When the pumpkins get placed on the front porch I know it is time to pull out the canned pumpkin and get baking. There is something comforting about pumpkin being swirled into any recipe.
I do not have a go to pumpkin bread recipe and as you know I usually am looking for new recipes to try and share with my readers. Today’s choice comes from Jane Dorion’s book Make-Ahead Meals for Busy Moms.
It is a yummy Pumpkin Coffee Cake Recipe that can be made a few days ahead. Don’t forget to check out the other amazing Pumpkin Recipes we have shared over the years.
Pumpkin Coffee Cake Recipe
After making this pumpkin coffee cake recipe, I am not sure I would describe it as coffee cake so much as Pumpkin Bread baked in a Bundt pan. The flavors blend in well, the ginger actually calmed down the second day. Look at all these amazing spices.
Then you add that wonderful pumpkin color, you know it’s going to taste great.
HOW TO MAKE STEUSEL TOPPING FOR QUICK BREADS
I loved the streusel topping as well. It comes together easy and gives this pumpkin coffee cake recipe a well deserved crunch.
WHY IS MY BATTER SO THICK?
Don’t be worried, the batter is super thick. It is because you are using butter instead of a vegetable oil.
WHAT IF I DON’T HAVE A BUNDT PAN?
NO WORRIES, I think next time I make it I might try it in 2 loaf pans and freeze or give away the extra loaves. Reduce the time by 10 minutes and see if the bread is done.
CAN I MAKE THIS COFFEE CAKE AHEAD OF TIME?
Yes it is best to have the flavors meld together so you can make it the night before. If you want to serve it warm, prep all the ingredients the night before and mix the ingredients in the morning as the oven preheats.
Another option might be to add the streusel topping into the batter for a little surprise when you cut into it. Just maybe roast the nuts to maintain that robust flavor of them.
CAN I FREEZE COFFEE CAKE?
You can freeze any leftovers if you have any. I would store it in the fridge after 3 days!
- 1/2 cup butter, softened
- 1 1/2 cup sugar
- 15 oz can pumpkin
- 3 large eggs
- 2 1/2 cups flour
- 2 tsp baking powder
- 1 tablespoon cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- Streusel Topping
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 c. light brown sugar packed
- 1/2 tsp cinnamon
- 2 tablespoons butter, melted
- 1/3 cup walnuts, chopped.
- Preheat the oven to 350. spray the inside of a Bundt pan with nonstick spray.
- In a large mixing bowl, beat the butter and sugar on medium speed until well blended.
- Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger nutmeg cloves and salt.
- Add the flour mixture to the pumpkin mixture. mix on medium speed until combined.
- Pour the batter into the prepared pan.
- Prepare the streusel topping in a small bowl. Sprinkle the streusel over the cake batter and bake 50 to 55 minutes or until a toothpick comes out clean.
- Cool on a wire rack for 15 mins. Slide a knife around the pan so that the cake does not stick when removing it. Invert the cake onto a plate. Serve with streusel on the top.
Adapted from Jane Dorian
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Nutrition InformationYield 24 Serving Size 1 slice
Amount Per Serving Calories 183Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 137mgCarbohydrates 29gFiber 1gSugar 17gProtein 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.