Pumpkin Coffee Cake Loaf

I’ve been reluctant to really embrace fall this year, I’ve been loving spending all of my time in the sun, but baking this pumpkin treat has definitely helped me get into the fall mood! It’s so easy, and so tasty. It stays super moist thanks to the pumpkin and oil in the loaf, and I love how the streusel in the middle of the loaf has a different texture than the streusel on the top. It’s a good one I think you’ll really enjoy!


Two bowls is all you need for this delicious treat! A couple of notes on the ingredients though:

  • the pumpkin – make sure you use pure pumpkin puree rather than pumpkin pie filling! we want that pure pumpkin flavor here
  • the spices – you could use pre-made pumpkin pie spice instead of all of the spices called for here, really either will work!
  • the buttermilk – I love the ever so slight tang using buttermilk brings, but you could definitely use regular milk instead if that’s what you’ve got on hand


You could absolutely play with the pumpkin here and substitute some other roasted, mashed situation – think sweet potatoes, maybe butternut squash even!

As always, the spices are a fun place to switch things up as well. This could become a whole new loaf with a whole new flavor direction by just changing up the spices. Use your favorites and see how it goes!

That’s it! Welcome to fall, y’all 🙂

Pumpkin Coffee Cake Loaf
Yield: 1 loaf

Pumpkin Coffee Cake Loaf

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This moist, perfectly spiced Pumpkin Coffee Cake Loaf is the perfect fall treat! All you need is 2 bowls and a loaf pan and you're just a bit of time away from a beautiful crowd pleaser.


for the cake

  • 240 g (2 cups) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 240 g (1 cup) pumpkin
  • 100 g (1/2 cup) brown sugar
  • 120 mL (1/2 cup) vegetable le oil
  • 80 g (1/3 cup) buttermilk
  • 2 eggs

for the streusel

  • 90 g (3/4 cup) flour
  • 150 g (3/4 cup) brown sugar
  • pinch of salt
  • 71 g (5 Tbsp) butter, melted


  1. prep: preheat the oven to 350*. grease a loaf pan and line it with parchment paper so there is overhang on the two long sides, forming a sling. set aside
  2. make the streusel: in a medium bowl, combine all of the streusel ingredients until thoroughly combined. set aside
  3. make the cake: in the bowl of a stand mixer or in a large bowl with a whisk, combine the pumpkin, brown sugar, vegetable oil, buttermilk, and eggs. add all of the spices, baking powder, and baking soda and mix to combine. finally, add the flour and mix until just combined
  4. layer and bake: pour half of the cake batter into the prepared loaf pan and level. crumble half of the streusel evenly on top of the batter, then top with the remaining cake batter. Crumble the remaining streusel on top and slide into the preheated oven. bake for 50-55 minutes or until the top springs back when poked and a wooden skewer comes out clean when inserted into the middle
  5. enjoy! let cool then slice and eat. Store in an airtight container for up to 5 days

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