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Easy Mini Pumpkin Bread Loaves with Cinnamon Streusel

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These easy mini pumpkin bread loaves with cinnamon streusel are made in one bowl with no stand mixer required. The streusel topping gets buttery and crisp while the bread stays soft and moist, making it the perfect fall treat for gifting or enjoying at home.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 ½ teaspoons cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini loaf pans with butter or non-stick spray and dust lightly with flour.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1½ teaspoons cinnamon, and a pinch of salt. Add cold cubed butter and use a pastry cutter or fingertips to work it in until mixture resembles coarse sand with pea-sized clumps. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon until no lumps remain.
  4. Mix wet ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 2 room-temperature eggs, ½ cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
  5. Combine wet and dry: Pour wet mixture into dry ingredients. Stir with a wooden spoon or rubber spatula until just combined (about 10-12 strokes). Do not overmix; a few streaks of flour are fine.
  6. Fill pans: Divide batter evenly among prepared mini loaf pans, filling each about ⅔ to ¾ full.
  7. Add streusel: Sprinkle cold streusel generously over each loaf. Press down very gently so it sticks to the batter.
  8. Bake: Place pans on a baking sheet and bake for 22-28 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Streusel should be golden brown and edges should pull away from pans.
  9. Cool: Let loaves cool in pans for 10 minutes. Run a butter knife around edges, turn out onto a cooling rack, and cool completely (about 30 more minutes) before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature eggs to prevent curdling. Check pumpkin puree for excess water and blot if needed. Use cold butter for streusel to ensure crumbly texture. Rotate pan halfway through baking for even browning. Let loaves cool completely before slicing to prevent crumbling. Store in airtight container at room temperature for up to 4 days. Freeze wrapped tightly for up to 3 months.

Nutrition

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

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