Pumpkin Spice Coffee Cake

pumpkin loaf

The Spruce / Leah Maroney

  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Servings: 10 servings
Nutritional Guidelines (per serving)
340 Calories
18g Fat
41g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 340
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 47%
Cholesterol 125mg 42%
Sodium 423mg 18%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 6%
Protein 5g
Calcium 132mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing says fall like pumpkin spice, and nothing says easy breakfast like a coffee cake. A perfect companion to your hot cup of joe, this cake is moist, sweet, and a little spicy. The crumb topping really completes the bread and also makes it look so beautiful!

I love any pumpkin breakfast recipe, like pumpkin scones, a pumpkin shake or pumpkin oatmeal. But, this bread is the perfect gift for someone that needs a sweet treat and also makes a great breakfast for guests. 

I like using regular canned pumpkin or canned pumpkin pie mix. I just don't have the energy for roasting my own pumpkins these days! Also, the extra roasting would impede on the simplicity of this recipe! 

The pumpkin really helps keep the loaf moist, but so does the right amount of butter, eggs, and milk! Also, make sure not to over mix the mixture. You want it to remain soft and moist and over-mixing will cause it to be tougher. 


  • For the Coffee Cake:
  • 1 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 6 tablespoons butter (melted)
  • 1/3 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 5 tablespoons butter (melted)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1 teaspoon pumpkin pie spice

Steps to Make It

  1. Gather the ingredients.

  2.  Preheat the oven to 350 F. Grease one loaf pan with cooking spray. 

  3. Start by making the streusel topping. Simply melt the butter and whisk it together with the sugar, brown sugar, flour, and pumpkin pie spice. Set the streusel mixture aside while you make the coffee cake

  4. In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt. 

  5. After you have melted the butter and let it cool, measure the milk in a measuring cup and add the butter. Whisk in the two eggs, pumpkin puree, and vanilla extract until completely combined. 

  6. Combine the wet mixture with the dry mixture in the large bowl, until completely combined. Be careful not to overbeat the mixture. Just mix until combined and all of the ingredients are moistened. 

  7. Pour the coffee cake mixture into the greased loaf pan

  8. Spread the top to make it even. Top with an even coating of the streusel topping. Place in the middle rack of the oven and bake for about 35 to 40 minutes. Check for doneness by sticking a toothpick in the center of the loaf. If it comes out clean, the loaf is done!

  9. Serve and enjoy!