Fall is one of my favorite seasons. I love the coziness, all the pumpkins, and the comfy sweaters. You can’t have fall without pumpkin. Some people are afraid to try pumpkin but I'm here to put your mind at ease. This pumpkin bread is absolutely amazing! It’s not only easy to make but it’s moist and soft in texture. The streusel topping gives it a wonderful crunch with just a touch of cinnamon. I absolutely love it. In my opinion this recipe is perfect for fall. What are some of your favorite things about fall? Let me know down in the comments. I would love to hear about your favorites.
- 1/2 c Unsalted Butter Melted
- 1 c Pumpkin Puree
- 1 c Brown Sugar
- 1/2 c Sour Cream
- 2 Eggs
- 1/4 c Vegetable Oil
- 1/4 c Whole Milk
- 2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Pumpkin Pie Spice
- 1-1/2c All Purpose Flour
- 1/3 c Dark Brown Sugar
- 1 T Sugar
- 2/3 c All Purpose Flour
- 1/4 tsp Cinnamon
- 5 T Unsalted Butter Melted
- In a bowl mix together your flour, cinnamon, brown sugar, and sugar.
- Once its well combined add your melted butter.
- Mix until you don't see any more flour. Everything should be nice and hydrated from the butter.
- Place the bowl in the fridge to chill while you make your pumpkin bread.
- Combine your melted butter and pumpkin puree in a mixing bowl.
- Add your brown sugar and sour cream to the mix and throughly mix it into the batter. You don't want any lumps of sour cream in your pumpkin bread.
- Add your oil, eggs, milk and vanilla extract. Then mix together until well combined.
- Add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix together until well combined but be careful not to over mix.
- Pre heat your oven to 350 degrees.
- Spray a loaf pan with pan spray or line with parchment paper.
- Add your pumpkin bread batter to the loaf pan and spread it out evenly.
- Crumble your cinnamon crumble over top. You want some big pieces and some small pieces. I like to use all the crumble but put as much as you like. The extra crumble can be stored in a air tight container in the freezer until you're ready to use it.
- Bake your pumpkin bread for 50-55 minutes or until a tooth pick comes out clean.
- Now it's time to slice and enjoy!
- Make sure you get pumpkin puree and not pumpkin pie filling. Those are two different things.
- I like to use all the crumble but put as much as you like. The extra crumble can be stored in a air tight container in the freezer until you're ready to use it.