Enjoy this scrumptious Easy Pumpkin Loaf with Streusel that will make your mouth water. The loaf is moist, bright, and spiced with fall flavors. The streusel topping adds a crunchy texture and a sweet maple glaze drizzles over it. It’s perfect for a snack or dessert with a cup of tea or coffee.
Nothing says fall like a warm slice of pumpkin loaf. This recipe is easy, delicious, and better than any coffee shop version. It has a moist and fluffy crumb, a crunchy cinnamon-sugar topping, and a sweet maple glaze. It’s full of cozy pumpkin spice flavor that will make you feel like you’re in a pumpkin patch. This is the ultimate fall dessert that everyone will love.
What I Love About This Recipe
- It has a delightfully soft and moist texture that melts in your mouth.
- Whether you need to serve a few or many, this recipe is easy to adjust. You can double or triple the batter as needed. You can also bake them as pumpkin muffins for a bite-sized treat.
- This loaf is a feast for your senses. The soft and moist crumb contrasts with the crunchy and crumbly topping. The glaze adds a touch of sweetness and shine. You will love every bite of this sensational loaf.
- If you want a simpler version, skip the streusel topping and drizzle some maple glaze or you can enjoy it plain and savor the pumpkin flavor.
- Make this loaf with simple and affordable ingredients.
- Eggs: Use two large room-temperature eggs for this recipe. Room-temperature eggs are easier to mix with other ingredients, creating a lighter and fluffier texture. Place cold eggs in a bowl of warm water for about 10 minutes to quickly bring them to room temperature.
- Pumpkin puree: I use canned pumpkin puree; however, you can also use fresh pumpkin puree, which may affect the loaf’s color. Fresh pumpkin puree has more moisture and less sweetness than canned pumpkin puree, so you may need to adjust the amount of sugar and liquid in your recipe. To make your pumpkin puree, roast or boil a small pumpkin and then puree the flesh in a blender or food processor.
- Brown sugar: Adds a sweet caramel-like flavor to the pumpkin loaf crumb.
- Vegetable oil: This makes the loaf moist. You can also try olive or canola oil for a more neutral flavor.
- Vanilla extract: For additional sweetness. You can also use maple syrup or almond extract as alternatives, but they will have a different flavor.
- Milk: Use full-fat milk for the best flavor but you can also use any other milk you choose.
- Baking powder and baking soda: This helps the loaf to rise.
- All-purpose flour: Sift the flour to remove lumps and dirt.
- Cinnamon, nutmeg, cloves, ginger: I combined these ingredients to make pumpkin spice and add sweet fall flavors to the loaf. You can also use pumpkin spice instead. Pumpkin spice is a premixed blend of these spices found in most grocery stores or online.
- Salt: To balance the sweet flavors.
Streusel Topping (optional)
- All-purpose flour: Sift the flour to remove excess lumps and dirt. This will give the cake batter a smooth consistency.
- Brown sugar: For texture and sweetness.
- Cinnamon: Use ground cinnamon.
- Nutmeg: Use ground nutmeg.
- Melted butter: I use unsalted butter. Heat it in a microwave and leave to cool before mixing.
Maple Glaze (optional)
- Maple syrup: Use good-quality maple syrup for this glaze.
- Unsalted butter: Melt butter and combine with the other ingredients to make the glaze.
- Powdered sugar: Sift the sugar to give the glaze a smooth texture.
If you are not a fan of streusel, top it with a tangy cream cheese frosting.
You can also add some chocolate chips to the batter for a rich and gooey surprise. Just fold in about a cup of semi-sweet or dark chocolate chips before pouring the batter into the loaf pan.
Another way to customize your pumpkin loaf is to add crunchy toppings, such as pumpkin seeds or pecans. Just sprinkle them over the batter before baking and press them lightly onto the surface. They will add some texture and nuttiness to your loaf.
How to Make Pumpkin Loaf with Streusel
- Preheat oven to 160C/350F. Whisk together eggs, pumpkin puree, brown sugar, oil, milk, and vanilla extract in a large bowl until smooth.
2. Combine the dry ingredients in a separate bowl. Add flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Whisk well.
3. Add the dry and wet ingredients and stir until well combined. Avoid overmixing as this will make the loaf tough and chewy. Transfer the batter to a lined and greased loaf tin.
