Ingredients
- 7.5 oz can pumpkin purée
- 2 eggs
- 1/2 cup olive oil
- 1/3 cup milk
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla bean paste
- 3 tablespoons butter, cold and cubed
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons milk
- 2 tablespoons milk
Directions
Preheat oven to 350°F.
Line or grease a 9x5” loaf pan.
Mash the main ingredient with your hands or a fork until chunky.
In a large bowl, whisk together the wet ingredients until smooth.
In a separate bowl, combine and whisk the dry ingredients.
Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
Pour batter into the prepared loaf pan and evenly top with crumble.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
Whisk the drizzle ingredients until smooth and drizzle over the completely cooled loaf.
Frequently Asked Questions
How should I store this Pumpkin Crumble Loaf to keep it fresh?
Once completely cooled, store your Pumpkin Crumble Loaf tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. The vanilla bean glaze holds up well at room temperature, but refrigeration will extend its shelf life. For longer storage, wrap slices tightly and freeze for up to three months.
Can I substitute the olive oil in this recipe for melted butter?
While this recipe calls for 1/2 cup of olive oil for a moist texture, you can substitute it with an equal amount (1/2 cup) of melted unsalted butter. Keep in mind that using butter may slightly alter the final flavor profile, giving it a richer, more traditional cake taste compared to the subtle notes provided by the olive oil.
My loaf came out dense; what went wrong with my Pumpkin Crumble Loaf?
A dense loaf often results from overmixing the batter after adding the flour. Ensure you only mix until just combined, especially since the recipe calls for 1 3/4 cups of all-purpose flour. Also, make sure your baking soda is fresh, as expired leavening agents can prevent proper rise during the 55-minute bake time at 350°F.
