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Pumpkin Spice Coffee Cake

Saura Kline
Pumpkin coffee cake with streusel filling
Print Recipe
Servings 1 loaf

Ingredients
  

Pumpkin Loaf

  • 1 can pumpkin puree (15 oz)
  • 3 eggs
  • 1 2/3 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2 1/4 cups flour

Coffee Filling

  • 3 Tbsp butter, soft
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground coffee
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 pinch salt

Crumb Topping

  • 5 Tbsp butter
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium bowl, sift together the flour, baking soda, baking powder, salt, and all spices together. In a standing mixer fitted with a paddle attachment, mix the oil, then sugar, then eggs. Once eggs are thoroughly combined, add pumpkin puree, then flour mixture. Set aside.
  • To make coffee filling, pulse all ingredients together in a food processor, or use your hands to mix until you’ve mixed the butter in completely.
  • Spray a 9”x4” loaf pan, add half of the pumpkin batter, then add the coffee filling crumble, and fill the rest with the remaining pumpkin batter. Use a knife or skewer to swirl pumpkin and coffee filling together.
  • Next, make the crumb topping. Pulse together all ingredients in a food processor or mix by hand. Cover the top of the loaf with all the crumbs.
  • Bake for 1 hour 20 – 1 hour 30 minutes. Use a toothpick or a knife and insert in center, if it comes out clean, you’re good to go!
  • Cool, slice, and enjoy!