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Mini Crumble Topping Pumpkin Bread

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!!

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
15 mins
Total Time
57 mins
Servings: 12
Calories: 291 kcal
Course: Breakfast , Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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:
    Cup of Yum
  1. To a medium bowl, add the flour, sugars, pumpkin pie spice, salt, and stir with a fork to combine.
  2. Drizzle in the melted butter and mix and fluff with the fork to combine until small pebbles form; set aside.
Bread:
  1. To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
  2. To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
  3. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
  4. Add the pecans and stir to combine.
  5. Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
  6. Evenly sprinkle the crumble topping over each of the pans.
  7. 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.
  8. After baking, optionally sprinkle the top of each loaf with a few pecans.
  9. 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

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

% 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.