Pumpkin Coffee Cake

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!


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


  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

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