This Pumpkin Loaf Cake is the perfect autumn treat—moist, full of warm spices, and topped with a crunchy crumb topping and a drizzle of rich Biscoff glaze. The combination of pumpkin puree, cinnamon, and all-spice creates a wonderfully spiced cake that’s easy to make and utterly delicious. The crumb topping adds a delightful crunch, while the Biscoff glaze takes it to the next level with its sweet, caramelized flavor. You can even customize the cake by adding chocolate chips, chai spice, or chopped nuts for extra texture and flavor.
Why You’ll Love This Recipe
You’ll love this recipe for its moist texture and irresistible flavor. The pumpkin puree keeps the cake incredibly soft, while the crumb topping adds the perfect contrast with its crispy, buttery texture. The Biscoff glaze adds a sweet and indulgent touch, making this cake feel extra special. Plus, the recipe is super easy to follow, making it perfect for both beginner and experienced bakers alike. Whether you’re serving it for breakfast, a snack, or dessert, this pumpkin loaf cake is sure to become a seasonal favorite.
Perfect Occasion
This pumpkin loaf cake is ideal for cozy fall mornings, holiday gatherings, or as a special treat to enjoy with a cup of coffee or tea. It’s also great for sharing with friends and family during the autumn season, or as a homemade gift. The warm spices and comforting flavors make it perfect for Thanksgiving, Halloween parties, or simply enjoying on a chilly afternoon. Its versatility means you can make it for casual get-togethers or more festive occasions.
Decoration Tips
To give your cake a professional touch, drizzle the melted Biscoff glaze in a zigzag pattern over the cooled cake. For a more elegant look, you can sprinkle some crushed Biscoff cookies on top of the glaze. If you want to add more texture, you can garnish the cake with a few extra chopped nuts like pecans or walnuts. Dusting the top with a bit of powdered sugar can also give it a beautiful finish. The crumb topping is already a stunning feature, so any decoration should enhance without overwhelming the cake.
Ingredients:
For the Crumb Topping:
- 35 g (2 tablespoons) melted butter (vegan butter optional)
- 80 g (⅔ cup) all-purpose flour
- 55 g (¼ cup) sugar (cane or caster)
- ⅛ tsp salt
- ½ tsp cinnamon powder
For the Pumpkin Loaf Cake:
- 135 ml (½ cup + 1 tablespoon) milk (unsweetened almond milk or any milk of your choice)
- 1 tsp vinegar
- 150 g (¾ cup) sugar (cane or caster)
- 260 g (1 cup) pumpkin puree
- 100 ml (⅓ cup + 1 tablespoon) oil
- 2 tsp vanilla extract
- 280 g (2 cups + ¼ cup) all-purpose flour
- 3 tsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- ½ tsp all-spice or chai spice
- ¼ tsp salt
- 150 g (⅓ cup) Biscoff spread, melted
Instructions:
- Prepare the Crumb Topping: In a bowl, combine the sugar, flour, salt, and cinnamon. Add the melted butter and mix until the mixture becomes crumbly. Chill the topping in the fridge or freezer while you prepare the cake. (You can also store it in the freezer for up to a month.)
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch loaf pan with baking paper, leaving an overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the milk, vinegar, oil, sugar, vanilla extract, and pumpkin puree until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix the flour, cornstarch, baking powder, baking soda, cinnamon, all-spice, and salt.
- Make the Batter: Gradually mix the dry ingredients into the wet ingredients using a hand whisk until just combined. Be careful not to overmix.
- Assemble the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Add a thick layer of the chilled crumb topping evenly over the batter.
- Bake: Bake the loaf in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 45 minutes before transferring it to a wire rack to cool completely.
- Add the Biscoff Glaze: Drizzle the melted Biscoff spread over the cooled loaf in a zigzag pattern or however you like.
Enjoy this deliciously moist Pumpkin Loaf Cake with Crumb Topping and Biscoff Glaze, perfect for fall and beyond!
