This pumpkin walnut loaf is light, springy, and fully embraces the holiday season. It’s layers of irresistible cinnamon walnut streusel adds another level of sweetness and takes it over the top.
The pumpkin puree, vegetable oil and buttermilk in the loaf helps keep it extra moist which means this cake is foolproof against dryness!
Happy Thanksgiving!
Happy Thanksgiving to all my American readers out there! I’m so jealous of you all right now because we already had our round of Thanksgiving way back in October 🙁
I actually tried to convince mother deer that we should do Thanksgiving dinner all over again since it’s technically Thanksgiving…but she wasn’t having it because she knew that she would be doing all the work since I’m so busy these days.
But I wasn’t going to leave (American) Thanksgiving uncelebrated so I decided to bake up a pumpkin walnut loaf that was topped with cinnamon streusel!
This loaf actually reminded lil’ bun of the cinnamon coffee cake from Starbucks because of the ribbons of cinnamon-y goodness that were sandwiched between moist pumpkin cake. Then the crunchy walnuts created a textural surprise and a nice hint of nuttiness to round everything out.
I might not be able to fully celebrate Thanksgiving again, but this loaf definitely cheered me up!
Hope everyone has a fabulous Thanksgiving! What’s your favorite thing to have?
Pumpkin walnut loaf
- 3/4 cups granulated sugar
- 1/3 cup light brown sugar
- 2 large egg
- 1/2 cup vegetable oil
- 1 3/4 cups pumpkin puree (can sub mashed sweet potato)
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 teaspoons baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 cup dark brown sugar
- 1 teaspoon cinnamon
- 1 cup chopped walnuts
- Preheat oven to 375°F.
- Whisk the sugar, light brown sugar, vegetable oil and eggs together in a large bowl. Add in the pumpkin puree, vanilla extract and buttermilk. Stir until combined.
- Sift the all purpose flour, baking powder, baking soda, salt, pumpkin spice, and 1 teaspoon cinnamon into the pumpkin mixture. Mix until just combined.
- In a medium bowl, combine the dark brown sugar, chopped walnuts and 1/2 teaspoon of cinnamon
- Pour 1/4 the pumpkin batter into each of your lined or greased loaf pans. Sprinkle 1/4 of your cinnamon walnut mixture on top of each loaf pan. Top the loaves with the remaining batter, making sure use half of it for each pan. Divide the remaining cinnamon walnut mixture between the two loaves.
- Bake at 375F for 50 – 60 minutes or until toothpick inserted comes out clean.
- Let cool for 10 minutes before slicing into pieces.
Sounds yummy!
A streusel topping always makes any recipe delicious. Pumpkin is perfect and something I did not use much this year except for pies 🙂
It’s been just the opposite for me! I never make pies because they look so tricky!
Love the concept of streusel layering & topping. Thanks for sharing!
Thanks Suchitra! It makes it so much more enjoyable because you get some of it in every bite! 😛