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Pumpkin Caramel Loaf with Cinnamon Streusel

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5 from 15 reviews

  • Author: Living the Gourmet
  • Total Time: 55 minutes
  • Yield: 8 slices 1x


Units Scale

For the Pumpkin Loaf:

  • 3/4 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup almond flour
  • 1 1/4 cups AP flour
  • 1 teaspoon Saigon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon ground nutmeg
  • Homemade Caramel Sauce

For the Streusel:

  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 4 tablespoons AP flour


  • Preheat oven to 350 degrees F.  Grease a 8½ x 4½ inch loaf pan and line with parchment paper.  Set aside.
  • In a small oven proof bowl, combine ingredients for the streusel.  While the oven is preheating, pop the bowl in there to melt the butter with the flour and sugar.  Once melted, mix to combine with a fork and set aside.
  • In the bowl of a stand mixer, mix all of the ingredients for the pumpkin loaf until smooth.  The batter will be slightly thick.
  • Divide the batter, pouring half into the loaf pan, then drizzle about 3 tablespoons of caramel sauce, and top with the remaining batter.
  • Sprinkle the streusel topping and bake for about 50 minutes.  If the cake tester comes out clean, the loaf is done.  Remove and let cool on a wire rack for a few minutes before removing from the pan.
  • Serve and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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