Happy Friday ya’ll! Fall is officially on the downward swing here in Wisconsin. The air is crisp, the leaves are starting to fall, and the over abundance of pumpkins are ready for carving. I don’t know about you guys, but something about that makes me happy. I have been so busy these last couple of weeks just taking a break (sorry I’ve been MIA) and enjoying all things October. I’ve been apple picking, puddle jumping, leaf throwing, and baking up a storm. Not to mention I turned 26 two weeks ago.
Aside from all of that, I also just got back two nights ago from a family road trip to Colorado. I had been planning it for the last two or three weeks and it was super fun to see it all come together. We were a little worried with it being so far away (a 13 hour drive), but Oliver was a complete champ in the car. Not only that, but he was so good when we went out for dinner AND he took naps with no resistance. It was like a dream come true. He honestly is the best little travel buddy around.
While I was packing and leaving for the trip I really wanted to post this one for you guys, but time just got away from me getting everything in order. None the less, I’m excited to be sharing it with you now because this is one of my FAVORITE fall recipes.`
Pumpkin Bread with Brown Sugar Crumble and Maple Butter. Heck yes.
Guys. This pumpkin bread is like, the quintessential fall treat. It’s packed with pumpkin, full of warm spices, incredibly moist, and slightly crunchy with spiced brown sugar crumble. Also, the maple butter is an incredibly delicious bonus you didn’t know you needed. I wouldn’t skip out on it. Trust me on this one.
Looking for other Fall recipes? Here are some ideas:
Coconut, Butterscotch and Dark Chocolate Blondies
Bacon, Peach and Brie Grilled Cheese with Blackberry Jam
Creamy Tortellini Soup with Chicken Sausage and Kale
Give it a try and let me know what you think in the comments below. Happy Baking!
Pumpkin Bread with Brown Sugar Crumble and Maple Butter
Ingredients
Brown Sugar Crumble:
- 2 oz salted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup +1 Tbsp brown sugar
- 1 Tbsp sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Pumpkin Bread:
- 4 oz salted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup pumpkin
- 1/4 cup sour cream
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Maple Butter
- 4 Tbsps salted butter, softened
- 2 Tbsps maple syrup
Instructions
Brown Sugar Crumble:
- (Do this step first as this will need a little time in the refrigerator to set up.)
- Combine melted butter with dry ingredients until fully combined. ( I just used a fork and a small bowl.) Put in refrigerator while making the bread. By the time you are done with the bread, the crumble should be set up enough.
Pumpkin Bread:
- In a mixer fitted with a paddle attachment, cream together butter and sugars. Slowly add eggs one at a time. Add vanilla.
- Add both pumpkin and sour cream and mix until fully incorporated. Make sure to scrape down sides and bottom of bowl to ensure all sugar and butter is incorporated.
- Sift together dry ingredients and add to pumpkin mixture. Mix until just combined. Be sure not to overmix.
- Pour pumpkin batter into prepared loaf pan. (I like to line mine with parchment that slightly hangs over the top for easy removal. See photo above.)
- Remove crumble from refrigerator and using a fork, break crumble into similar sized pieces. Top bread evenly.
- Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. Place bread on cooling rack to cool.
- While bread is cooling, make maple butter by combining softened butter and maple syrup in small bowl. Leave at room temperature until ready to serve.
Looks delicious
Thank you!