Pumpkin Spice Old-Fashioned Donut Loaf
5.0 from 5 reviewsThis pumpkin spice donut loaf brings together a tender pumpkin crumb, warm cinnamon and nutmeg, buttery streusel, and a thick vanilla glaze that coats every side.
Pumpkin spice emulsion gives it the bakery-style cake-donut flavor I wanted, while the streusel creates a soft, buttery layer through the center and plenty of clusters on top.
Want pumpkin coffee cake instead? Try my Pumpkin Fritter Coffee Cake.
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Tasting Fall Before the Weather Changes
I always start making fall desserts early because I live in Arizona and deeply miss the seasons and moody weather. Wisconsin is still such a big point of reference when I think about desserts. If I cannot feel the seasons, I will certainly taste them.
Late August was always one of my favorite times of year because it felt like a point of transition, with the most beautiful colors just around the corner. Baking fall desserts lets me create a little of that feeling here in Arizona, even when the weather has not caught up.
Ingredient notes
Key ingredients
Pumpkin puree
Use pure pumpkin puree rather than pumpkin pie filling so the sweetness and spice stay balanced as written.
Pumpkin spice emulsion
A bakery emulsion is a bottled flavoring used much like an extract. Its water-based formula is designed to hold its flavor through baking. This recipe uses LorAnn's pumpkin spice bakery emulsion.
That little half teaspoon is worth including! It gives the pumpkin and warm spices that familiar pumpkin cake-donut flavor. With the buttery streusel and thick vanilla glaze, you get the whole donut-shop experience in a slice. This is a donut loaf, and I want every bite to taste like one!
Plain unsweetened yogurt
Plain unsweetened Greek yogurt gives the batter moisture and body while helping create its thick, scoopable texture.
Vanilla bean paste
Vanilla bean paste brings a rounded vanilla flavor to the batter, streusel, and glaze. I use Rising Star Baking Supply Vanilla Bean Paste.
Cold butter
Cold cubed butter helps the streusel hold both fine crumbs and large buttery clusters as it bakes. Salted or unsalted butter works here.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
LorAnn Pumpkin Spice Bakery Emulsion
Angela finds it at Michael's or Amazon.
Tezza Plain Unsweetened Greek Yogurt
The Greek yogurt used to develop this recipe.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste Angela uses in this recipe.
Step by step
How It All Comes Together
Step 1
Mix the pumpkin batter
Whisk the sugars, oil, pumpkin puree, Greek yogurt, milk, vanilla bean paste, and pumpkin spice emulsion until smooth. Add the dry ingredients and whisk only until no dry streaks remain. The finished batter should be thick and scoopable.
Whisk the pumpkin mixture until it is evenly combined. Step 2
Build the middle streusel layer
Spread just under half of the batter into the lined loaf pan, then scatter half of the cold streusel evenly over it. Keep the streusel loose so its larger buttery clusters stay intact.
The finished batter is thick enough to scoop into the pan. 
Scatter half of the cold streusel over the first layer. Step 3
Cover the center and finish the top
Add the remaining thick batter in spoonfuls and gently spread it over the middle streusel. Finish with the remaining cold streusel and a generous layer of coarse sanding sugar without pressing down.
Add the remaining batter in spoonfuls before spreading it. 
Keep the streusel loose instead of pressing it into the batter. Step 4
Bake and let the loaf settle
Bake until the center reaches 205-210°F and a tester inserted into the cake portion shows moist crumbs rather than wet batter. Rest the loaf in the pan for 20 minutes, then carefully move it to a wire rack.
Give the loaf its 20-minute rest in the pan. 
Lift it onto a rack and let it cool to warm before glazing. Step 5
Cover it with vanilla crackle glaze
Move the loaf to a wire rack and let it cool until warm but no longer hot. Whisk the glaze until thick but pourable, adding extra milk only one teaspoon at a time, then pour it generously over the loaf and allow it to settle around the streusel and down the sides.
Let the glaze run down the sides, too. 
Wait for the glaze to set before cutting. Step 6
Wait for the glaze before slicing
Let the glaze set completely so it forms a clean crackle over the loaf. Serve a slice at room temperature for a tender crumb or chill it for a denser cake-donut bite.
The glaze leaves a thin coating around the outside of each slice.
From Instagram
Watch the reel
Watch the pumpkin spice batter, buttery streusel, and vanilla glaze come together from bowl to finished loaf.
