I’m not usually a fan of pumpkin desserts, but with this recipe, consider me a convert. I used homemade pumpkin purée for it, which yes does take more time, yes is worth it, and yes makes the perfect cozy activity for rainy days.
My other trick? Mace. This spice comes from nutmeg seeds and creates the perfect doughnut flavor, without the density you typically get with doughnuts. It’s flavorful, packed with fall energy, and makes for a delicious dessert or breakfast. Pro tip: Bake this loaf while you watch your favorite fall movie.
Line a loaf pan with parchment paper and preheat the oven to 350°F.
Stir the flour, baking powder, baking soda, mace, cinnamon, and salt together. Set aside.
Using a stand or hand mixer (or just a whisk), mix together the eggs, sugar, oil, vanilla, pumpkin, and maple syrup in a large bowl.
Add the dry mix to the wet ingredients until combined.
Whisk together the crumble ingredients except the canola oil in a medium bowl. Add the canola oil one teaspoon at a time until the crumble holds together in small balls.
Pour the batter into the prepared pan. Top with the crumble.
Bake for 60 minutes, until a toothpick inserted in the middle comes out clean.
Make the glaze. Add the powdered sugar, vanilla, and salt to a medium bowl. Pour in the milk 1 teaspoon at a time and whisk together until it forms a thick, pourable consistency.
Drizzle the glaze over the cake and cut into slices. Enjoy with your favorite fall flannel.
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
