Spiced Pumpkin Crumble Loaf; sweet fluffy pumpkin cake with a crisp cinnamon crumble topping.
The last thing the internet needs is another pumpkin recipe. So here’s another pumpkin recipe!
However, I promise it’s worth every minute of your time.
This lovely Spiced Pumpkin Crumble Loaf recipe doesn’t just include pumpkin for the sake of it. It doesn’t use flavourings or colourings to achieve that gorgeous autumn-orange colour. And it doesn’t claim to taste like pumpkin with no actual pumpkin flavour.
This recipe contains a generous amount of pumpkin, and you can taste every bit. Blended with dark brown sugar and cosy spices, it’s a seasonal dream. Whether you’re reading this on Halloween or days before Thanksgiving, you’re going to want to bookmark this little temptress.
The loaf before you was inspired by a lush Pumpkin Spice Bread I first shared with you guys years ago. You can make this using a tin of pumpkin like I did. However you can also use leftover pumpkin from October carving, or even some cooked and pureed sweet potato or butternut squash. Any sweet seasonal squash should do a marvellous job of creating this moist cake and giving it that uniquely orange colour.
You can watch a video version of this recipe here on my YouTube channel!
This is a chill recipe that isn’t too time-consuming or labour-intensive. It doesn’t take the same faff that a lovely Pumpkin Pie does, but produces a similarly dreamy result. This Spiced Pumpkin Crumble Loaf can make an ideal snack or perfect fancy breakfast treat. You won’t find it too sweet or too bland. It’s just that perfect balance somewhere between dessert and a deliciously substantial snack.
And can we talk about that crumble topping??
Think of the top of a nice apple crumble. Oaty, buttery, crunchy crumble. That’s what this Spiced Pumpkin Crumble Loaf is generously adorned with. It provides a beautiful contrast against the soft fluffiness of the pumpkin-laced loaf itself. It adds a special something to the recipe without any fancy ingredients or faff.
Simple, tasty, timeless. I hope you enjoy this recipe as much as we have!
Want to save this Spiced Pumpkin Crumble Loaf recipe for later? You can pin the image below:
To make this Spiced Pumpkin Crumble Loaf, simply follow the recipe below:
Ingredients
For the spiced pumpkin loaf:
- 75g (5 tbsp) softened butter or margarine
- 160g (1 ½ cups) soft brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 300g (1 cup) pumpkin puree
- 250g (2 cups) self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp mixed spice
- Pinch of salt
For the crumble topping:
- 3 tbsp rolled oats
- 2 tbsp caster sugar
- 1 tbsp self-raising flour
- 30g (2 tbsp) cold butter, cut into small cubes
- 2 tbsp icing sugar (optional, to decorate)
Instructions
For the spiced pumpkin loaf:
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 3.
- Grease and line a regular loaf tin.
- Beat the softened butter/margarine, sugar and vanilla together until just combined into a wet-sand looking mixture.
- Add in your eggs one at a time, beating well between each addition
- Add your pumpkin puree and stir until well incorporated.
- Add your flour, baking powder, cinnamon, mixed spice, and salt and gently fold everything together until just combined. Take care not to mix it too much or the cake may not rise well.
- Tip the mixture into your prepared tin and level the surface.
For the crumble topping:
- In a regular bowl, rub all your crumble topping ingredients together with clean fingers.
- Once you have a chunky crumble mixture with everything combined, sprinkle it all over your loaf mixture.
- Pop the tin into the oven for 45-50 minutes. The loaf should be springy to the touch when ready and a skewer inserted into the centre should come out clean.
- Cool the baked loaf in the tin completely,
- When your loaf cake has cooled, simply dust it with icing sugar (if using).
- Enjoy!
BE A MAVERICK: why not add some chopped pecans or hazelnuts to the crumble topping for extra flavour?
This Spiced Pumpkin Crumble Loaf will keep well in an airtight container for up to 3 days, but is best enjoyed fresh!
