Around Thanksgiving I had found this recipe on Pinterest and pinned it. I love anything pumpkin. I didn't have time to try it until Sunday. It is super moist and delicious! The topping is a little crunchy and hard to cut through without smashing the cake underneath. I really like that it's made in a loaf size pan instead of a large cake pan, it's easier for us to get it eaten before it's not good anymore. Here is the original site where the cake was pinned from. Enjoy!
Picture by: Mommy? I'm Hungry!
Cake Batter1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter
1 1⁄4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1⁄3 cup milk
3⁄4 cup chopped walnuts (optional)
Topping
2⁄3 cup plus 2 tablespoons rolled oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon cinnamon
6 tablespoons unsalted butter
Directions
Preheat oven to 350°F.
-Grease a 9x5x3-inch loaf pan and line with parchment paper.
-To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
-In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
-Add the pumpkin and vanilla extract to the wet batter mix.
-Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
-Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
-Turn the cake out onto a rack and cool completely.
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