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cooling quick breads.

Mini Pumpkin Bread with Streusel Topping


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3.5 from 2 reviews

  • Author: Amy Casey
  • Total Time: 45 minutes
  • Yield: 5 mini loaves 1x

Description

Delicious mini pumpkin bread with streusel topping  are a classic fall quick bread.


Ingredients

Units Scale

Instructions

  1. 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.
  2. 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.
  3. In a medium sized bowl, combine the sugar, eggs, pumpkin, and oil.
  4. Add the pumpkin mixture to the flour mixture and stir to combine.
  5. Divide the batter evenly between the prepared loaf pans.
  6. 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.
  7. Evenly sprinkle the streusel topping over each of the loaf pans filled with the batter. Press down lightly.
  8. Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.
  9. Remove from oven. Let cool for 15 minutes in the pans.
  10. Gently run a thin knife around the edges of the pans and then unmold. Cool on a cooling rack.
  11. 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