Pumpkin Streusel Loaf Cake

Pumpkin may just be the king of seasonal flavors and seems to get more and more popular each year. This moist and tender quick bread is topped with a generous streusel topping that makes it extra special and perfect for holiday giving.


For Streusel Topping:

  • 1 cup flour
  • 2 teaspoons cinnamon
  • 1 cup brown sugar
  • 1/2 cup (1 stick) butter, slightly softened, cut into small cubes

For Loaf Cake:

  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) 100% pumpkin puree
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 cup of vegetable oil
  • 2/3 cup water


Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2 to 3 minute longer baking times). Grease and lightly flour loaf pans.

For Streusel Topping:

In a medium bowl, whisk together flour, cinnamon, and brown sugar. Cut in butter with a pastry blender or two knives until crumbly. Set aside.

For Loaf Cake:

In a medium bowl, combine flour, baking soda, salt, cinnamon, and pumpkin pie spice and whisk well. In a large bowl, mix together pumpkin puree, sugar, eggs, oil and water and blend on low speed until well combined. Add dry ingredients in thirds blending on low speed after each addition until just combined. Pour batter into pans, sprinkle generously with streusel and bake for 35 to 40 minutes for mini loaves (45 to 50 minutes for a full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan.

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