Pumpkin Streusel Loaf Cake
Moist homemade spiced pumpkin loaf cake with a crunchy streusel topping and sweet vanilla glaze. A tasty addition to any Fall breakfast or dessert!
It is officially Fall! Which means it’s safe to make and eat all things pumpkin and apple. Though, if you’re not new to Baked by Rachel, you probably already know that I’ll happily eat pumpkin and apple goodies year-round. They’re right up there at the top of my favorite things to eat. A world of scrumptious possibilities.
As soon a there is the slightest chill to the air, it’s time to peel some apples and crack open a can of pumpkin and get to baking.
Whether you’re well into your Fall baking or have been putting it off for a bit… I have the absolute perfect pumpkin treat to whip up this week! If you’re a fan of pumpkin bread, you need to drop everything you’re doing, run to the kitchen and bake this incredible pumpkin streusel loaf.
This pumpkin streusel loaf cake is packed full of classic Fall flavors and is perfectly moist in every bite. I’ve topped this loaf cake off with crunchy brown sugar streusel and a sweet vanilla glaze. A perfect addition to an already delicious treat. And trust me when I say, you’ll be picking up every crumb that drops! It’s so tasty.
Loaf cakes are easily becoming one of my favorite things to bake and have on hand. Not only are they incredibly easy to whip up. But, they’re great for breakfast, snack on-the-go or dessert! A perfect any time treat.
If you’re a fan of pumpkin bread… and who isn’t?! Then this pumpkin streusel loaf cake needs to be at the top of your baking plans. You’ll want to bake it on repeat all season long! It’s just that good.
Check below for troubleshooting tips, advice and how to make this super tasty pumpkin spice streusel loaf cake!
How to Make the Pumpkin Loaf Cake
This loaf comes together in no time at all. Carefully follow my tips and the order things are done below and you’ll have great success with this recipe.
- After preheating your oven, grease your loaf pan and line it with parchment paper. Be sure to leave overhang on the two long sides for easier removal of the loaf later. Do not use olive oil spray, intended for savory cooking. Small binder clips can be used to hold the overhanging parchment in place. Be sure to remove these prior to baking the loaf.
- Prepare your streusel in a medium bowl. Combine the dry ingredients, then add in the melted butter. Use a fork to mix everything together. Keep mixing until you start to form clumps. Pieces should be around the size of a pea or barely larger. Set your streusel aside.
- In a large bowl or stand mixer, combine vegetable oil and pumpkin. With your mixture running on low, add in scoops of sugar until fully combined. Mix in eggs and vanilla, followed by spices, salt, baking powder and baking soda. Lastly, mix in all purpose flour in small batches. Continue mixing until your batter is just combined.
- Using a large rubber spatula, transfer batter to prepared loaf pan. Use a small offset spatula to level off the top.
- Top off your pumpkin batter with prepared streusel mixture. Generously coat the top, getting streusel into all of the corners and sides. More streusel will stick to the cake as it rises.
- Time to remove those binder clips!
- Bake at 350°F for 65-70 minutes or until a cake tester or toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. Loaf cakes can be deceiving! The cake tester might come out clean but still need a few more minutes for the top center to finish baking. Test for consistency. If you feel no resistance at the top, but it feels different further down, it needs a few more minutes in the oven.
- Cool your loaf pan in the pan, on a cooling rack.
- Important tip! Loaf cakes are best enjoyed the next day! As frustrating as this may be, trust the process. After a couple of hours, it’s safe to store your loaf pan in a large storage bag or tall storage container.
- On day 2, remove your loaf pan from your storage container or bag. Carefully remove the loaf cake from both the pan and the parchment paper.
- Prepare your glaze and carefully drizzle over the top. You can slice and enjoy this immediately or allow the glaze to set before slicing.
- Store any remaining loaf cake in an airtight container for up to a week.
Check below this post for even more delicious recipes to make this season!
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Recipe tips and troubleshooting
Absolutely! The glaze is just an extra touch to an already delicious recipe. The glaze does help hold some of the crumb to the top of the loaf cake though, so do keep that in mind. But it’s certainly not a mandatory addition.
