If you love pumpkin you will love these mini loaves. This recipe combines the taste of pumpkin and orange with a wonderful cinnamon streusel. This bread tastes best when cooled and even better the day after it is made.


Recipe Summary

40 mins
50 mins
1 hr 45 mins
15 mins
5 mini loaves


Original recipe yields 20 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease five 3x5-inch mini loaf pans.

  • Combine flour, dark brown sugar, butter, cinnamon, and orange zest in a medium bowl; squeeze together using your hands, turning the bowl as you squeeze, until all ingredients are combined and streusel gets crumbly. Chill in the refrigerator at least 30 minutes to overnight.

  • Combine pumpkin, white sugar, dark brown sugar, butter, orange juice, and egg in a bowl. Add flour, baking powder, salt, and pumpkin pie spice; stir until incorporated. Divide batter evenly between the prepared pans, filling each about halfway full.

  • Remove streusel from the refrigerator and lightly break up any large clumps. Press about a handful onto each bread loaf so that it will adhere while baking. Place loaves on a cookie sheet for easier transfer.

  • Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 36 to 38 minutes, turning the cookie sheet halfway through baking. Remove from the oven and let cool for 20 minutes before unmolding.

Cook's Notes:

Do not substitute margarine for butter. It will not yield the same product.

You can substitute ground cinnamon for pumpkin pie spice.

You can make the streusel in a food processor, if you don't mind the clean up for such a small job.

If you have chilled the streusel overnight, take it out while you mix the other ingredients to let it get softer.

Nutrition Facts

278 calories; protein 2.8g; carbohydrates 46.4g; fat 9.7g; cholesterol 33.7mg; sodium 226.7mg. Full Nutrition