a week when I shop for my personal chef clients. My favorite checkout woman receives blueberry muffins to enjoy on her coffee break.
One of my tried and true recipes for gifting around the Thanksgiving holiday is Pumpkin Bread Streusel Mini Loaves. The batch makes 5 mini loaves with 2 to 3 servings each. Spiced with a generous amount of cinnamon as well as ground cloves, allspice and nutmeg, the moist bread is the perfect accompaniment to a cup of coffee or tea. The buttery streusel topping makes the treat extra special.
Like many baked goods, they freeze beautifully. Cool the loaves completely then wrap tightly in plastic wrap. Store in large resealable bags in the freezer for up to 3 months. Bake a batch or two so there will always be a few loaves in the freezer to gift to the special people in your life.
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Delicious mini pumpkin loaves are topped with a cinnamon streusel to make them extra special for sharing with family and friends.
- 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
- 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.
How to freeze pumpkin loaves ~ Cool the loaves completely then wrap tightly in plastic wrap. Store in large resealable bags in the freezer for up to 3 months.
- Category: Dessert
- Method: Oven
- Cuisine: American
- 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 mini loaves, pumpkin bread recipe