Open the reel
Troubleshooting
If This Happens
The batter feels unusually thick
That is expected with pumpkin puree and Greek yogurt. Add the batter in spoonfuls and spread it gently rather than adding extra milk, which would change the tested formula.
The middle streusel shifts while I spread the batter
Place small spoonfuls of batter across the whole pan, then gently connect them with an offset spatula. Avoid dropping all of the batter in the center and pushing it outward.
The streusel is browning before the center is ready
Tent the loaf loosely with foil and continue baking. The foil protects the streusel while the deep center finishes setting.
It is taking a long time to bake
Every oven is different, and this deep pumpkin loaf may need close to 90 minutes. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The tester looks wet even though the center is hot enough
Move the tester slightly to the side and insert it into the cake portion. The buttery streusel seam can look wet even when the surrounding pumpkin crumb is baked.
The glaze will not run down the sides
Whisk in milk one teaspoon at a time until the glaze ribbons off the whisk. Keep it thick enough to coat the loaf rather than thinning it into a transparent glaze.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
The pumpkin and spice flavors deepen after the loaf chills overnight.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Freezer
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Recipe FAQ
Questions that come up
Can I use light brown sugar instead of dark brown sugar?
Yes. Use what you have on hand. Light brown sugar is perfectly fine at the same listed amount.
Can I use pumpkin spice instead of the individual spices?
Yes. If you do not have cinnamon, nutmeg, and ginger on hand, use 1 3/4 teaspoons pumpkin spice in their place.
Can I use vanilla extract instead of vanilla bean paste?
Yes. If you do not have vanilla bean paste, use vanilla extract wherever the paste is listed.
Should I use salted or unsalted butter?
Either works. Use what you have on hand. Salted or unsalted butter is fine for this recipe and for my other desserts too.
Which neutral oil should I use?
I use canola oil or vegetable oil, with canola being the more neutral of the two. Avocado oil works too, although it is more expensive, and I have also used corn oil successfully.
Can I use pumpkin pie filling?
No. Use pure pumpkin puree for this recipe. Pumpkin pie filling already contains added sugar and spices and is not interchangeable here.
How do I know when the loaf is done?
Insert a tester into the cake in the center, avoiding the streusel. It should come out clean or with moist crumbs. The 205-210°F (96-99°C) range is an extra check; wet batter on the tester means the loaf needs more time, even at that temperature. Begin checking within the listed range and keep baking as needed for your oven and pan.
What kind of loaf pan should I use?
I developed this recipe in a 9x5-inch Fat Daddio's anodized aluminum pan. Glass may need more time and will retain heat after baking, dark nonstick metal may brown more quickly, and silicone should be supported on a metal sheet pan. Check the center with a tester and use the temperature as supporting evidence, rather than relying on time alone.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More recipes to try
- Prep
- 30 min
- Bake
- 55-90 min
- Total
- About 2 hr, including resting and glaze setting
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Classic Streusel
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 80 g granulated sugar80 g (about 6 tablespoons + 1 1/2 teaspoons) granulated sugar
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Pumpkin Spice Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
- 130 g dark brown sugar, packed130 g (about 1/2 cup + 1 tablespoon + 2 teaspoons) dark brown sugar, packed
- 90 g granulated sugar90 g (about 1/3 cup + 2 tablespoons) granulated sugar
- 1/8 teaspoon ground ginger1/8 teaspoon ground ginger
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 180 g pumpkin puree180 g (about 3/4 cup + 2 teaspoons) pumpkin puree
- 120 g plain Greek yogurt, room temperature120 g (about 1/2 cup + 1 teaspoon) plain Greek yogurt, room temperature
- 105 g milk, room temperature105 g (about 7 tablespoons) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/2 teaspoon pumpkin spice emulsion1/2 teaspoon pumpkin spice emulsion
Before Baking
- Clear coarse sanding sugar, for sprinklingClear coarse sanding sugar, for sprinkling
Vanilla Crackle Glaze
- 275 g powdered sugar275 g (about 2 1/4 cups) powdered sugar
- 20-30 g milk20-30 g (about 1 tablespoon + 1 teaspoon to 2 tablespoons) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2For the streusel, whisk together the flour, granulated sugar, and salt. Add the cold cubed butter and vanilla bean paste. Work together with your fingertips until a mixture of fine crumbs and large buttery clusters forms. Refrigerate while preparing the batter.
- 3In a large bowl, whisk together the dark brown sugar, granulated sugar, oil, pumpkin puree, Greek yogurt, milk, vanilla bean paste, and pumpkin spice emulsion until completely smooth and emulsified.
