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Perfect Mini Pumpkin Bread Loaves with Easy Cinnamon Streusel

mini pumpkin bread loaves with cinnamon streusel - featured image
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These moist, tender mini pumpkin bread loaves are topped with a crunchy cinnamon streusel and are perfect for fall gatherings. They’re quick to make, use simple ingredients, and are a crowd-pleaser even for pumpkin skeptics.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for streusel)
  • ½ cup (100g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (55g) unsalted butter, cold and cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 6-cavity mini loaf pan with non-stick spray or line each cavity with parchment paper strips.
  2. Make the streusel: In a small bowl, whisk together ½ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add cold butter cubes and use a pastry blender or fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized clumps. Refrigerate while making the batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together 1 cup sugar, ½ cup vegetable oil, 2 eggs, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 15-20 strokes). Do not overmix.
  6. Fill the loaf cavities: Divide the batter evenly among the 6 mini loaf cavities, filling each about ¾ full.
  7. Add streusel: Remove streusel from the refrigerator. Sprinkle generously over each loaf, pressing gently into the batter.
  8. Bake for 22 to 28 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 10 minutes, then use parchment strips to lift loaves out and transfer to a cooling rack to cool completely.
  10. Serve at room temperature or warm slightly before serving.

Notes

For best results, use cold butter for the streusel and refrigerate it before adding to the batter. Rotate the pan halfway through baking for even browning. Cool completely before wrapping to keep streusel crunchy. These loaves taste even better the next day.

Nutrition

Keywords: mini pumpkin bread, pumpkin loaf, cinnamon streusel, fall baking, pumpkin dessert, easy pumpkin bread

Find it online: https://ovenmila.com/perfect-mini-pumpkin-bread-loaves-with-easy-cinnamon-streusel/