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Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

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Member Recipe By lauraxoashley

Prep Time 30 min
Total Time 60 min
Servings 9

Ingredients

: For The Bread

3 1/2: cups all-purpose flour

2: teaspoons baking soda

1: teaspoon salt

1: teaspoon ground cinnamon

1: teaspoon ground nutmeg

1/2: teaspoon ground ginger

1/2: teaspoon ground cloves

1/2: cup canola or vegetable oil

1 1/2: cups sugar

1/2: cup brown sugar, packed

4: eggs

115: oz ounce can pumpkin puree

2/3: cup water

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Directions

1 FOR THE STREUSEL 1/2 cup ( 127 grams) brown sugar 1/2 cup (63 grams) all-purpose flour 1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped) 2 teaspoons ground cinnamon 1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*)
2 when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance
3 To make the bread: Preheat oven to 350 degrees (165 C). Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.
4 In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
5 In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.
6 To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
7 Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
8 Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

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Posted 12/22/2012 1:19:10 PM REPORT ABUSE djarnet1 said:

Rating:

1/2 cup applesauce not included in recipe. Very Good - Nice texture. Simple and easy to make - gave them as Christmas gifts and everyone loved them. Please, do not overfill small loaf pans, it rises quite a bit.

This reply was: Helpful Inspiring