Pumpkin Crumb Loaf Cake
Cook time: 
Total time: 
Serves: 1
Classic pumpkin bread with a brown sugar crumb topping and drizzle of icing
  • ½ cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Crumb Topping:
  • 1 cup all-purpose flour
  • ⅔ cup brown sugar
  • 1 stick salted butter, melted
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • Icing:
  • ½ cup powdered sugar
  • whole milk (a few teaspoons)
  1. Preheat oven to 350 degrees. Butter and line a loaf pan with parchment; set aside. (Make sure your parchment paper hangs over the pan so that you can easily lift out the loaf after baking)
  2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
  3. Add eggs, and beat to incorporate.
  4. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture, and mix until just combined.
  5. Add pumpkin, sour cream, and vanilla; mix to combine.
  6. In a bowl combine ingredients for the crumble topping; flour, brown sugar, melted butter, cinnamon and nutmeg and mix together with a fork.
  7. Pour batter into prepared pan and top with crumble mixture. You may want to use a little less than the recipe calls for if it looks too full.
  8. Bake 50 minutes or until a cake tester inserted into the center of the cake comes out clean. Let rest in pan for 10 minutes, then pull out of the pan using the parchment paper and place on a cooling rack to cool completely before icing.
  9. Drizzle with a mixture of powdered sugar mixed with just a small amount of milk until it's able to be drizzled.
  10. Slice carefully with a serrated knife and serve.
Recipe by Freutcake at http://www.freutcake.com/in-the-kitchen/breakfast/pumpkin-crumb-loaf-cake/