Mini Crumble Topping Pumpkin Bread
Serves 12
10 mins prep
32 mins cook
15 mins Cooling Time
57 mins total
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!!
0 servings
Crumble Topping
Bread
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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.
<strong>Crumble Topping</strong>:
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.
<strong>Bread</strong>:
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.