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Pumpkin Coffee Cake with Brown Sugar Swirl

Pumpkin Coffee Cake with Brown Sugar Swirl

Pumpkin Coffee Cake with Brown Sugar Swirl is a delicious coffee cake made with pumpkin, banana and topped with brown sugar and cinnamon.

Course Breakfast
Cuisine American
Keyword Coffee Cake, Pumpkin, Pumpkin Bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 People
Calories 222 kcal

Ingredients

  • 1/2 cup Butter 1 stick- softened
  • 3/4 cup Dark Brown Sugar Light works too.
  • 2 large eggs
  • 1 cup Pumpkin Puree
  • 2 Ripe Bananas Mashed
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • 2.25 cups All Purpose Flour
  • 1/2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1.5 tsp Cinnamon

Brown Sugar Swirl Topping

  • 1/4 cup Light Brown Sugar
  • 1/4 cup Sugar
  • 1 tsp. Cinnamon
  • 1 tbsp. Butter melted

Instructions

  1. Preheat Oven to 325 degrees.

  2. Spray an 8x8 Baking pan with cooking spray.

  3. Using a bowl and hand mixer or a stand mixer. Mix together the butter, brown sugar, eggs, pumpkin puree, banana, and vanilla.

  4. Once the mixture comes together add in the salt, baking powder, baking and baking soda. Then add in the flour mix 1/2 a cup at a time. Do not over mix. Add in the cinnamon and mix until just combined.

  5. Mix together the butter, sugars, and cinnamon for the topping.

  6. Pour the batter into the 8x8 pan and sprinkle the top with the brown sugar cinnamon topping. Use a toothpick and just ever so slightly swirl some of the brown sugar mix into the very top of the batter. You'll still have a fair amount just laying on top. See photos for reference.

  7. Bake at 325 for 40-50 minutes until a toothpick inserted comes out with just a few crumbs. Allow the coffee cake to cool before cutting. Store covered on counter top for 3 days.

Nutrition Facts
Pumpkin Coffee Cake with Brown Sugar Swirl
Amount Per Serving
Calories 222 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 47g16%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.