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–+ servings

Pumpkin Coffee Cake Loaf

5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 1 3/4 cup all purpose flour 220 grams. if not using a scale, spoon into measuring cup and make sure not to pack or it will be too much
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1/4 cup neutral oil
  • 3/4 cup sugar
  • 2 eggs
For the Streusel Topping
  • 1/2 cup all-purpose flour 60 grams
  • 1/4 cup brown sugar
  • 2 tbsp sugar
  • 3 tbsp butter 2 tbsp melted and COOLED, 1 cold

Method
 

  1. Preheat oven to 350. 
  2. Start by melting 2 tbsp of butter for the streusal layer then letting it cool
    3 tbsp butter
  3. In a large bowl, mix the eggs, oil, sugar, sour cream, and pumpkin in a large bowl. 
    2 eggs 3/4 cup sugar 1/4 cup neutral oil 1/2 cup sour cream 1 cup pumpkin puree
  4. Mix the flour, baking powder, baking soda, salt, and pumpkin spice in a smaller bowl.  Gently fold into the wet mixture. DO NOT overmix. 
    1 3/4 cup all purpose flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice
  5. In a small bowl, mix the ingredients for the streusel. Use the melted butter and 1 tbsp cold butter to get a course texture. Like thick clumpy sand.  If the butter is hot it won’t work and all melt together so make sure it’s cooled. 
    1/2 cup all-purpose flour 1/4 cup brown sugar 2 tbsp sugar
  6. 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. 
  7. Bake 50-55 minutes until the knife comes out clean. Best served warm.
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