4. To make a crumb topping, mix together flour, butter, sugar, cinnamon, and nutmeg in a bowl.
Then sprinkle it evenly on top of the batter. Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
6. Allow the loaf to rest in the tin for 5 minutes, then transfer it to a wire rack to cool completely. Then drizzle the pumpkin bread with a maple glaze (optional).
To make the maple glaze combine icing sugar, maple syrup and melted butter and mix until smooth.
5. Indulge in this rich, moist pumpkin bread as a sweet treat or a snack.
Tips and Tricks
- Weighing ingredients: When baking, I always weigh my ingredients with a scale because it ensures accuracy and prevents mistakes. If you use measuring cups, level them off after filling them.
- Room temperature: Make sure the wet ingredients are at room temperature before mixing them. Cold ingredients can make the cake batter separate and curdle.
- Oven: Before baking, preheat the oven for at least ten minutes. This will help the loaf rise and bake evenly.
To keep the pumpkin loaf fresh, wrap it tightly with plastic wrap or foil, or store it in an airtight container. You can keep it at room temperature for up to 3 days or in the fridge for up to 2 weeks.
It can also be frozen in an airtight container for up to 1 month. Allow it to defrost in the refrigerator.
Yes, you can bake with regular pumpkins, but not all pumpkins are created equal. It is best to roast them and blend them into a puree, which you can use to make pies, cakes, muffins, breads, and more. People also sometimes top baked goods with pumpkin slices, especially if they are sweet and tender varieties like sugar pie or kabocha.
Pumpkins sometimes have a soggy bottom when they are not left to cool upside down, so it is important to invert them on a wire rack as soon as they come out of the oven. You should also ensure the loaf is baked for long enough, which you can check by inserting a toothpick or a skewer into the center and seeing if it comes out clean.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Easy Pumpkin Loaf with Streusel
- mixing bowl
- 2 eggs
- 1 cup of canned pumpkin puree
- 245 g of brown sugar or 1 1/4 cup
- 118 ml of vegetable oil or 1/2 cup
- 1 tsp of vanilla extract
- 60 ml of milk or 1/4 cup
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 188 g of all purpose flour or 1 1/2 cups
- 1/4 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/4 tsp of cloves
- 1/4 tsp ginger
- 1/2 tsp of salt
Streusel Topping (optional)
- 1/2 cup of flour
- 1/4 cup of brown sugar
- 2 tbsp of sugar
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 3 tbsp of melted butter
Maple Glaze (optional)
- 3 tbsp of maple syrup
- 1 tbsp of unsalted butter
- 1 cup of powdered sugar sifted
- Heat the oven to 160C/350F and line and grease a loaf tin. In a large bowl, whisk the eggs, pumpkin puree, brown sugar, oil, milk, and vanilla extract until smooth and well combined.
- In another bowl, whisk the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. These are the dry ingredients that will give the loaf structure and flavor.
- Gently fold the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix the batter or the loaf will be tough and chewy. Pour the batter into the prepared loaf tin and smooth the top.
- To make a crumb topping for extra crunch and sweetness, rub the flour, butter, sugar, cinnamon, and nutmeg together in a bowl with your fingers until crumbly. Sprinkle the topping evenly over the batter.
- Bake the loaf for 50-60 minutes or until a knife inserted in the center comes out clean. Let the loaf cool slightly in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
- If you want to make your pumpkin bread even more decadent, you can drizzle it with a maple glaze. Just whisk some icing sugar, maple syrup and melted butter together until smooth and drizzle over the cooled loaf.
- Enjoy this rich, moist pumpkin bread as a delicious dessert or a satisfying snack.
- Using a scale to weigh your ingredients is a smart way to bake, as it ensures accuracy and prevents mistakes. Measuring cups can be inaccurate and inconsistent, so if you use them, make sure to level them off after filling them.
- Bring the wet ingredients to room temperature before mixing them. This will help them blend smoothly and evenly. Cold ingredients can cause the cake batter to separate and curdle, which can affect the texture and appearance of the loaf.
- Preheat the oven for at least ten minutes before baking. This will help the loaf rise and bake evenly. A cold oven can result in a dense and uneven loaf, which can ruin your baking experience.