Pumpkin Spice and Maple Loaf with Walnut Crumble
A tender pumpkin and maple loaf with a walnut crumble topping, lightly spiced and easy to make.
This Pumpkin Spice and Maple Loaf is subtly sweet and gently spiced, made with real pumpkin, maple syrup, and a crisp walnut crumble on top. The texture is light, with a mellow warmth that suits the season. It’s straightforward to bake and keeps well, making it an easy way to bring autumn flavours into the week.
In the UK we don’t really use pumpkin in desserts or cakes, but the idea of pumpkin spice and pumpkin pie that’s so loved in the USA has always intrigued me. This year I’ve been experimenting with it more, and now I finally understand the appeal — the warmth of the spices and the subtle sweetness of the pumpkin just work perfectly together.
This recipe is a nod to those Thanksgiving flavours, but baked in a way that takes inspiration from the classic British carrot cake.
It’s not vegan as written since it contains eggs, but it can be easily made vegan — check the Notes and Variations section for a simple flax egg alternative.
Ingredients Breakdown
Pumpkin
Adds moisture and a mild sweetness that keeps the loaf tender. Fresh roasted pumpkin or tinned purée both work; just avoid watery varieties.
I made this one using pumpkin puree that I had already made by roasting some Hokkaido. If roasting pumpkin to make puree, you will need around 350g of pumpkin to make enough puree.
Spices (cinnamon, ginger, nutmeg)
Create the classic pumpkin spice profile. Adjust to taste, but don’t skip the ginger — it lifts the flavour.
Walnuts
Provide texture and a light bitterness that offsets the sweetness of the loaf and crumble. You can use any nut you like really, or omit entirely. Pecans would work really well too, but I chose walnuts because I associate them heavily with this time of year.
Maple syrup and brown sugar
Work together to sweeten the loaf and build depth of flavour. The maple syrup adds a mellow, rounded sweetness that complements the spices, while the brown sugar brings a light caramel note and keeps the crumb soft.
Neutral oil
Like a carrot cake, this loaf uses oil instead of butter for a softer, moister texture that lasts well over several days. Oil helps the crumb stay tender and prevents it from drying out, while keeping the flavour light and balanced. Sunflower or rapeseed oil are the best ones to use.
Step-by-Step Instructions
Prepare the pumpkin
If you already have pumpkin puree, you can skip this step.
Preheat the oven to 190°C (fan 170°C). Peel, deseed, and chop about 350 g fresh pumpkin into small chunks. Roast on a lined baking tray for 25–30 minutes, until soft and lightly caramelised at the edges. Cool slightly, then mash or blend until smooth — you should have roughly 200 g purée.
Prepare the loaf tin
Line a 22 × 12 cm loaf tin with baking paper, leaving some overhang on the long sides so it’s easy to lift the loaf out later. Lightly grease the exposed corners if needed to help the paper sit flat.
Make the walnut crumble
Chop the cold butter into cubes. In a small bowl, combine the butter with 30g of the flour, and rub the butter in with your fingertips until crumbly, then stir 25g of the brown sugar, half a teaspoon of cinnamon, and the chopped walnuts. Keep chilled while you prepare the batter to maintain a crisp texture.
Mix the dry ingredients
In a large bowl, mix together the remaining flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Mix the wet ingredients
In another bowl, whisk the pumpkin purée with maple syrup, brown sugar, eggs (or flax eggs for vegan), oil, and vanilla extract until smooth and evenly mixed.
Combine
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter should be thick but pourable — add a splash of milk or plant milk if it feels too stiff. Avoid overmixing to prevent the loaf from turning out dense.
Assemble and bake
Spoon the batter into the prepared tin, smoothing the top evenly. Scatter the walnut crumble over the surface. Bake for 55–65 minutes, until the loaf is risen, deep golden, and a skewer inserted into the centre comes out clean.
When it comes out of the oven
You can leave the loaf as it is, or brush the top lightly with maple syrup or pumpkin spice syrup while it’s still warm for a gentle sheen and a touch of extra flavour.
Cool
Let the loaf rest in the tin for about 10 minutes, then lift it out and cool completely on a wire rack. Cooling allows the crumb to set and makes slicing cleaner.
Make-ahead and storage
This loaf keeps its texture well, making it ideal for baking ahead of time. Once cooled, store it in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week if your kitchen runs warm.
For longer storage, freeze individual slices between layers of baking paper in a sealed container or freezer bag — they thaw quickly at room temperature or can be warmed gently in the oven for a freshly baked feel. The flavour often deepens after a day, so it’s just as good, if not better, the next morning.
Pumpkin Spice and Maple Loaf with Walnut Crumble
Ingredients
Loaf
- 250 g plain flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 200 g pumpkin purée see note in Method for using fresh pumpkin
- 120 g maple syrup
- 100 g light brown sugar
- 2 large eggs or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water
- 80 ml neutral oil sunflower or rapeseed
- 1 tsp vanilla extract
- 1 tbsp 1–2 milk or plant milk only if needed to loosen batter
Walnut crumble
- 30 g plain flour
- 25 g brown sugar
- 25 g cold butter or vegan butter
- 50 g walnuts chopped
- ½ tsp ground cinnamon
Optional finish
- 1 tbsp 1–2 maple syrup or pumpkin spice syrup, for brushing
Instructions
- If starting with fresh pumpkin (to make 200 g purée): Heat oven to 190°C (170°C fan). Peel, deseed, and chop about 400 g pumpkin; roast on a lined tray for 25–30 minutes until tender. Cool slightly, then mash or blend until smooth; measure 200 g for the recipe.
- Keep the oven at 190°C (170°C fan). Line a 22 × 12 cm loaf tin with baking paper.
- Rub the butter into 30 g of the flour until crumbly. Stir in 25 g of the sugar along with the walnuts and half a teaspoon of cinnamon, then chill until needed.
- In a large bowl, whisk the remaining flour, baking powder, bicarb, cinnamon, ginger, nutmeg, and salt.
- In another bowl, whisk the pumpkin purée, maple syrup, brown sugar, eggs, oil, and vanilla until smooth.
- Fold the wet mixture into the dry ingredients until no dry patches remain. The batter should be thick but scoopable; add 1–2 tbsp milk only if very stiff.
- Spoon the batter into the prepared tin and level the top. Scatter the walnut crumble evenly over the surface.
- Bake for 55–65 minutes, until deep golden and a skewer inserted into the centre comes out clean.
- Brush the top lightly with maple syrup or pumpkin spice syrup (optional). Cool in the tin for 10 minutes, then lift out to a rack to cool completely.
