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Best Easy Mini Pumpkin Bread with Cinnamon Streusel

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Tender, spiced mini pumpkin loaves topped with a crunchy, buttery cinnamon streusel. This easy recipe comes together in about 45 minutes and is perfect for cozy evenings, gifting, or impressing guests.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or canola/grapeseed)
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the Cinnamon Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • ¼ cup (60g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line mini loaf pans with parchment paper or grease thoroughly.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter bits. Refrigerate until ready to use.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ½ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix wet ingredients: In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla extract until smooth and glossy.
  5. Combine: Pour wet mixture into dry ingredients. Fold with a rubber spatula just until no streaks of flour remain. Do not overmix; batter will be thick and slightly fluffy.
  6. Fill pans: Divide batter evenly among mini loaf pans (about ⅓ cup per cavity), filling each ⅔ to ¾ full.
  7. Add streusel: Sprinkle streusel generously over each loaf, pressing down lightly so it sticks. Use all the streusel.
  8. Bake: Place pans on a baking sheet and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden brown.
  9. Cool: Let loaves cool in pans for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely (about 30 minutes) before slicing.

Notes

For best results, use room-temperature ingredients. Do not overmix the batter. Keep streusel cold until ready to use. Let loaves cool completely before slicing to allow streusel to firm up. Store in an airtight container at room temperature for up to 4 days. Freeze wrapped tightly for up to 3 months.

Nutrition

Keywords: mini pumpkin bread, cinnamon streusel, pumpkin bread recipe, easy pumpkin bread, fall baking, mini loaf, pumpkin spice

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