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Laughing Spatula / Recipe Index / Breakfasts / Pumpkin Loaf Cake with Streusel Topping

Pumpkin Loaf Cake with Streusel Topping

By Kathi & Rachel

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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!

sliced pumpkin loaf cake with streusel topping on a white granite cutting board

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!

pouring pumpkin batter into loaf pan for pumpkin loaf cake

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. 

spooning streusel topping onto pumpkin loaf cake batter raw in pan

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.

pumpkin loaf cake in loaf pan atop a sheet pan prepared to go in oven for baking

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.

shot of full loaf cake with a slice cut out of it

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 cake being cut on a napkin printed with fall leaves
Pumpkin Loaf with Streusel Topping
4.86 from 7 votes
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Prep Time
10 mins
Cook Time
45 mins
 

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

Course: Breakfast, Dessert, fall, pumpkin, Snack
Cuisine: American, fall, pumpkin, thanksgiving
Servings: 8 people
: 371 kcal
: 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
  1. 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.

  2. Add softened (NOT melted) butter and combine into dry ingredients wtih fork until crumbly, sandy texture. Set aside.

Loaf Cake
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non stick spray.

  2. 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.

  3. Add wet ingredients to dry mixture (pumpkin puree/milk/egg/vanilla). Mix until smooth.

  4. Pour cake batter into loaf pan. Spoon streusel mixture on top. Place loaf pan on sheet pan if desired to prevent overflow.

  5. 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).

Recipe 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 Facts
Pumpkin Loaf with Streusel Topping
Amount Per Serving
Calories 371 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 45mg15%
Sodium 550mg23%
Potassium 237mg7%
Carbohydrates 65g22%
Fiber 3g12%
Sugar 35g39%
Protein 6g12%
Vitamin A 5095IU102%
Vitamin C 1mg1%
Calcium 105mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Breakfasts, Desserts, Holidays, snacks

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Reader Interactions

Comments

  1. Susan Potter says

    October 21, 2019 at 4:25 pm

    5 stars
    Made this and it is so, so delicious! Added pecans to the topping! I have to make the loaf again!

    Reply
  2. Greg says

    September 12, 2019 at 9:21 am

    5 stars
    Omg this looks so good!

    Reply

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