Description
Delicious mini pumpkin bread with streusel topping are a classic fall quick bread.
Ingredients
Units
Scale
- 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 35 to 40 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