Mini Pumpkin Loaf Cakes with Crumble Topping

Crumble Topping

• ½ cup all-purpose flour
• ¼ cup granulated sugar or brown sugar
• ½ tsp ground cinnamon
• 4 Tbsp unsalted butter, softened

Pumpkin Bread

• 2 cups all-purpose flour
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1½ tsp vanilla extract
• 1 can (15 oz) pure pumpkin puree

Preheat oven to 325°F. Generously prepare the Cardamom® Mini Loaf Pan with baking spray, making sure to coat all details and crevices.

To make the crumble topping, combine the flour, sugar, and cinnamon in a medium bowl. Add the softened butter and use a fork to mix until coarse crumbs form. Refrigerate while preparing the batter.

In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg; set aside.

In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and pumpkin puree until smooth. Add the dry ingredients and mix just until combined.

Fill each cavity of the prepared pan about three-quarters full. Sprinkle the chilled crumble topping evenly over each loaf.

Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Cool the loaves in the pan for 10 minutes before carefully turning them out onto a wire rack to cool completely.