Add pumpkin, sour cream, and vanilla mix to combine.Add to the butter mixture, and mix until just combined. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.(Make sure your parchment paper hangs over the pan so that you can easily lift out the loaf after baking) Butter and line a loaf pan with parchment set aside. Last year I made this loaf cake with a maple butter glaze and oh my goodness was it to die for! So, if you are a maple fan, make sure you try that version as well. Just a drizzle of a simple icing and this pumpkin crumb loaf is ready to serve. It's a bit messy, I'll admit, because I piled it high with plenty of buttery crumb but you could add a little less if you wanted a neater cake. Sort of a mix between pumpkin bread and coffee cake, this recipe makes a delicious fall dessert or weekend breakfast treat to serve with coffee. Because honestly.who doesn't love a crumb topping? This year I added on a buttery brown sugar crumble topping which, in my opinion, makes this the best version to date. It's moist and delicious every single time and not overly spiced, which I like. This is a recipe I started making YEARS ago and it's stayed my very favorite pumpkin bread to make in the fall. Pumpkin season is here and with it another variation of my favorite sour cream pumpkin bread.

Pumpkin crumb cake