This moist pumpkin loaf is made with canned pumpkin purée, which keeps the crumb soft and means there’s no fresh pumpkin to roast or purée — so you can make it any time.
Our homemade Pumpkin Pie Spice Mix is at the heart of this pumpkin loaf, flavouring both the batter and the buttery pecan streusel. Made with cinnamon, ginger, nutmeg, allspice and cloves, the blend is easy to make ahead and keep on hand for pumpkin baking.
Pumpkin Loaf With Pecan Streusel Recipe
A moist pumpkin loaf made with canned pumpkin purée and homemade Pumpkin Pie Spice, topped with buttery pecan streusel and a maple icing drizzle.
Equipment
- Loaf Pan 9" x 5"
Ingredients
Pumpkin Pie Spice
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1½ tsp ground allspice
- 1½ tsp ground cloves
Pecan Streusel
- ⅔ cup all-purpose flour
- ½ cup packed light-brown sugar
- 1 tsp Pumpkin Pie Spice
- ½ tsp salt
- ¼ cup unsalted butter melted
- ½ cup pecans chopped (optional)
Pumpkin Loaf
- 1¾ cups all-purpose flour
- 2 tsp Pumpkin Pie Spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¾ tsp salt
- ¾ cup granulated sugar
- ¾ cup packed light-brown sugar
- 2 eggs
- 1⅓ cups canned pumpkin purée
- ½ cup vegetable oil
- 1½ tsp vanilla
Maple Icing
- ⅔ cup icing sugar
- 1 tbsp maple syrup approx
Instructions
- Preheat oven to 350°F. Grease 9 x 5-inch loaf pan and line with parchment, leaving overhang on the long sides.
- Make the Pumpkin Pie Spice: In a small bowl, stir together cinnamon, ginger, nutmeg, allspice and cloves until combined. Measure what you need for the loaf and streusel and store the remainder in an airtight container.
Pecan Streusel
- In bowl, whisk together flour, brown sugar, Pumpkin Pie Spice and salt. Using fork, stir in butter until large crumbs form; stir in pecans (if using). Set aside.
Pumpkin Loaf
- In bowl, whisk together flour, Pumpkin Pie Spice, baking soda, baking powder, cinnamon and salt.
- In large bowl, whisk together granulated sugar, brown sugar and eggs until light and smooth. Whisk in pumpkin purée, oil and vanilla until combined. Scrape into prepared pan, smoothing top. Sprinkle with streusel, gently pressing it in.
- Bake until loaf is golden and cake tester inserted in centre comes out clean, covering with foil if top is browning too quickly, 65 to 75 minutes. Let cool on rack for 10 minutes; then remove from pan, remove parchment and let cool on rack.
Icing Drizzle
- In small bowl, whisk together icing sugar and maple syrup until the consistency of molasses. Drizzle over pumpkin loaf; let stand until set.
ELLE Gourmet Tips
- Use pumpkin purée, not pumpkin pie filling.
- Look for pure canned pumpkin without added sugar or spices.
- Make the Pumpkin Pie Spice ahead.
- The recipe makes more than you need for the loaf, so store the remainder in an airtight container for future baking.
- Watch the streusel as it bakes.
- If the top begins browning too quickly, loosely cover the loaf with foil for the remainder of the baking time.
- Let the loaf cool before icing.
- Give it time to cool on the rack before adding the icing so the drizzle sets rather than melting into the loaf.
More Recipes Using Homemade Pumpkin Pie Spice
Pumpkin Cheesecake
An indulgent dessert combining the classic flavours of pumpkin pie and cheesecake, finished off with caramel and whipped topping.
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Pumpkin Meringue Pie
A silky pumpkin custard filling, baked in a flaky crust and topped with a mile-high glossy meringue. Homemade pumpkin pie spice creates perfectly balanced flavours.
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