Crumbly Pumpkin Bread

I'm usually not a fan of pumpkin bread because I've tried enough of them to start forming this idea in my head that the pumpkin bread doesn't really taste like pumpkin or even bread, it just tastes like a really sweet bread-like cake. But this Fall season I made the mistake of forgetting to unpack a bunch of pie pumpkins from their grocery bags and within 2 days they were starting to get fuzzy around the stems, so I was forced to give them a bath and then bake them all at once. With bags and bags of pureed pumpkin now in the fridge, I had to go on a pumpkin-themed baking spree to try and free up some space.

Thank goodness for that, because after my family all got tired of the usual pies and cupcakes (I even tried a pumpkin-based drink) I finally broke down and tried this after it landed in my inbox ... and it has literally been the hit of everything pumpkin I've made so far. As usual, I cut the sugar (this time by quite a bit due to my usual experiences with pumpkin bread) and it turned out absolutely perfect with the sweet crumble top balancing it out.

For the bread:

• Cooking spray
  
• 2 c ups all-purpose flour
  
• 1 tsp ground cinnamon
  
• 1 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1/2 tsp kosher salt
  
• 1/2 cups (1 stick) butter, melted
  
• 1 1/4 cups granulated sugar
  
• 1 cups pumpkin purée
  
• 1/3 cups sour cream
  
• 2 large eggs
  
• 1 tsp pure vanilla extract
  

For the topping:

• 1 cup all-purpose flour
  
• 1/2 cup butter, softened
  
• 1/2 cup lightly packed brown sugar
  
• 1 tsp ground cinnamon
  
• 1/4 tsp kosher salt
  

1. Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray (or softened butter). In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. 
2. 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. 
3. Make topping: In a medium bowl, stir together all ingredients until large clumps form. 
4. Transfer batter to prepared pan then scatter topping on top (you might not use all of it - use as much as to your taste). Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 10 minutes.