You know what guys, I’m not even ashamed to admit that this year I’ve gone slightly pumpkin crazy. But, I do it with good reason. Quite frankly, I LOVE the taste that pumpkin adds to a bake – it’s just delicious.
So, because of that, I’ve gone overboard… sorry not sorry!
Mind you, with that being said, I’ve actually had a fair few of you guys contact me saying how much you’ve enjoyed the pumpkin bakes this year, so before autumn ends, I thought I’d share one more. Just for you guys!
Now, we all love a loaf cake, don’t we? They are quick, easy and the result is always blooming delicious. So a pumpkin loaf had to be on the cards for this year.
This pumpkin loaf is everything that autumn is about. It’s got warm spices throughout, it’s got a crunchy crumble topping and a sweet maple glaze which can I just say, all pair so beautifully with one another to create the most sensational autumnal taste.
So, if this pumpkin loaf has taken your fancy, then you know the drill. Keep on scrolling below and you’ll find the recipe on how to make it!
Category: Desert / Sweet Treat
Prep Time: 30 Minutes
Cook Time: 45-50 Minutes
Decorating Time: 10 Minutes
Overall Time: 1.5 Hours
Ingredients You’ll Need For Streusel:
- 56g Of Unsalted Butter, Melted
- 63g Of Plain Flour
- 67g Of Light Brown Sugar
- 1tbsp Of Granulated Sugar
- 3/4tsp Of Ground Cinnamon
Ingredients You’ll Need For Pumpkin Loaf:
- 56g Of Unsalted Butter
- 245g Of Pure Pumpkin Purée
- 83ml Of Semi-Skimmed Milk
- 2 Eggs
- 63ml Of Vegetable Oil
- 2tsp Of Vanilla Extract
- 188g Of Plain Flour
- 200g Of Light Brown Sugar
- 1tsp Of Baking Powder
- 3/4tsp Of Ground Cinnamon
- 1/4tsp Of Ground Ginger
- 1/4tsp Of Ground All-Spice
Ingredients You’ll Need For Maple Glaze:
- 28g Of Unsalted Butter
- 55g Of Light Brown Sugar
- 3tbsp Of Double Cream
- 1/2tbsp Of Maple Syrup
- 80g Of Icing Sugar
How To Make The Streusel:
- Firstly, gather together your equipment and ingredients, line a loaf tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add the 56g of unsalted butter. Place into the microwave and in 20 second blasts, blast the butter until completely melted. Then set to one side to cool for 5 minutes.
- In a small bowl, mix together the 63g of plain flour, 67g of light brown sugar, 1tbsp of granulated sugar and 3/4tsp of ground cinnamon.
- Once the butter has cooled slightly, pour into the dry ingredients and using a fork, stir all the ingredients together until the mixture resembles crumbs.
- Place the crumbs into the fridge whilst you prepare the pumpkin loaf.
How To Make The Pumpkin Loaf:
- In a small saucepan over a medium heat, add the 56g of unsalted butter, heat the butter until melted. Stirring occasionally, continue to heat the butter, at some point, it will begin to crackle and foam. Continue stirring frequently for about 5 minutes, until the butter begins to brown and has a nutty aroma.
- When the butter has browned, remove from the heat and immediately transfer to a medium sized bowl and allow the butter to cool for 5-10 minutes.
- Meanwhile, in a separate bowl, whisk together the 188g of plain flour, 200g of light brown sugar, 1tsp of baking powder, 3/4tsp of ground cinnamon, 1/4tsp of ground ginger and 1/4tsp of ground all-spice.
- Now that the butter has cooled (no longer hot, warm is perfect), add the 245g of pumpkin purée, 83ml of semi-skimmed milk, 2 eggs, 63ml of vegetable oil and 2tsp of vanilla extract to the warm butter and whisk together until combined.
- Using a large rubber spatula, in two additions, add the dry ingredients into the wet ingredients and mix together until fully incorporated.
- Pour the batter into the pre-line loaf tin.
- Remove the streusel from the fridge and using your hands, sprinkle 3/4 of the streusel mixture evenly across the top of the loaf batter.
- Place the loaf tin into the oven and allow to bake for 45-50 minutes, until the loaf is golden brown and a skewer placed into the centre of the loaf comes out clean.
- Remove the loaf from the oven and allow to cool in the tin for 20-30 minutes, then, carefully remove the loaf from the tin and place onto a wire rack to cool down completely.
How To Make The Maple Glaze:
- Once the loaf has cooled completely, it’s time to make the maple glaze.
- In a medium saucepan, over a medium heat, melt the 28g of unsalted butter.
- When melted, stir in the 55g of light brown sugar, 3tbsp of double cream and 1/2tbsp of maple syrup.
- Making sure to whisk frequently, continue cooking the mixture for around 5 minutes, during this time, the mixture will begin to thicken.
- When the mixture begins to simmer, remove from the heat and immediately add the 80g of icing sugar and stir until smooth (TIP: if the glaze isn’t thick, continue to add 2tsp of icing sugar until the glaze has thickened).
- Drizzle the glaze over the top of the cooled loaf until all the glaze has been completely used up.
- Finally, sprinkle over the remaining 1/4 of streusel mixture.
That’s your Pumpkin Loaf With A Maple Glaze prepared, baked and decorated, ready for you to enjoy this autumn.
This loaf is everything autumn is about – soul-warming, homely and utterly delicious! What more could you possibly ask for.
That’s the last pumpkin recipe of the year and as sad as I am to be finishing, we’ve ended with a bang and I’m in love with every pumpkin based recipe I’ve created this year!
It’s been a ride, let me tell you that. I hope you’ve loved them as much as I do.
Let me know in the comments below if you make this pumpkin loaf yourself and if you do, what your thoughts are on it. Have I managed to turn you pumpkin crazy?
Sending you all tons of love & hugs as always,