Pumpkin Coffee Cake Loaf
The first loaf I glazed while it was still warm. Bad call. The drizzle melted right into the crumb topping and slid off in a sticky, see-through puddle on the cutting board, so I had to make the icing all over again. Now I wait a full hour, and it sets in thick white ribbons that run down the sides.
The streusel’s the other thing I watch. If the melted butter’s still hot when you stir it in, you get wet sand instead of clumps, so I park the bowl in the fridge while I mix the batter. Ten minutes is plenty. Use plain canned pumpkin, not pie filling, which is already sweetened and spiced. And grab a 9×5 pan; an 8×4 overflowed on me once. We cut it into thick slices and eat it with coffee on Saturday mornings.
A pumpkin coffee cake loaf for slow October mornings. Moist, warmly spiced pumpkin bread sits under a thick layer of buttery cinnamon crumb, and a quick vanilla drizzle settles into all the cracks. One loaf pan, about an hour in the oven. Wrapped well, it keeps 3 days on the counter, and slices freeze for up to 2 months.
Ingredients
Equipment
Method
- Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving the ends hanging over the long sides so you can lift the loaf out without flipping it.
- Stir the flour, brown sugar, granulated sugar, cinnamon and pumpkin pie spice together in a small bowl. Pour in the cooled melted butter and toss with a fork until it forms clumps of different sizes. Refrigerate it while you make the batter.3/4 cup all-purpose flour, 1/4 cup light brown sugar, 2 tbsp granulated sugar, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1/3 cup salted butter
- Whisk the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl until evenly mixed.2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp salt
- In a large bowl, whisk the oil, granulated sugar and brown sugar until no lumps of brown sugar remain. Whisk in the eggs one at a time, then the pumpkin puree and vanilla until smooth and glossy.1/2 cup canola oil, 1/2 cup granulated sugar, 3/4 cup light brown sugar, 2 large eggs, 1 1/3 cups canned pumpkin puree, 1 tsp vanilla extract
- Fold the dry ingredients into the pumpkin mixture with a spatula, stopping as soon as no streaks of flour remain. Spread the batter in the pan, then scatter the cold crumb topping evenly over the top and press it down very lightly.
- Bake for 60 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the topping is browning too fast after 45 minutes, lay a sheet of foil loosely over the pan.
- Let the loaf rest in the pan for 10 minutes, then lift it out by the parchment and set it on a wire rack. Leave it to cool completely, about 1 hour, before glazing.
- Whisk the powdered sugar, milk, vanilla and cinnamon until thick but pourable, adding milk a few drops at a time if needed. Drizzle it back and forth over the cooled loaf and let it set for 15 minutes before slicing.1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract, 1/4 tsp ground cinnamon
Nutrition
Notes
Spoon the flour into the cup and level it off; packed flour makes this loaf dry and heavy. For a coffee-shop twist, swap the milk in the glaze for cold brewed coffee.
You might also like our Easy Homemade Pound Cake.