- 4Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- 5Whisk just until combined. Do not overmix. The batter should be thick and scoopable rather than loose or pourable.
- 6Spread just under half of the batter into the prepared loaf pan.
- 7Sprinkle half of the chilled classic streusel evenly over the batter.
- 8Carefully spread the remaining batter over the streusel until completely covered.
- 9Sprinkle the remaining streusel evenly over the top, leaving plenty of large buttery clusters.
- 10Sprinkle generously with clear coarse sanding sugar before baking. I use a lot.
- 11Bake for 55-70 minutes. Check the streusel around 45 minutes and tent loosely with foil if necessary. Depending on your oven, the total baking time may extend to 90 minutes. Use the listed doneness cues rather than the clock alone.
- 12
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding the streusel layer.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 13Cool in the pan for 20 minutes, then carefully lift the loaf onto a wire rack. Let it cool until warm but no longer hot.
- 14Whisk together the powdered sugar, vanilla bean paste, salt, and 20 g milk until completely smooth. Add additional milk 1 teaspoon at a time until the glaze is thick but pourable and ribbons off the whisk.
- 15Spoon or pour the glaze generously over the warm loaf once it no longer feels hot, coating the sides completely.
- 16Allow the glaze to set completely before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
This came out excellent and easy to follow to recipe. 10/10 for sure and will make again for my pumpkin lovers!! Question though regarding shelf life...if I bake today but want to bring to someone's house for dessert tomorrow night whats best way to store it,?? Can I do same storage methods for most your bakes? Also, can you freeze your recipes? Thanks, :)
Yay, Kevin!! I’m so glad you liked it!! Store in the fridge I always wrap mine plastic and then a zip lock. These freeze so nicely - I always have some in the freezer! Make sure it’s completely air tight ☺️
Just finished the Pumpkin Spice loaf...wow! So, so good. I had to use a different emulsion (Amoretti), but it is still really good. Used my same standard substitutions of buttermilk and olive oil and it's another winner! I also added a little cream cheese to the glaze...super yummy.
YUM! I love those tweaks! I'm so glad you enjoyed it, Lisa!! Any emulsion is great, I'm glad you found one!
This one was next level. I have made almost all of the donut loaves and this one is fall in a mouthful. My struesel came out amazing this time too which made it especially successful.
Oh my goodness, Stephanie, thank you for sharing! Fall in a mouthful is the perfect way to describe it. I LOVE that you're making your way down the list of donut loaves!!
okay wow. this exceeded my expectations. moist, dense, sweet, EVERYTHING DELICIOUS!!! 100000/10 would recommend. was not super tedious to make. my only mess up was the icing it seemed a little too thick but i like it that way so all in all was a win. definitely recommend the pumpkin spice emulsion because without it i felt as if the flavor was lacking a little bit. other than that, sooo good
Yay!! I’m so glad you loved it, Lexi!! 😍 thank you for sharing ☺️❤️
All I can saw is….AMAZING! Just the right balance of sweet and pumpkin, and the house filled with a wonderful fall spice smell. The cake is super moist with easy to follow instructions. I can’t wait to try more of her recipes.
Oh my goodness thank you so much for sharing 🥹🎃 I’m so glad you enjoyed!!
Questions from readers
Recipe questions and answers
If I’m serving the next day when would you glaze it ?
Make it with the glaze on the night before, it tastes even better the next day ☺️ let me know how it goes!
Can this recipe be used to make fried donuts?
Hi Kelsey, I do not recommend it because I haven't tested and this batter isn't engineered to be fried :)
Would it be possible to bake this recipe in a metal/ceramic Bundt pan for a more cake-like presentation? I’m not sure if this would accelerate the baking time or potentially lead to other issues.
Yup! Just keep an eye on possibly tenting a bit earlier :)
Hi there, I have tried two of your donut loaves so far, (both made with real dairy products), and they are delicious! I am going to try the Pumpkin Donut Loaf next, but make it your dairy-free version. Do you prefer Earth Balance or Country Crock for this one? Also, which of the dairy-free yogurts that you recommend as a Greek yogurt substitute is best for this recipe?
Awe, yay, Lisa! Happy to help; Butter sticks: Country Crock Plant Butter Sticks for all desserts Non-Dairy Greek Yogurt: Tezza plain unsweetened soy greek yogurt OR Forager plain unsweetened greek yogurt. Let me know how this one turns out!
Should the butter be unsalted?
Either kind is fine!
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