Absolutely! Follow all of the steps for the batter and baking, omitting any steps about the streusel. Though, I highly recommend adding it!
This recipe was written specifically for a loaf pan and has not been tested in other pans. I have recipes for pumpkin sheet cake, pumpkin snack cake and pumpkin cupcakes. Each of those would be a better option if you prefer to not make a loaf.
If you don’t have access to all purpose flour, you can typically substitute whole wheat white flour 1:1 with all purpose. The same applies with certain gluten free flours which state substitutions of a 1:1. Any other variety may need some adjustments with the flour amount used. Please note that I have not tested this recipe using other flours and cannot guarantee the results.
If that’s what you have available then absolutely give it a shot. It will give a bolder flavor and a darker color, but should work just fine as a 1:1 swap.
I’d highly recommend using the individual spices for best results and flavor. Pumpkin pie spice blend is a nice quick option but limits the flavor you’ll get in a recipe. Individual spices allow you to adjust the flavors up or down depending on flavor preference.
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
A 1lb loaf pan or roughly 9×5.
This will vary greatly depending on the thickness of your slices. This recipe will serve easily 8-12. If you want to stretch it even further, you can cut each slice in half, serving up to 16-24.
Absolutely! Cool completely and wrap well before freezing, omitting the glaze. If the glaze is desired, add it to the fully thawed loaf cake and allow it to set prior to slicing and serving.
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.
You can absolutely enjoy it earlier, but I’ve found that this loaf taste better the next day and even better the next! This allows the moisture from the inside to softened the exterior again. Plan ahead and make this the day before you want to enjoy it.
A quick tip if you make this in the morning and want to enjoy the same day: once the loaf has cooled enough to be easily handled with bare hands, it can be placed inside of a gallon sized bag with. Remove as much of the air as possible around the loaf, wrapping it partly under, but do not completely seal the bag if the loaf is still warm. It may be sealed completely when the loaf has cooled entirely. This will speed up the time for the outside to soften again.
Pumpkin Streusel Loaf Cake
Ingredients
Streusel
- 2/3 C all purpose flour
- 1/4 C light brown sugar
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
- 1/4 C unsalted butter, melted
Pumpkin Loaf Cake Batter
- 1/2 C vegetable oil
- 1 C pumpkin puree
- 3/4 C granulated sugar
- 1/2 C light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp all spice
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 3/4 C all purpose flour
Glaze
- 1 C powdered sugar
- 1/4 tsp vanilla extract
- 2 Tbsp milk, or water
Instructions
- Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9×5-inches) with baking spray (*see notes). Line prepared baking pan with parchment paper, leaving overhang on the two longest sides. Set aside.
- Prepare your streusel mixture in a medium bowl. Combine dry streusel ingredients together, followed by melted butter. Mix to combine, forming little balls, roughly pea sized. Set aside.
- In a large bowl or stand mixer, combine vegetable oil with pumpkin puree. Mix in granulated and brown sugar. Add in one egg at a time, followed by vanilla, spices, salt, baking soda and baking powder. Scrape your bowl as needed. Lastly, mix in flour in small batches. Mix until just combined and no streaks remain.
- Pour batter into prepared baking pan. Use a small offset spatula to level off the top. Generously coat the batter with prepared streusel.
- Bake at 350°F for 65-70 minutes or until a cake tester or toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs. Bake time may vary from one oven to the next. Begin checking around 60 minutes and continue monitoring.
- Cool in pan for at least 30-60 minutes. Using parchment overhang, carefully pull up and outwards to remove the loaf from the pan. Transfer loaf to a wire rack to cool completely. Once cooled, transfer loaf and parchment paper to a large storage bag or appropriately sized storage container. For best results, store overnight prior to glazing and slicing.
- Remove loaf from storage bag or container. Prepare glaze, whisking until smooth. Drizzle over loaf cake. Allow glaze to set prior to slicing and serving.
- Store pumpkin loaf cake in an airtight container for up to several days.
Notes
More delicious recipes to make this season:
