Happy National Pumpkin Day! It may be 89 degrees outside today in OCTOBER, but in honor of this occasion, I’m baking a loaf of my Pumpkin Crumble Bread. After many less than stellar attempts at creating the perfect pumpkin bread, I think I’ve finally found it! This treat is light, moist and has many layers of flavors to it. The crumble topping adds a little bit of tasty crunch and the glaze just makes it the total package. If you’re a banana fan, you can substitute mashed bananas in for the pumpkin for different take on the recipe! For me though, I’m all about the pumpkin. This bread will store well for about 3-4 days in an airtight container.
I decided that today was a great day to fold in some white chocolate chips for an extra bit of decadence 🙂