In the fall there can never be too many pumpkin recipes. And I’m adding an easy and delicious treat to the list. Pumpkin coffee cake loaf. It’s having a nice slice of pumpkin bread with two layers of added crumble for extra fun.
I love a good pumpkin bread. One that has a lot of flavor, is moist, and is soft. The bonus with making it into a coffee cake is that there is a layer of streusel in the middle and another on top. I love having that little surprise in one of my favorite quick breads.
Ingredients needed for the Pumpkin Coffee Cake
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp pumpkin spice
- 2 eggs
- ½ cup Good Culture sour cream
- 1 cup pumpkin puree
- ¼ cup neutral oil
- ¾ cup sugar
- FOR THE STREUSEL
- ½ cup all purpose flour
- 2 tbsp sugar
- ¼ cup brown sugar
- 2 tbsp melted and COOLED butter
How to make the Pumpkin Coffee Cake
- Preheat oven to 350.
- In a bowl, mix the eggs, oil, sugar, and pumpkin. Stir in the flour, baking powder, salt, and pumpkin spice until just combined. Don’t overmix.
- In a small bowl mix the ingredients for the streusel. Should be chunky. If the butter is hot it won’t work and all melt together so make sure it’s cooled.
- In a parchment-lined loaf pan, spread half of the batter. Sprinkle with half the streusel then spread the rest of the better. Top with the rest of the streusel.
- Bake 50-55 minutes until the knife comes out clean.
- Store leftovers sealed and covered for 3 days.
Leave a Reply