Pumpkin Spice Latte Coffee Cake Loaves
Active Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Print recipe
boncook.com
Ingredients
Pumpkin Coffee Cake Batter Ingredients:
- 1 cup pumpkin puree
- 4 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup avocado oil or melted butter
- 1 tsp vanilla extract
- 1 Tbsp instant espresso powder dissolved in 1 Tbsp hot water
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp nutmeg
Espresso Cinnamon Streusel Ingredients:
- ½ cup brown sugar
- ½ cup flour
- 1 tsp cinnamon
- ½ tsp instant espresso powder
- 4 Tbsp cold butter, cubed
Maple Latte Glaze Ingredients:
- ½ cup powdered sugar
- 1 Tbsp milk
- ½ tsp instant espresso powder
- ½ tsp vanilla extract
- 1 tsp pure maple syrup
Instructions
1. Preheat oven to 350°F.
2. Dissolve espresso powder in hot water.
3. In a large bowl, whisk together pumpkin, eggs, sugars, oil, vanilla, and espresso mixture.
4. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
5. Fold dry ingredients into wet ingredients just until combined.
For Espresso Cinnamon Streusel Directions:
Combine brown sugar, flour, cinnamon, and espresso powder. Cut in butter until mixture resembles coarse crumbs.
Assembly:
1. Using half of the batter divide evenly fill covering the bottom of each well.
2. Divide streusel and spread half evenly among the six loaves.
3. Top with remaining batter.
4. Sprinkle remaining streusel over the tops.
For Maple Latte Glaze Directions:
Whisk until smooth and drizzle over cooled loaves.
Garnish
- Light dusting of cocoa powder
- Sprinkle of cinnamon
- Chopped candied pecans
- White chocolate drizzle
- Decorative chocolate-covered espresso beans
bon Tip:
- Serve warm with a pumpkin spice latte or freshly brewed coffee for the ultimate fall tasting experience.
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