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Pumpkin Cake with Crunchy Streusel Topping

How to make pumpkin cake, the American-style pumpkin bread. This sweet loaf is made with squash purée (pumpkin, kuri squash, etc.) and warm spices for a tender, moist crumb.

Cake au potiron façon pumpkin bread Américain

What is Pumpkin Bread

When autumn arrives, many desserts highlight seasonal fruits and vegetables: apple pie, pumpkin pie, banana bread and, of course, pumpkin bread. This popular American loaf is often called “cake au potiron” or “cake à la citrouille” in French.

Made with squash—pumpkin, potimarron or other cucurbit varieties—this sweet loaf benefits from the vegetable’s natural moisture. The purée creates an exceptionally tender, melt-in-your-mouth texture. A streusel topping adds a pleasant crunchy sweet contrast.

Other pumpkin recipes: Try pumpkin pie, pumpkin streusel muffins, banana-pumpkin muffins, pumpkin spice latte or pumpkin chai latte for more autumnal flavors.

More Loaf Recipes

  • Cake banane et pépites de chocolat
    Banana Chocolate Chip Cake
  • Cake au citron moelleux
    Lemon Loaf
  • Banana Bread
    Banana Bread
  • Cake aux Carottes
    Carrot Cake Loaf
Cake au potiron façon pumpkin bread Américain

How to Make Pumpkin Loaf

Prepare the Streusel

  1. Combine flour, almond powder, brown sugar (cassonade or vergeoise), cold butter cut into pieces and a pinch of fleur de sel in a bowl.
  2. Rub the ingredients between your fingers until the mixture resembles coarse sand.
  3. Form a rough ball and break it into chunks to create a crumble texture.
  4. Chill the streusel in the refrigerator while you prepare the loaf batter.
Préparation pour streusel
Préparation pour pumpkin bread

Prepare the Loaf

  1. Preheat the oven to 175°C (350°F). Grease or line a 25 cm (10 in) loaf pan.
  2. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt and pumpkin spice blend (cinnamon, nutmeg, ginger, clove).
  3. In another bowl, beat the softened or melted butter with brown sugar and granulated sugar for about 2 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the squash purée until well combined and the mixture is smooth.
  6. Fold in the dry ingredients gently until the batter is homogeneous but not overmixed.
  7. Pour the batter into the prepared loaf pan.
  8. Evenly sprinkle the chilled streusel over the top to cover the surface.
  9. Bake for about 50 minutes to 1 hour. Test by inserting a toothpick into the center: it should come out clean or with a few moist crumbs. If wet batter sticks, bake 10 minutes longer and test again.
  10. Allow the loaf to cool completely in the pan before unmolding to prevent it from breaking.
Cuisson du cake au potiron
Cuisson du cake au potiron
Cake au potiron façon pumpkin bread Américain

If You Love Pumpkin

  • Muffins Banane Potiron
    Banana Pumpkin Muffins
  • Pumpkin pie recette de la tarte au potiron
    American Pumpkin Pie
  • Muffins Potiron et Streusel
    Pumpkin Streusel Muffins
  • Pumpkin Spice Latte
    Pumpkin Spice Latte
Cake au potiron façon pumpkin bread Américain

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Cake au potiron façon pumpkin bread Américain

Pumpkin Loaf

5 from 4 reviews

  • Total Time: 1 hour 15 minutes
  • Yield: 10–12 slices

Description

Ultra-moist pumpkin loaf suitable for a 25 cm (10 in) loaf pan, yielding about 10–12 servings.

Ingredients

Streusel

  • 40 g flour
  • 40 g almond powder
  • 40 g brown sugar (vergeoise or cassonade)
  • 40 g cold butter
  • 1 pinch fleur de sel

Pumpkin Loaf

  • 250 g all-purpose flour (T45)
  • 1 pinch salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground clove
  • 150 g butter, softened
  • 150 g brown sugar
  • 100 g granulated sugar
  • 3 eggs (room temperature)
  • 400 g squash purée (cooled)

Instructions

Streusel

  1. Combine streusel ingredients and rub between your hands until sandy. Form a ball and break into small chunks. Chill until needed.

Pumpkin Loaf

  1. Preheat oven to 175°C and line or grease a 25 cm loaf pan.
  2. Whisk together the dry ingredients and spices in a bowl.
  3. In a separate bowl, mix butter with both sugars until smooth.
  4. Add eggs one at a time, mixing after each.
  5. Stir in the cooled squash purée until combined.
  6. Gently fold in the dry ingredients until the batter is uniform.
  7. Pour the batter into the pan and evenly scatter the chilled streusel on top.
  8. Bake about 50–60 minutes. Test with a toothpick: when it comes out with a few moist crumbs, the loaf is ready.
  9. Cool completely in the pan before removing to slice cleanly.

Notes

How to Make Squash Purée

Cut the squash into pieces and steam for 20–25 minutes until very tender. Mash with a fork or ricer and let cool completely before using in the batter.

Storage

Store at room temperature in a covered container for up to 1 week. Freeze up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Cake, Dessert
  • Cuisine: American

Nutrition

  • Calories: 341
  • Sugar (g): 25
  • Sodium (mg): 195
  • Fat (g): 16
  • Saturated Fat (g): 9
  • Carbohydrates (g): 46
  • Fiber (g): 2
  • Protein (g): 5
  • Cholesterol (mg): 75

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