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 Time10 minutesmins
Cook Time32 minutesmins
Cooling Time15 minutesmins
Total Time57 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: crumble topping, easy crumble topping, how to make crumble topping, moist pumpkin bread, pumpkin bread from scratch, pumpkin nut bread, pumpkin pecan bread, pumpkin streusel bread
Servings: 12
Calories: 291kcal
Author: Averie Sunshine
Ingredients
Crumble Topping
⅓cupall-purpose flour
2tablespoonsgranulated sugar
2tablespoonslight brown sugarpacked
1 to 2teaspoonspumpkin pie spice
¼teaspoonsaltor to taste
3tablespoonsunsalted buttermelted
Bread
1 ¼cupsall-purpose flour
2teaspoonsbaking powder
1tablespoonpumpkin pie spice
¼teaspoonsaltor to taste
¾cupgranulated sugar
¼cuplight brown sugarpacked
¾cuppumpkin pureenot pumpkin pie filling
⅓cupvegetable oilcanola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
¼cupmilkregular, soy, almond, etc.
2tablespoonsmild or medium molasses
2teaspoonsvanilla extract
½cupFisher Pecan Halveslightly 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.
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.