Of course my mind is on all things pumpkin right now. So when I spotted this pumpkin bread recipe I had to give it a whirl. It was the perfect little breakfast treat. The crumb topping takes it over the top!
I used these mini these loaf pans for this recipe, which was perfect so I could wrap them up and gift them to neighbors. And this way, if I eat the entire loaf, there is so much less guilt.
Ingredients
1 {15 ounce) can pumpkin puree { I use my Pumpkin Puree Recipe}
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
For topping:
4 tablespoons softened butter
3/4 cup flour
3/4 cup white sugar
Directions
Preheat oven to 350 F. Grease 6 mini loaf pans and set aside.
In a large mixing bowl, combine all ingredients. Pour batter equally into the prepared pans. In a small mixing bowl, fork together topping ingredients. Sprinkle topping on each loaf.
Bake for 50 minutes or until toothpick inserted in middle comes out clean. Let rest for a few minutes before slicing and gobbling up. Enjoy!
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Leanna says
Oh my goodness this looks like the same recipe I use except I do not have the crumb topping. BEST PUMPKIN BREAD EVER!!!
Janet says
How many regular-size bread pans will this make? One or two?
Mavis Butterfield says
2 regular sized bread pans should work.
butterflyweed says
Morning Mavis, Is there a formula for baking times in full size vs mini pans? I love the idea of the small pans so it’s easy to freeze or share. Just 2 of us never finish a full size loaf without it going stale.
Mel says
These were great! I made 24 of them (4 batches) as holiday gifts. They stay very moist, and the crumb topping makes them look like little snow-covered peaks.