Orange-Pumpkin Mini Loaves with Cinnamon-Orange Streusel
Recipe information
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Cooking:
15 min.
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Servings per container:
20
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Ingredients for - Orange-Pumpkin Mini Loaves with Cinnamon-Orange Streusel

1. All-purpose flour - ½ cup
2. Dark brown sugar - ⅔ cup
3. Unsalted butter, cut into small pieces - 4 tablespoons
4. Ground cinnamon - 2 teaspoons
5. Orange, zested - 1 medium
6. Canned pumpkin - 1 (15 ounce) can
7. White sugar - 1 cup
8. Dark brown sugar - 1 cup
9. Unsalted butter, melted and cooled - ¾ cup
10. Orange, juiced - 1 medium
11. Egg - 1
12. All-purpose flour - 2 ½ cups
13. Baking powder - 2 teaspoons
14. Salt - 1 teaspoon
15. Pumpkin pie spice - 1 teaspoon

How to cook deliciously - Orange-Pumpkin Mini Loaves with Cinnamon-Orange Streusel

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.