Description
Indulge in a decadent treat with this Moist Pumpkin Loaf Cake recipe featuring a delectable crumb topping and irresistible Biscoff glaze. Perfect for fall baking!
Ingredients
- All-purpose flour, 1 3/4 cups (220g)
- Granulated sugar, 1 cup (200g)
- Brown sugar, 1/2 cup (100g)
- Baking powder, 1 teaspoon (5g)
- Baking soda, 1/2 teaspoon (2.5g)
- Salt, 1/2 teaspoon (2.5g)
- Ground cinnamon, 1 teaspoon (2g)
- Ground nutmeg, 1/2 teaspoon (1g)
- Ground ginger, 1/4 teaspoon (0.5g)
- Ground cloves, 1/4 teaspoon (0.5g)
- Canned pumpkin puree, 1 cup (240g)
- Vegetable oil, 1/2 cup (120ml)
- Eggs, 2 large
- Vanilla extract, 1 teaspoon (5ml)
- Milk, 1/4 cup (60ml)
- For the crumb topping:
- All-purpose flour, 1/2 cup (65g)
- Brown sugar, 1/4 cup (50g)
- Ground cinnamon, 1/2 teaspoon (1g)
- Butter, melted, 1/4 cup (60g)
- For the Biscoff glaze:
- Biscoff spread, 1/4 cup (60g)
- Powdered sugar, 1/2 cup (60g)
- Milk, 2 tablespoons (30ml)
- Vanilla extract, 1/2 teaspoon (2.5ml)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a loaf pan.
- In a large bowl, whisk together 1 3/4 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
- In another bowl, combine 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract, and 1/4 cup milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan.
- For the crumb topping, mix 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon in a small bowl.
- Add 1/4 cup melted butter to the crumb mixture and stir until crumbs form.
- Sprinkle the crumb topping evenly over the batter in the loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the Biscoff glaze, combine 1/4 cup Biscoff spread, 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract in a bowl.
- Whisk until smooth and slightly thickened.
- Drizzle the Biscoff glaze over the cooled pumpkin loaf.
- Let the glaze set before slicing and serving.
Notes
- Consider using dark brown sugar for a richer flavor.
- Adjust the spices to your preference for a spicier taste.
- Swap vegetable oil with melted butter for a denser, moist pumpkin loaf.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 10g
- Protein: 3g
Keywords: pumpkin loaf, crumb topping, biscoff glaze, moist cake, fall dessert
