Mini Double Streusel Pumpkin Bread

This weekend my boys went to Seattle, and left us girls home alone, so we had some fun baking together. We made a pumpkin streusel bread {mostly because the boys both hate pumpkin, and us girls love it, so we seized the opportunity!} But we accidentally put too much mixture in the bread pan, and it over-flowed in my oven, smoking out my entire kitchen, and even though the bread had been in the oven for over an hour and a half, it wasn’t even nearly cooked through! So it was just a complete disaster. In fact, when I cut into it, and all the batter spewed out, it made my daughter gag, and she refused to try it! She is hilarious!

But it made me even more determined to get it right! So yesterday I had a few people I needed to deliver something yummy to, and decided to make mini pumpkin streusel loaves instead! They turned out perfectly– I haven’t been this proud of one of my recipes in a really long time, and couldn’t wait to share it! The cake itself is SUPER moist and flavorful, and the double streusel topping {which let’s face it, is by far the best part} is so crispy and sweet and heavenly! On top of that, they also looked really cute, so they made the perfect treat to hand out to people! This is one of my new absolute favorite dessert recipes – just in time for the holidays coming up! I hope you love it too.

Ingredients:
3/4 cup butter , softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 Tbsp lemon juice
1 1/2 cups milk
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1 can pumpkin puree
{for the streusel topping}
1 c. sugar
2/3 c. flour
1 tsp. cinnamon
1 stick butter, softened

Directions:
Preheat the oven to 275°F. Grease and flour 6 mini bread pans and set aside.
In the bowl of an electric mixer, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Pour 1 1/2 Tbsp lemon juice in a measuring jug, then fill with milk to reach 1 1/2 cups {or use 1 1/2 cups buttermilk}.
In another bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Beat in the flour mixture alternately with the milk.
Stir in the canned pumpkin, then pour the batter into your greased bread pans to fill 1/2 way full.
Combine the ingredients for the streusel topping in another bowl – rub together with your fingers until it resembles coarse crumbs, then divide the crumb mixture equally on top of the batter in the bread pans to fill.
Bake in a preheated oven for 1 hour 15 to 1 hour 20 minutes, until a knife inserted in the center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. {To make it extra moist}. Or just serve warm right away.

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