Mini Crumble Topping Pumpkin Bread
User Reviews
4.6
27 reviews
Excellent
Mini Crumble Topping Pumpkin Bread
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Super soft, tender, moist pumpkin bread with a pecan crumble topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and perfect for entertaining or gift-giving!!
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Ingredients
Crumble Topping
- ⅓ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 1 to 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt or to taste
- 3 tablespoons unsalted butter melted
Bread
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt or to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ¾ cup pumpkin puree not pumpkin pie filling
- ⅓ cup vegetable oil canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
- ¼ cup milk regular, soy, almond, etc.
- 2 tablespoons mild or medium molasses
- 2 teaspoons vanilla extract
- ½ cup Fisher Pecan Halves lightly chopped (or Fisher Pecan Halves and Pieces may be used), plus more for sprinkling on top of the bread after baking
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Instructions
- Preheat oven to 400F. Spray three 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
Crumble Topping:
- To a medium bowl, add the flour, sugars, pumpkin pie spice, salt, and stir with a fork to combine.
- Drizzle in the melted butter and mix and fluff with the fork to combine until small pebbles form; set aside.
Bread:
- To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
- To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
- Add the pecans and stir to combine.
- Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
- Evenly sprinkle the crumble topping over each of the pans.
- Bake for about 30 to 34 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Because all mini pans, ovens, and climates vary, baking times may vary.
- After baking, optionally sprinkle the top of each loaf with a few pecans.
- Allow the bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
Notes
- To make one large loaf: If you want to make this recipe as a full-size 9x5-inch loaf, it'll likely need about 50-55 minutes to bake.
- To make muffins: Muffins will require about 18-24 minutes.
- Bake time: As with any type of baking, watch your baked goods and not the clock when it comes to determining if they're done or not.
- Storage: Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.
- Adapted from Cinnamon Sugar Pumpkin Bread and Mini Chocolate Chip Pumpkin Bread.
Nutrition Information
Show Details
Serving
1
Calories
291kcal
(15%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Cholesterol
8mg
(3%)
Sodium
188mg
(8%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 291kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 8mg | 3% |
| Sodium | 188mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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