Pumpkin Nut Bread with Crumble Topping 🎃🍂 is super soft, tender, and moist with a pecan crumble topping. The mini loaves are EASY, brimming with fall flavors, and perfect for entertaining or gift giving!
Easy Mini Pumpkin Nut Bread Recipe
- These mini pumpkin pecan bread loaves with crumble topping is fast, easy, you don’t need a mixer, and tastes more like cake than bread. I’ll never complain about eating cake, err bread, for breakfast.
- The bread is so soft, tender, ridiculously moist without being dense or heavy, and topped with a delectable crumble topping that I want to pick off and devour piece by piece from every loaf.
- In past years I’ve made this Cinnamon Sugar Pumpkin Bread and Mini Pumpkin Chocolate Chip Bread, and those recipes have become some of my hottest fall recipes on my blog, Pinterest, and on Facebook. This video showing you just how I make the bread has been watched 11 million times and counting.
- For this recipe, I added Fisher Pecan Halves to the bread and to the crumble topping. Last year I made this Pumpkin Crumb Coffee Cake in partnership with Fisher Nuts using their pecans and it’s one of my favorite fall coffee cakes.
- Fisher recipe nuts are a wonderful way to add flavor and texture to any dish without adding preservatives or salt. When baking and cooking with nuts this holiday season, you want to make sure to use the freshest and best possible nuts available. All Fisher recipe nuts are non-GMO Project Verified. Look for their stand-up resealable bag and enjoy the taste of these high-quality walnuts, pecans, and almonds.
- I’ve been working with Fisher Nuts for years. Check out this Sweet Potato Casserole with Butter Pecan Topping and these Sea Salt Browned Butter Chocolate Chip Pecan Cookies that I’ve made using their pecans.
- The great thing about this recipe is that you can use it to make mini loaves, one large loaf, or muffins! These mini pumpkin loaves are perfect for gift giving or as something to set out during your holiday parties.
Ingredients in Pumpkin Pecan Bread
- Flour, white sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt: These dry ingredients give the bread structure, sweetness, rise, and cozy fall flavor. Add extra pumpkin pie spice if you love a bolder pumpkin flavor.
- Pumpkin puree and oil: Use pure pumpkin puree, not pumpkin pie filling, or the bread will be too sweet and overly spiced. Canola or vegetable oil keeps the bread soft and moist.
- Fisher Pecan Halves: Pecans add crunch and nutty flavor. Fisher Pecan Halves and Pieces may also be used, and you can add extra pecans to the batter if you love them.
- Butter: The only butter in this recipe is used in the crumble topping. The bread itself is egg-free and dairy-free, so to keep the whole recipe vegan, either skip the crumble topping or use a vegan buttery substitute.
- Extra pecans for topping: If adding pecans on top, sprinkle them over the bread after baking. Pecans mixed into the crumble topping can burn because the bread bakes at a higher temperature.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mini Pumpkin Nut Bread Loaves
- Simply combine the wet ingredients in one bowl and the dry in another. Add the wet ingredients to the dry and mix to combine.
- Gently fold in the pecans, then turn the batter into three greased mini loaf pans.
- Then, make the easy crumble topping and sprinkle over the loaves (the recipe card below walks you through how to make crumble topping).
- Bake the pumpkin streusel bread until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Mini Crumble Topping Pumpkin Bread
Equipment
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
- 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. I know it's tempting to dig in right away but the crumble topping crisps up as it cools, so I highly recommend waiting until cooled to devour.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pumpkin Recipes:
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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Pumpkin Caramel Poke Cake — Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!
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Post is brought to you by Fisher Nuts. The recipe, video, images, text, and opinions expressed are my own.
There are no eggs in it?
No there are not. I also discussed this in the body of the post re it being vegan if use a vegan butter sub for the limited amt of butter in the crumble topping.
great
wow yummy and tasty “Mini Crumble Topping Pumpkin Bread”. Love it.
Why do you bake these pumpkin breads at 400 degrees?
If you bake one recipe in a 9×5 would you bake the pumpkin bread at a lower heat?
I haven’t made this exact recipe as one large loaf. I have used this base recipe in other versions of mini loaves and I’ve always baked them at 400F. You could probably reduce to 375F and bake a bit longer though.
Made these mini pumpkin crumble loaves today! Delicious and enough to share with friends. I put the pecans in with the crumb topping to bake instead of sprinkling afterwards.
Made these mini pumpkin crumble loaves today! Delicious and enough to share with friends. I put the pecans in with the crumb topping to bake instead of sprinkling afterwards.
Glad they were great and that pecans in the crumb topping worked well for you!
I love all of your bread recipes (seriously!), but I am such an exceptional sucker for anything that calls for lots and lots of crumble. Sign me up for this recipe this season–definitely giving this one a shot!
I love the crumble topping with pecans–it kind of reminds me of coffee cake! These are so cute and it’s a good way to bake once and have enough to share!