Pumpkin Loaf Cake with Streusel Topping

Delicious, moist and dense pumpkin cake is met with loads of delicious streusel topping, this Pumpkin Loaf Cake with Streusel Topping will make your house smell like Fall!

To start off this pumpkin loaf, make the batter, mix your dry ingredients, then add in the wet ones and the pumpkin. 50% there, ya’ll!  Pour the batter into a well greased loaf pan. I got this ceramic loaf pan from Cost Plus World Market for $9.00. Steal!

After mixing your batter, you’ll make the streusel topping. My favorite part about this recipe is the streusel topping! It yields a ton, and it sinks into the bread and really makes this pumpkin loaf stand out from the rest. Add softened (not melted!) butter, and mix well with some flour, brown sugar, and pumpkin spice. You want it to be a crumbly texture (which is why melted butter won’t work) so mix by hand with a fork to get there. Spoon it over the batter when done mixing. 

See how the topping is crumbly in that picture? That’s what you’re after.

Once you’ve added the streusel topping, time to put er’ in the oven. I like to put my loaf cake on a sheet pan just in case; sometimes the cake and streusel can overflow the pan and it keeps your house from smelling like burnt cake incase it does 🙂 By the way- overflowing your pan isn’t a bad thing- you want a nice, full, and dense cake.

Check your pumpkin cake every so often with a toothpick; once it comes out clean, your cake is done (roughly 45 minutes). I took mine out of the loaf pan and placed it on a serving platter but you could very well just leave it in the pan, too.

Is that not the most beautiful pumpkin loaf cake you’ve ever seen?

How else can I customize this Pumpkin Loaf Cake?

• Add some texture! Raisins, shredded coconut, chocolate chips, white chocolate chips, cranberries, or walnuts would be delicious in it.
• Make your own pumpkin pie spice! It’s really simple- THIS is a great recipe for it. 
• Lactose intolerant? Use applesauce to replace eggs (1/4 cup per egg), and almond milk instead of regular milk.
• Add glaze on top of your streusel! This is my favorite glaze recipe (Buttery Vanilla Glaze, nonetheless!). Easy and it makes it so pretty!
• If you’re lazy but fancy (raising my hand on this one) add a scoop of ice cream and a tablespoon of maple syrup. You can thank me later 🙂

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your recipes with #laughingspatula…We love to see your pics! 

Since we’re on the topic of pumpkin, here’s a few of my most FAVORITE pumpkin recipes:

• Sheet Pan Pumpkin Pie; This feeds a CROWD and it’s so much easier to cut than a traditional pie.
• Pumpkin Cream Cheese French Toast Casserole: Bread and a custardy mixture meld together for this delicious French toast casserole that everybody will go bonkers for.
• One Pot Pumpkin Pasta with Spinach and Sausage: If you haven’t tried pumpkin in savory form, start here. This is such an easy and flavorful one pan meal the family is sure to love.
• Pumpkin Roll Cake: Every Fall foodie should know how to make a pumpkin roll cake- it’s a staple! This recipe is easy to follow and comes out perfect every time.

Enjoy the start of Fall, my pumpkin pals! 

Rachel

Pumpkin Loaf with Streusel Topping

Delicious Fall flavors in an easy loaf cake with delicious crumbly homemade streusel topping!

4.86 from 7 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 people

Author: Rachel Kirk

Ingredients

Streusel Topping

• 3/4 cup flour
• 3/4 cup brown sugar I use light brown sugar
• 1.5 tbsp cinnamon
• 6 tbsp softened butter NOT melted; only softened.

Pumpkin Loaf Cake

• 1.5 cups all purpose flour
• 1/2 cup white sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp pumpkin spice
• 1 tsp salt
• 1 cup canned pumpkin not pumpkin pie mixture, just plain canned pumpkin puree
• 2/3 cup milk sub almond milk if desired
• 1 egg sub for 1/4 cup applesauce if desired
• 2 tsp vanilla

Instructions

Streusel Topping

• Reminder: Mix streusel topping by hand, not with an electric mixture for desired consistency.

  In a small-medium bowl, mix all dry ingredients until fully combined.
• Add softened (NOT melted) butter and combine into dry ingredients wtih fork until crumbly, sandy texture. Set aside.

Loaf Cake

• Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non stick spray.
• In a large mixing bowl (I prefer to use an electric mixer), add dry ingredients for loaf cake (flour/sugar/baking soda/baking powder/pumpkin spice/salt). Mix well until combined.
• Add wet ingredients to dry mixture (pumpkin puree/milk/egg/vanilla). Mix until smooth.
• Pour cake batter into loaf pan. Spoon streusel mixture on top. Place loaf pan on sheet pan if desired to prevent overflow.
• Bake for a least 45 minutes or until toothpick comes out clean from center of cake (this could heavily depend on your oven setting, some loaf cakes take longer in certain ovens due to their density; add 10 minute intervals until toothpick comes out clean if necessary).

Notes

How else can I customize this Pumpkin Loaf Cake?

• Add some texture! Raisins, shredded coconut, chocolate chips, white chocolate chips, cranberries, or walnuts would be delicious in it.
• Make your own pumpkin pie spice! It's really simple- THIS is a great recipe for it. 
• Lactose intolerant? Use applesauce to replace eggs (1/4 cup per egg), and almond milk instead of regular milk.
• Add glaze on top of your streusel! This is my favorite glaze recipe (Buttery Vanilla Glaze, nonetheless!). Easy and it makes it so pretty!
• If you're lazy but fancy (raising my hand on this one) add a scoop of ice cream and a tablespoon of maple syrup. You can thank me later 🙂

Nutrition

Calories: 371kcal | Carbohydrates: 65g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 550mg | Potassium: 237mg | Fiber: 3g | Sugar: 35g | Vitamin A: 5095IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg