Averie Cooks

-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:
-1 To a medium bowl, add the flour, sugars, pumpkin pie spice, salt, and stir with a fork to combine.
-1 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.
-1 To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
-1 Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
-1 Add the pecans and stir to combine.
-1 Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
-1 Evenly sprinkle the crumble topping over each of the pans.
-1 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.
-1 After baking, optionally sprinkle the top of each loaf with a few pecans.
-1 Allow the bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.