IvanEats recipe
Pumpkin Loaf Cake with Oat Streusel
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Ingredients
Pumpkin Cake
Oat Streusel
Method
- Preheat the oven to 200°C. Wash the pumpkin and carefully pierce it deeply several times with a knife to allow steam to escape. Place on a baking tray and roast for 60–90 minutes, until completely soft.
- Allow the pumpkin to cool slightly, then cut it open and remove the seeds. Scoop out the flesh and blend until smooth. Drain any excess liquid and measure 250 g of purée. Leave to cool.
- Reduce the oven temperature to 175°C. Grease and line a 23 × 13 cm loaf pan with parchment paper.
- Prepare the streusel by combining the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and rub together with your fingertips until coarse crumbs form. Refrigerate until needed.
- Whisk the eggs and brown sugar together until well combined.
- Add the olive oil, pumpkin purée, vanilla extract, and orange zest. Mix until smooth.
- In a separate bowl, combine the flour, baking powder, cinnamon, ginger, cardamom, and salt.
- Gently fold the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter into the prepared loaf pan and spread evenly. Scatter the oat streusel over the top.
- Bake for 55–70 minutes, or until a skewer inserted into the center comes out without wet batter. If the streusel browns too quickly, loosely cover with aluminum foil.
- Allow the cake to cool in the pan for 15–20 minutes before transferring to a wire rack. Let cool before slicing and serving.
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