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!
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 (9x5-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
Recipe yields 1: 9x5-inch loaf, serving 8-12.
*Use spray meant for baking. This will include flour. Do not use cooking spray or olive oil.
**This loaf is best stored and cooled overnight before frosting and enjoying.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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