Remember my banana coffee cake? Well, I figured it was time to try a pumpkin coffee cake! This twist on the fall classic uses the same streusel topping, with the addition of pumpkin pie spice. I served this bread for dessert with olive oil ice cream and it was a perfect fall treat but would be great for breakfast on Thanksgiving morning!

Ingredients

For the pumpkin bread

• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoons nutmeg
• 2 eggs
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 15oz can pumpkin puree
• 1/2 cup vegetable oil

For the streusel topping

• 1 1/2 tablespoon butter (cold)
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice

Directions

1. Preheat oven to 350 degrees
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg
3. In a large bowl, whisk eggs, sugar, brown sugar, pumpkin puree and oil
4. Using a rubber spatula, slowly fold dry ingredients into the wet ingredients
5. Line a loaf pan with parchment paper and pour in batter
6. In a medium bowl, use a fork to combine the streusel ingredients (should look like crumbs)
7. Sprinkle the streusel topping over the batter
8. Bake for 55-65 minutes or until a toothpick comes out clean