Pumpkin-Crumble-Mini-Loaves.jpg|1
Pumpkin-Crumble-Mini-Loaves.jpg|1

Pumpkin Crumble Mini Loaves

Pumpkin Crumble Mini Loaves
Perfect for breakfast, Thanksgiving or bringing as a hostess gift for the holidays, these Pumpkin Crumble Mini Loaves are sure to become an autumn favorite. Topped with a buttery brown sugar topping, these loaves are made using pumpkin pie spice and pumpkin puree for that authentic festive fall flavor. Use the Mega Mini Loaf Pan to make 18 loaves, perfect for packaging and gifting to neighbors, teachers and friends.
  • Skill LevelBeginner
    Amount18 mini loaves
Print Recipe

Ingredients

    • Topping

    • 2/3 cup all-purpose flour

    • 1/3 cup firmly-packed light brown sugar

    • 3 tablespoons butter, softened

    • 1/4 teaspoon pumpkin pie spice

    • 1/4 teaspoon salt

    • Loaves

    • 3- 1/2 cups all-purpose flour

    • 2- 1/2 teaspoons baking powder

    • 2 teaspoons pumpkin pie spice

    • 1 teaspoon salt

    • 1 cup (2 sticks) butter, softened

    • 2 cups firmly-packed light brown sugar

    • 5 eggs

    • 1 teaspoon vanilla extract

    • 1 can (15 ounces) pumpkin puree 4 teaspoon salt

    • Confectioners’ sugar, for dusting (optional)

    • Tools

    • Mini loaf pan

    • Medium bowl

    • Large bowl

    • Electric mixer

    • Cooling rack

    Instructions

    Click to mark complete

    1. Preheat oven to 350F. Prepare mini Loaf Pan with vegetable pan spray.
    2. For topping, stir together 2/3 cup flour, 1/3 cup light brown sugar, 3 Tbsp butter, 1/4 tsp pumpkin pie spice and 1/4 tsp salt in medium bowl until thoroughly combined.
    3. For loaves, stir together 3-1/2 cups flour, baking powder, 2 tsp pumpkin pie spice and 1 tsp salt in large bowl.
    4. In large bowl, beat 1 cup butter and 2 cups brown sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition; beat in vanilla. Add flour mixture to butter mixture in three additions, alternating with pumpkin. Beat until just combined. Divide evenly into prepared pan cavities. Sprinkle with topping.
    5. Bake 25-27 minutes, rotating pan halfway through baking, or until toothpick inserted in center comes out clean. Cool in pan on cooling rack for 10 minutes.
    6. Remove from pan; Cool completely on cooling rack. Dust with confectioners sugar, if using.

    Notes

    • - Preheat oven to 350ºF. Prepare mini Loaf Pan with vegetable pan spray. - For the topping, stir together flour, light brown sugar, butter, pumpkin pie spice and salt in a medium bowl until thoroughly combined. - For loaves, stir together flour, ba

    How To

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