Pumpkin Bread: Big Country Kitchen with Stefany Bare

The perfect treat for when the cold weather starts to roll in? Pumpkin bread. It's an easy and delicious fall/winter treat that can be made with just a few simple ingredients and a little pumpkin spice.

We had Stefany Bare (@stefany.bare) into the Big Country Kitchen to show us how to make this delicious pumpkin bread. Be sure to check out the full video on our instagram and youtube.

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Pumpkin Crumble Bread

YIELDS: 1 Loaf

For the bread

•  ½ cup butter (softened) 

• 1 & ¼ cups Big Country Organic Cane Sugar 
• 2 Eggs 
• 2 Cups Flour 
• 1 tsp. baking soda 
• 1 tsp. pumpkin pie spice 
• 2 ripe bananas 
• 1 tsp. vanilla extract

For the crumble

• 4 ½ TB flour 

• 2 TB Big Country Organic Cane Sugar 
• 2 TB Big Country Light Brown Sugar 
• ¾ tsp. cinnamon 
• 3 TB butter 
• 3 TB Flour 
• 3 TB Chopped Pecans 

1. Preheat oven to 350 degrees. Spray a loaf tin with non-stick cooking spray & set aside. 
2. Combine butter & sugar in a bowl and beat together until combined. Add in eggs, one at a time. 
3. Add in canned pumpkin and continue to mix until combined. 
4. Add in flour, baking soda, and pumpkin pie spice. Stir until combined.  
5. Stir in mashed bananas & vanilla extract until combined. 
6. Pour into loaf pan and set aside while you make the crumble. 
7. In a small bowl, mix flour, sugar, cinnamon and chopped pecans. Add in softened butter and mix until a crumble forms. 
8. Add crumble evenly across top of batter in loaf pan. 
9. Bake for 20-25 minutes. Let cool before enjoying.