Peanut Butter Pumpkin Coffee Cake

Peanut Butter Pumpkin Coffee Cake

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Peanut Butter Pumpkin Coffee Cake | MarlaMeridith.com.

The ultimate pairing for me is a sweet little cake with a steamy Caffe Americano. The definition for coffee cake is simply a cake to enjoy with coffee. It usually has a crumble topping, in this case that is chopped peanuts. Around here coffee cake, snack cake and breakfast cake are used interchangeably. This is great for anytime of day. Grab a slice or two and slather with some extra peanut butter if you wish.

Peanut Butter Pumpkin Coffee Cake | MarlaMeridith.com

Thank goodness no one over here is allergic to nuts. They are a eaten constantly in our house. Although my kids are not allowed to have nuts in school they more than make up for it at home. We are a nut loving family. Love ’em by the handful or in cakes like this.

Peanut Butter Pumpkin Coffee Cake | MarlaMeridith.com

If you are allergic or would like to make this cake for a “nut free zone” try using sunflower seed butter and a roasted sunflower seed topping instead. This would be a delicious and simple cake to serve at school, brunch, tea parties and casual get togethers.

Marla Meridith | MarlaMeridith.com

Lately I have been spending lots of time at my kids school. Here is my little guy showing off his mama and his ladybug book. Moments like this I will never forget. We have some plans for me to teach the little ones baking in the next few weeks, after my trip to Syracuse University.

Marla Meridith & Averie Sunshine | MarlaMeridith.com

Cakes like this I bring along for snacks when on the road. I love ordering a good cup of coffee, but coffee shop pastry cases are not my thing. I had a lovely coffee break this week with my long time blog friend Averie from Love Veggies and Yoga.

Peanut Butter Pumpkin Coffee Cake | MarlaMeridith.com

Pumpkin is an ingredient you will see around here all year long. It adds so much texture and flavor to baked goods. It gives a moistness that can replace the large amounts of fat that is usually found in cakes, muffins, cookies and such. This is a simple quick bread that is reminiscent of banana bread.

Peanut Butter Pumpkin Coffee Cake | MarlaMeridith.com

Serve with some slightly sweetened whipped cream, cream cheese, greek yogurt, butter or more peanut butter.

Peanut Butter Pumpkin Coffee Cake | MarlaMeridith.com

What is your favorite recipe for coffee cake? Do you love peanuts as much as I do? If not, what is your favorite nuts or seeds to use in baking?

Peanut Butter Pumpkin Coffee Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Peanut Butter Pumpkin Coffee Cake

Ingredients

  • 1 cup Whole Wheat Pastry Flour
  • 1 cup Corn Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 1 to 1 1/2 teaspoons Stevia Powder to taste
  • 1/2 teaspoon ground Cinnamon
  • 1/4 cup natural Peanut Butter (crunchy or smooth both good), softened in microwave if needed
  • 1 cup unsweetened Pumpkin Purée
  • 1 large Egg, whisked
  • 1 cup fat free or low fat Milk
  • 1 teaspoon pure Vanilla Extract
  • 1/4 cup chopped toasted, salted Peanuts

Method

  • Preheat oven to 350 degrees F with the rack in the middle. Line a cookie sheet with parchment paper and toast the peanuts for 8-10 minutes until fragrant and golden brown. Prepare a non stick loaf pan (9" x 5" x 3") with parchment paper or cooking spray. In a medium bowl mix together dry ingredients (excluding chopped peanuts.) In a separate bowl mix together wet ingredients. Combine the wet and dry well to form a batter. Pour into loaf pan, smoothing top with a knife or spatula. Top cake with chopped nuts. Bake for about 35-40 minutes, until a skewer or toothpick comes out crumb free.
  • Notes
  • You can use any nut butter or sunflower seed butter in this recipe.
  • It is not essential to toast your nuts first, but I love the heightened flavor it adds when I do.
https://marlameridith.com/peanut-butter-pumpkin-coffee-cake-recipe/

Coffee Cake Recipe Links

99 Responses to Peanut Butter Pumpkin Coffee Cake

  1. Marla this cake looks amazing! First, anything with PB in it gets me excited :) And throw in pumpkin, mmmm, even better!

    Ok the pic with you and your little man is just too precious!

    And our meetup Tuesday was the highlight of my month!! For real!!! You are just…The Best. And our chit chat and time together was food for my soul. We must do it again…and soon!
    xoxo

    • Averie: “Food for the soul” perfect way to describe our time together. Eight months was a long time but we have both grown so much since the summer. Wonderful to re-connect and share so much honest chit chat. I will e-mail you with some more dates. xo

  2. This pumpkin bread sounds wonderful with extra protein inside and on top! My kids do like pumpkin bread, but right now their favorite is banana bread (probably because I made so much pumpkin bread over the winter!).

