Pumpkin Streusel Coffee Cake Bread a combination of pumpkin and coffee cake with a cinnamon streusel topping. How could it get any better?
Pumpkin Streusel Coffee Cake Bread
Hey friends, welcome back to Foodie Friday!
Where every 2nd Friday of the month I, Sandra from A Dash of Sanity, will be sharing one of my favorite recipes with the friends and followers of Love Bakes Good Cakes.
Last month I shared with you Pumpkin Nutella Swirl Brownies. And honestly I thought pumpkin couldn’t taste any better with the combination of Nutella. That was until I made this Pumpkin Streusel Coffee Cake Bread.
My family loves my coffee cake recipe, we make it at least once a month. And friends request it all the time. If I am trying to cheer someone up it is my to-go-to weapon. So anything with the words coffee cake my kids already love it and this bread was no exception. So if it wasn’t obvious I love, love, love pumpkin. And it is part of the reason I love fall. Another reason I love fall, is all of the yummy food. If you are looking for some new fall favorites to try out with the family be sure to check out some of my new favorites below. But until then, pull out a pan, start up the oven and bake a loaf of this Pumpkin Streusel Coffee Cake Bread.
Enjoy! XOXO San
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Recipe Adapted from Cinnamon Streusel Coffee Cake BananaBread
4-Ingredient Pumpkin Nutella Brownies
Other recipes you may enjoy
- No-Bake Pumpkin Spice Cheesecake
- Orange Streusel Coffee Cake
- Strawberry Chocolate Chip Streusel Muffins
- Pumpkin Dump Cake
- Pumpkin Muffins
Pumpkin Streusel Coffee Cake Bread
Ingredients
- ¾ cup brown sugar
- ½ cup canola oil
- ⅓ cup buttermilk
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Streusel Topping
- ⅓ cup flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup chopped pecans
- ¼ cup cold butter cubed
Instructions
- Preheat oven to 350F. Lightly grease and line with parchment paper a 9×5-in loaf pan. Set aside.
- In a small mixing bowl stir together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
- In a large mixing bowl, beat together sugar, oil, buttermilk, eggs, pumpkin puree, and vanilla until creamy and smooth. Gently stir in the flour mixture to the sugar mixture, until it comes together.
- Add batter to prepared pan. Set aside.
- Prepare streusel by adding all the streusel ingredients into a medium mixing bowl. Press & stir together using a fork, until mixture resembles coarse crumbs. Sprinkle over the prepared batter in pan, press gently into the batter so that they stick.
- Bake bread for 50-55 minutes or until a toothpick comes out clean. Remove bread from oven and allow to completely cool on cooling rack. Remove from pan and parchment paper to serve.
Notes
- You can freeze leftover pumpkin to make this again! Or, make double the bread and freeze that.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I have a cup of latte right now that is screaming for a slice of these delicious cake!! Loving all those spices!