Delicious soft pumpkin bread made with cinnamon, pumpkin, and sour cream, all topped with a thick buttery crumble - this recipe makes 2 loaves.
Start by making your crumble topping.
With a fork, mix together sugars, flour, cinnamon, and salt.
Pour melted butter into dry mixture and use fork to mix together, allowing clumps to form. The larger the clumps, the larger the crumbs on top of the muffins will be. Set aside once mixed.
Preheat oven to 350°F.
Line two 9x5" bread pans with parchment paper (allow ends to hang over sides for easy removal), and spray generously with cooking spray.
Combine dry ingredients in a bowl (flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder). Mix until well incorporated. Set aside.
Separately whisk together the melted butter,oil, and sugars. Then add the eggs and vanilla and whisk well.
Next whisk in the pumpkin puree until well combined.
Lastly to the wet ingredients, add the sour cream. Mix well.
Once wet ingredients are combined, slowly add combined dry ingredients. Mix until incorporated.
Pour half of the batter into each prepared bread loaf pan.
Top each loaf with half of the Cinnamon Crumble Topping. It may seem like a lot of topping, but trust me, it's delicious. Add it all!
Bake the loaves at 350°F for 50-60 minutes, until they spring back to the touch.
Let cool in pans for at least 20 minutes before removing.
You can eat right when warm or wrap in aluminum foil for several hours to let them steam. This makes the bread ultra moist.