Mornings in the middle of autumn are hard. They are dark, cold and depressing, especially when your wake up time is 6 am. Well, technically it’s 6:30 but apparently I am so into my routine now that my body doesn’t like to wait for the alarm anymore. What is worse is when you are up at 7 am on a Saturday. What happened to me? I am a night owl! My only consolation in this dreary rainy season is an abundance of pumpkin and squashes. I love that God made them bright orange! We need a splash of colour when everything else is monochrome grey. This pumpkin loaf with butterscotch streusel topping made a few of my mornings a bit brighter this week. I know I appear to be easily pleased but don’t be fooled, I am picky about my food. When something makes me happy it has to be pretty darn good! I mean fantastic.
I am not going to lie to you, the best part of this pumpkin loaf is the butterscotch streusel. It’s like by adding it on top of a regularly delicious loaf it got shot in the category of a uber-delicious. I kinda wanted to cut the top layer off and just eat that and leave the bottom to the ones who get up half hour later but I didn’t.
And of course it’s easy to make, just make everything together and sprinkle the streusel topping on. Pop it in the oven and enjoy!!
For the pumpkin loaf
- 1 cup canned pumpkin or cooked and mashed pumpkin
- 3/4 cup white sugar
- 1/3 cup oil
- 2 eggs large
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp mixed spice or pumpkin spice
- 1/4 tsp nutmeg
For the butterscotch streusel topping
- 3 tbsp flour
- 2 tbsp sugar
- 1/8 tsp cinnamon
- 1/8 tsp mixed spice or pumpkin spice
- 1/8 tsp nutmeg
- 1 1/2 tbsp butter
- 2 tbsp chopped walnuts
- 2 tbsp butterscotch chips
- Preheat the oven to 180C/350F
- In a large bowl mix pumpkin, sugar, oil and egg and beat with an electric mixer for 2 minutes.
- In a separate bowl combine sifted flour, baking soda, baking powder, salt and all spices.
- Add dry ingredients to the wet ingredients and mix until combined for about 2 minutes.
- Make the butterscotch streusel topping by combining flour and all spices in a small mixing bowl, add softened butter and mix it with your hands until the mixture reminds large oat flakes.
- Mix in chopped walnuts and butterscotch chips.
- Line your loaf pan with some parchment paper or grease it well and pour the pumpkin loaf batter in it.
- Top with the streusel topping and bake for 1 hour and 10 minutes or until a toothpick comes out clean when the cake is pierced.
- Cool in the pan for 30 minutes, then remove on a wire rack and cool completely.