Description
A moist and flavorful seasonal treat perfect for cozy mornings. This pumpkin coffee cake loaf features a rich, spiced pumpkin base topped with a buttery crumble. Developed for a reliable, crowd-pleasing texture, this loaf is easy to whip up and perfect for sharing with guests or enjoying as a family snack. The combination of warm spices and a soft, tender crumb makes this an essential autumn bake.
Ingredients
3/4 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tbsp pumpkin spice
1/2 tsp ground cinnamon
2 large eggs, room temperature
1 cup pumpkin puree
2 tbsp sour cream
1.5 tsp vanilla extract
1.25 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
Instructions
Preheat your oven to 350F (175C) and grease a 9×9 baking pan or line it with parchment paper.
Combine the cooled melted butter, sugars, pumpkin spice, and cinnamon in a large mixing bowl until smooth.
Add the eggs to the butter mixture and whisk thoroughly until the consistency is uniform.
Stir in the pumpkin puree, sour cream, and vanilla extract, scraping the sides of the bowl to ensure an even mix.
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
Gradually fold the dry ingredients into the wet ingredients until just combined without overmixing.
Pour the batter into the prepared pan and spread evenly.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before slicing and serving.
Notes
Ensure your pumpkin puree is not pumpkin pie filling. Room temperature ingredients are crucial for a smooth emulsion. Store at room temperature in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg