Sourdough Pumpkin Streusel Loaf cake
Servings: 12
Ingredients
For the Streusel Topping:
- 1/2 cup All Purpose Flour
- 1/3 cup Brown Sugar
- 4 tbsp. Melted Butter
- 2 tsp. Ground Cinnamon
For the Pumpkin Loaf Cake:
- 1/2 cup Olive Oil
- 1/2 cup Granulated Cane Sugar
- 1/4 cup Light Brown Sugar
- 2 large Eggs
- 1 cup Canned Pumpkin Puree
- 1/2 cup Sourdough Discard
- 1/2 cup Plain Greek Yogurt
- 1/3 cup Buttermilk
- 1 tsp. Vanilla Extract
- 2 tsp. Ground Cinnamon
- 1 tsp. Pumpkin Spice
- 1 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 3/4 cup All Purpose Flour
- 1/2 cup Mini Chocolate Chips
Instructions
For the Streusel Topping:
- Preheat oven to 350F. Butter a 9x5" loaf pan and line with parchment paper so that it extends on the outside as "sleeves" for easy removal.
- In a small bowl, combine all ingredients and mix until crumb-like texture. Set aside.
For the Pumpkin Loaf Cake:
- In a large bowl, combine the olive oil, granulated cane sugar, brown sugar, and eggs. Beat for 1-2 minutes, until frothy and doubled in volume.
- Add the pumpkin puree, sourdough discard, yogurt, buttermilk, and vanilla extract. Mix until smooth.
- Add the cinnamon, pumpkin pie spice, baking soda, and salt. Mix until smooth.
- Add the flour and chocolate chips. Mix just until combined.
- Transfer the batter to the prepared loaf pan, then add the streusel topping.
- Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes in the loaf pan before transferring to a wire rack to cool completely. If desired, drizzle on the icing glaze after transferred to the wire rack. Enjoy!
