Sticky Bun Pumpkin Bread

Using my staple Greek yogurt banana bread recipe, we’re creating incredibly fluffy and moist pumpkin bread with a rich, caramelized sticky topping that you know and love from sticky buns. The two worlds collide in a gooey, crunchy and tender crumb fusion!

Sticky buns are typically made using a yeast risen dough, and pumpkin bread with a batter, so I was worried the batter may sink in the caramel sauce, but sure enough it baked perfectly and even slightly bubbled up around the edges of the bread loaf, spreading that gooey goodness!

We’re using my classic banana bread recipe, using real ingredients like real maple syrup, Greek yogurt and melted butter — it creates the most perfect and moist crumb!

Sticky Bun Pumpkin Bread

5 from 3 votes

Made with Greek yogurt for a moist, tender crumb, this pumpkin bread recipe combines the sweet caramelized topping of sticky buns, now on a pumpkin loaf!

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Course: Dessert

Keyword: bread, dessert, fall, fall baking, Greek yogurt, pumpkin, sticky bun

Servings: 6

Ingredients

• 1 cup pumpkin purée
• 2 eggs
• ⅓ cup maple syrup
• 5 tbsp melted butter
• 1 tsp vanilla
• ½ cup Greek yogurt
• 2 cup all purpose flour
• ⅓ cup brown sugar
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon

For the Sticky Bun Topping:

• 5 tbsp butter
• ½ cup brown sugar
• 3 tbsp heavy cream
• 1 cup pecan halves

Instructions

Prepare the Sticky Bun Topping:

• Have your loaf pan nearby to transfer the sauce into (either 8.5"x 4.5" OR 9" x 5" will work.). Lightly grease with room temperature butter. In a small/ medium saucepan, melt the 5 tbsp butter over medium heat, add and whisk in the brown sugar until combined with the frothy butter.
• Gently stir in the heavy cream and whisk vigorously, until smooth and caramel in color. Bring to a boil over high heat for 1 minute, stirring constantly, remove from heat after 1 minute and transfer to your greased loaf pan. Sprinkle the pecans on top and set aside while you prepare the batter.

For the Pumpkin Loaf:

• In a large mixing bowl add 1 cup pumpkin purée, 2 eggs, 1 tsp vanilla, 5 tbsp melted butter, ⅓ cup maple syrup & ½ cup yogurt. Whisk to combine.
• In a separate mixing bowl, add 2 cups of flour, ⅓ cup brown sugar, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp pumpkin pie spice and 1 tsp cinnamon. Stir to combine and transfer to bowl of wet ingredients. Stir until flour streaks are just about gone.
• Transfer batter on top of the sticky bun topping in the loaf pan evenly. Be mindful to distribute the batter carefully without mixing the topping. Bake at 350 F for 50-60 mins, until a toothpick inserted comes out with crumbs instead of wet batter.
• Allow loaf to cool for about 5 minutes before carefully flipping upside down to be released from the pan (you may want to cut around the edges of the pan to loosen it). Scrape whatever topping is stuck to the bottom of the pan and arrange on top. Slice and enjoy, best enjoyed day of baking.

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