pumpkin cawfee cake

1 1/4 cups pumpkin puree

2 large eggs

1 cup dark brown sugar

1/2 cup olive oil

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon kosher salt

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

crumb topping:

1/2 cup (63g) all-purpose flour

1/2 cup packed dark brown sugar

2 teaspoons ground cinnamon

1/4 cup unsalted butter

icing

1 teaspoon ground cinnamon

2 cups confectioners’ sugar, sifted

3 tablepoons whole milk

1 teaspoon vanilla paste

Preheat oven to 350F degrees. Butter and parchment a 9x5 inch loaf pan.

In a large bowl, blend pumpkin puree, eggs and brown sugar with an electric mixer until well combined. Add olive oil and mix until fully incorporated.

Add nutmeg, cinnamon, cloves, salt, flour, baking powder and baking soda to a medium bowl and whisk to combine.

Add flour mixture to wet ingredients and stir with a spoon until just combined. Pour the batter into the prepared loaf pan.

mix the crumb ingredients together and sprinkle over the batter evenly.

Bake for 50 minutes. Allow to cool completely.

Mix ingredients for the glaze and drizzle on top.