Cranberry Pumpkin Streusel Bread
  • Complexity: Easy
  • Srv: 10
  • Total Time: 1 hr

Alternatively, you can make one large loaf of bread in lieu of 3 mini loaves. Increase the baking time to 60 minutes. Place a baking sheet underneath the loaves as they cook to catch any streusel that may fall off during baking.



  • ½ C brown sugar
  • 3 TBSP whole wheat flour
  • 3 TBSP all-purpose flour
  • 3 TBSP oats
  • ½ tsp cinnamon
  • Pinch sea salt
  • ¼ C unsalted butter, room temperature



  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 1/3 C brown sugar
  • 2/3 C white sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1 C pumpkin
  • ½ C milk
  • 2 TBSP canola oil
  • 1 egg
  • 2 TBSP yogurt, plain or vanilla
  • 1 tsp vanilla
  • 1 ½ C fresh whole cranberries


  1. Preheat oven to 350° and spray 3 mini loaf pans with nonstick cooking spray. In a small bowl, make the streusel by combining brown sugar through sea salt and then mixing the unsalted butter in using your fingertips till it resembles wet sand. Set aside.
  2. In a large bowl, mix whole wheat flour through allspice in a large bowl until thoroughly combined. In a separate bowl, combine pumpkin through vanilla and whisk to combine. Add pumpkin mixture to flour mixture and mix gently with a wooden spoon. When nearly all the flour is incorporated, add the whole cranberries and stir gently to combine. Spoon the batter into the prepared loaf pans, filling them two-thirds full. Divide the streusel evenly among the pans, gently pressing it into the top of the cranberry pumpkin batter.
  3. Bake for 45 minutes, until a toothpick removes clean from the center of the loaves. Let cool for 3 minutes and then turn each loaf out of the pans and allow to cool completely on a cooling rack.