Pumpkin Loaf with Butterscotch Streusel Topping

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!!

Pumpkin Loaf with Butterscotch Streusel Topping

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Course: Dessert

Servings: 1 loaf

Author: Julia Frey of Vikalinka

Ingredients

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

Instructions

• 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.

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