Pumpkin Bread

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted
1 ¼ cups granulated sugar
1 cup pumpkin purée
1/3 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract

For the topping:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 cup lightly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Preheat oven to 350°. Butter and flour a non-stick 8“-x-4” loaf pan. 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 prepared pan then scatter topping on top. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour and 10 minutes.


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