Orange-Pumpkin Mini Loaves with Cinnamon-Orange Streusel

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 278 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• ½ cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 cup dark brown sugar
• 4 tablespoons unsalted butter, cut into small pieces
• 1 medium orange, juiced
• 1 (15 ounce) can canned pumpkin
• 1 medium orange, zested
• ⅔ cup dark brown sugar
• ¾ cup unsalted butter, melted and cooled

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.