It’s coming up pumpkin, here at Lou Lou Girls! After making my pumpkin sausage soup, I still had a little pumpkin leftover. I decided we needed Crumbled Pumpkin bread in our lives! This bread is pretty amazing! What I love about making a dessert bread, is that it is so easy and quick to make. I have a tough crowd at my house and they tell me if it’s a keeper or not. This is a keeper!
I had the whole family at my house this weekend, which means there were tons of snacks scattered about. The bread was chosen over a big box of cookies! It’s so moist and light, and then top it off with a very crumbly topping and you just can’t go wrong!
2 cups flour
1 tsp. cinnamon
FOR THE TOPPING
- Preheat oven to 350°. Line an 8“-x-4” pan and then grease with cooking spray (or softened butter). In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla. Gradually add dry ingredients to wet ingredients until just combined.
- Make topping: In a medium bowl, stir together all ingredients until large clumps form.
- Transfer batter to the prepared pan then scatter the topping on top. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 10 minutes.
DESSERT BREAD RECIPES