MAPLE GLAZED PUMPKIN LOAF

For the Crumb Topping: In a medium bowl, combine all ingredients and mix together until a crumb forms. Set aside in fridge, it will stiffen as it cools.

For the Pumpkin Loaf:

1. Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and make sure the paper comes out and over the sides of the pan so that you can easily pull the loaf out once baked.
2. In a large bowl, mix your dry ingredients of flour, baking soda, and cinnamon together, set aside.
3. In the bowl of a stand mixer, or separate large bowl with an electric hand mixer, add your pumpkin puree, granulated + brown sugars, oil, 2 eggs and vanilla. Mix until well combined.
4. While the mixer is on low, add in half of your dry ingredients, then the 1/2 cup of milk. Once fully combined, add the other half of dry ingredients and allow fully mix in the wet batter. Do not over-mix, stop once fully combined.
5. Transfer finished batter into your prepared pan. Grab your crumb topping from the fridge and break it up with a fork to reach your crumbled texture. Sprinkle the crumble over the batter in the pan. Gently pat the crumble in before sprinkling the remaining bit on the top. Bake for about 1 hour, and up to 1 1/2 hr — checking it at 40 minutes. Once you insert a toothpick in the center and a crumble clings to the toothpick rather than batter, it is ready to come out of the oven. Allow to cool in the pan for about 15 minutes before removing to finish cooling on a cooling rack.

For the Maple Glaze: Combine the powdered sugar and real maple syrup in a small bowl, drizzle over the baked loaf as it is out of the oven to cool. Let glaze harden before slicing to serve and enjoy.