Small Batch Almond Streusel Pumpkin Bread
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This small batch almond streusel pumpkin bread is everything you love about classic pumpkin bread, with a golden, nutty twist. Made with pumpkin puree, warm spices, and oil for a soft, moist crumb, it’s baked in a small cake pan and topped with an almond streusel for crunch and flavor. The mini bread is ready in under and hour, and it’s easy to double when you want a little extra to share.
Pumpkin Bread, But Make It Streusel
Why mess with perfection? Because sometimes streusel makes it better.
That’s what I thought when I made this alternate version of the most popular recipe on the blog – the small batch pumpkin bread mini loaves. Everything we all love about the original small batch pumpkin bread remains unchanged. But I’ll tell you what – the streusel topping takes it to a whole new level.
Similar to my small pumpkin coffee cake, this bread hits all the right notes when it comes to a fall bake: pure pumpkin, spices beyond cinnamon, and moist is an understatement.
Then there’s the butter-forward crumbly top. Chopped almonds add texture and flavor. And the denser-than-cake bread is like a moist-maker — by day 3, it still tastes like it just came out of the oven.
And if you’re on a streusel + pumpkin kick, try a small batch of pumpkin apple muffins. You’ll have extra pumpkin puree anyway — and muffins are the perfect pairing with bread. 🙂
Simple Streusel, Big Flavor
Streusel may sound like a big production, but it couldn’t be easier. What I’ve learned over the years is that it’s a very versatile component.
The goal is chunky crumbs that rest on top of the pumpkin bread, not cookie dough. That’s why I use my fingers to work the butter into the dry ingredients. It keeps the texture loose and clumpy in all the right ways.
I love almonds for their crunch, flavor, and visual appeal, but any nut works here. Pecans, walnuts, or even a mixed variety are all great ways to play with the flavors of the bread.
My Tips (Since I’ve Made This Bread Dozens Of Times!)
Pumpkin pie filling doesn’t work. It has additional spices and sugars that we don’t need.
You can use a different oil. Readers have noted success with coconut oil (I have also personally tested this), grapeseed oil, and even avocado oil. Just keep it neutral so the flavor doesn’t overpower the bread.
Pumpkin pie spice likes to clump. Which is the main reason why I use the strainer. I have bitten into a clump of nutmeg in the past, and it temporarily fries the taste buds!
Yes, you can use alternative baking pans. I have tested the bread as tiny loaves in a brownie pan, as muffins, as a larger loaf, and now in a cake pan. A good rule of thumb is to add or subtract 2 to 5 minutes of bake time if you go larger or smaller.
Did You Make It? Let’s Hear About It!
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If you baked the pumpkin bread, I’d love to hear about it! Did you stay with the almonds or swap in a different nut? Let me know in the comments below (a star rating would also be appreciated 😉 ).
Small Batch Almond Streusel Pumpkin Bread
by Erin Cernich
Equipment
- Fine Mesh Strainer (optional)
Ingredients
Almond Streusel
- ¼ cup (31 g) all-purpose flour
- 2 tablespoons (24 g) brown sugar, light or dark
- 1 tablespoon (12 g) granulated sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, cut into cubes
- 2 ½ tablespoons almonds, chopped
Pumpkin Bread
- 1 large egg
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar, light or dark
- ½ cup (123 g) pure canned pumpkin (any size – you will have leftovers)
- ¼ cup (59 ml) canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup (94 g) all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6-inch square cake pan and line with a piece of parchment paper – long enough to hang over the sides of the pan. You'll use this to lift the bread out of the pan.
Almond Streusel
- Whisk together the flour, sugars, and cinnamon in a small mixing bowl. Using your fingers or a fork, cut the butter into the dry ingredients. I recommend using your fingers because it's easier. Combine until you have moistened crumbs, then mix in the chopped almonds.1/4 cup all-purpose flour, 2 tablespoons brown sugar, light or dark, 1 tablespoon granulated sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons unsalted butter, cut into cubes, 2 ½ tablespoons almonds, chopped
- Refrigerate the streusel until ready to use.
Pumpkin Bread
- In a medium mixing bowl, add the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk together until smooth.1 large egg, 1/2 cup granulated sugar, 1/4 cup brown sugar, light or dark, 1/2 cup pure canned pumpkin, 1/4 cup canola oil, 1 teaspoon vanilla extract
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the top of the wet ingredients. Whisk until no dry streaks remain. Tip – I like to sift the dry ingredients to remove lumps and distribute the ingredients.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
- Pour the batter into the prepared pan. Sprinkle the streusel evenly over the top. It will seem like a lot – but it will bake down.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. If the streusel is browning too fast, place a piece of foil loosely over the top. Cool the bread in the pan set on a wire cooling rack for 10 minutes. Then run a knife around the bread to loosen the edges. Carefully lift it out of the pan and let it cool completely on the rack. Cut into any shape/size squares you like.
- Storage: The bread can sit at room temperature in a covered container for up to 5 days. It actually tastes better the next day!
Notes
- Serving Size – This is a small batch recipe. It can be doubled and made in an 8 or 9-inch square pan, or a 9×5 loaf pan, and may take a couple more minutes to bake.
- Streusel – Use any nut you like. Pecans or walnuts would be delicious.
- Extra Spice – If you want an extra kick of spice, add another 1/4 to 1/2 teaspoon of pumpkin pie spice or cinnamon to the batter before baking.
- Pumpkin – I prefer Libby’s because the pumpkin has less moisture. Just be sure it is not pumpkin pie filling.
- Leftover Pumpkin – Regardless of the size can you use, you will have leftover pumpkin. I have more small batch pumpkin recipes to make another batch of pumpkin treats.
- Freezing – Baked and cooled pumpkin bread can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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