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Pumpkin Coffee Cake

Posted by Arianna Kotlier on

This Pumpkin Coffee Cake is the ideal treat for the fall season, packed with pumpkin, a crumb filling, and a sprinkling of dark chocolate. With common pantry ingredients and our Kitchen Blend Olive Oil, this loaf is easy to whip up and even more delicious to eat! 

Pumpkin Coffee Cake Recipe:

Batter:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt 
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1/2 cup Wild Groves Kitchen Blend Olive Oil
  • 1/4 cup maple syrup
  • 1/4 cup milk of choice 
  • 1/2 cup mini chocolate chips 

Crumb Topping:

  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 tsp ground cinnamon 
  • 1/4 cup softened butter 

Instructions:

  1. First, preheat your oven to 350 degrees F.
  2. Then, make the crumb topping. Mix all the ingredients in a medium bowl until well combined. Set aside. 
  3. For the batter, add all the wet ingredients in a large bowl. Mix until well-combined. Then, add in all the dry ingredients and mix until there are no flour clumps. Stir in the chocolate chips if using.
  4. Spray a loaf pan with oil, and then scoop in half of the batter. Add in a layer of half of the crumb topping on top of the first layer of batter. Then, add in the other half of the batter and the rest of the crumb topping. 
  5. Bake the loaf for 32-35 minutes and check for doneness with a butter knife or a toothpick. Enjoy!

Product Links:

Wild Groves Kitchen Blend Olive Oil

 


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