Quick & Easy Pumpkin Coffee Cake

Quick & Easy Pumpkin Coffee Cake

‘Tis the season for all things pumpkin. Although the truth is that I cook with pumpkin year-round — from pumpkin soup to pumpkin bread to mini pumpkin muffins for Shabbat.

Last week, I had the crazy idea to turn my regular pumpkin bread recipe into a coffee cake.

I lightly tweaked the ingredients, then filled a couple of 5×7 cake pans with a scant inch and a half of batter. I topped it with a simple streusel and voila! Pumpkin Coffee Cake!

As always with recipes on KOAB, this Pumpkin Coffee Cake is very, very quick and easy. It takes no more than 5 minutes to mix together and then another 40-50 minutes in the oven. Enjoy!

 

I served this for breakfast on Shabbat morning, but it would be just as good for dessert. The left-over pieces made a great snack later in the afternoon, too.

What quick and easy recipes have you been whipping up in your kitchen?

 

Comments

comments

Comments

  1. Looks good! Bookmarked the recipe.

  2. Nicki Weinberg says

    Did you use tin foil pans or metal/glass baking pans?

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