  3. I’ve been really wanting to make a quickbread lately and this one combines my two favorite P’s – pumpkin and peanuts…so I’m pretty sure we were meant to be. If you’re going to stop in NYC at all on your way to Syracuse, let me know!

    • Joanne: I will be in Newark briefly as I make my way to Hancock airport in Syracuse. Sadly not enough time to hang out. My folks are kinda bummed because they are on Long Island and I will not be seeing them. I might head out to NY in June – well see. I will keep you posted. If I do you need to cook for me 😉

  4. Yum! I’m always looking for good breads to send to my
    boyfriend in Iraq b/c they ship well – I’ll try this one this
    weekend. The Telluride Trail Bars were a hit!

    • Grace: Silly girl, the coffee is not in the cake but we can put it in there if you like :) As a matter of fact very soon I will be doing that. xo

  5. I have some cans of pumpkin in the pantry that are staring
    at me, what a great way to use them! The snack cake looks delish,
    and of course I love the healthy component! Love the photo of you
    and your little boy at school. I volunteered a lot at my sons
    preschool last year and it was so special. During “job” week I went
    in and made healthy smoothies with the kids. We made two different
    kinds (green smoothies and purple smoothies and had a smoothie
    taste test competition….green won!).

    • Aggie: Super cool that you went into your son’s classroom to make smoothies. I thought for sure the purple would have been their favorite. I am beginning to notice that people have an aversion to green foods. Glad to know those kids are above that :) I bet that your son will always remember that special time with mommy. xo

  6. Marla, you know how the simple thing can be decorated and
    get presented! I love this healthy recipe with awesome pics. Loved
    the 1st and 6th so much! You and your blog totally rock! :)
    xo..

    • Green Girl: Straight out of the jab PB is a true treat in and of itself. One of my favorite things to do is add greek yogurt & vanilla stevia drops to a virtually empty PB jar. Freeze it for about one hour. Tastes just like creamy ice cream. Every night I have that before bed and it’s the perfect snack. That is also the only time I watch TV. I catch about a half hour of the Food Network before lights out 😉 Good times.

  7. I use pumpkin year-round too – you should see the amount I bought at Sam’s club during the holiday season to stock up! I literally have a closet full of pumpkin. No worries, I will get through it, with delicious recipes like this one :)

    • Megan: Thanks so much for your sweet words. I love exciting too and I enjoy coming up with unique recipes. When a new idea hits I get so buzzed to share it.

  8. What a great coffee cake, and lovely images of you and your son, and you and Averie. That’s so cool that you’re going to teach a baking class at his school! Thanks for sharing this delicious recipe, Marla. Have a great weekend with your family! :)

  9. This is an amazing cake. I’m fixated on peanuts at the moment and am avidly collecting recipes for them. I am relatively new here and don’t often comment. I just wanted you to know how much I enjoy my visits to your site. I love the food you feature and your photography is great. I hope you have a great day. Blessings…Mary

    • Mary: You are such a sweetheart. I am always fixated on peanuts. Join the club! So happy that you pop over often for visits, thanks for taking the time to say hi. Glad to hear my photography and recipes keep you coming back for more. Have a great day!

    • Skinny Fat Kid: Almonds and almond butter would work great in this cake. This was actually based off a similar recipe I created called Banana Almond Snack Cake. Check it out if you have a chance.

  10. Hi Marla :) I LOVE anything peanut butter and pumpkin and this looks amazing. I will make this very soon!!! Couple questions, think it would be fine to replace the corn flour with oat flour (ground oatmeal) and what would you suggest to replace the Stevia? Evaporated cane sugar or turbinado sugar? Also how much? Thanks!

    • Lori: Great questions. As far as the flour goes – I use oat flour all the time and always end up with a perfect cake
      As of yet I have not tested this bread with any sweetener other than stevia. When I don’t use stevia I generally use honey, sucanat (unrefined cane sugar) or pure grade B maple syrup. Generally 1/4 cup or a little more of those will do. I encourage you to taste your batter to see if it is sweetened to your liking. Another thing you might need to do is adjust your baking time a smidge. Since those sugars add moisture it might need a few more minutes in the oven.
      Again, I have not tried this option with this coffee cake, so please move forward at your own discretion. I am sure the results will be fabulous! Please come back and share with us your measurements and comments if you try it.

  11. Pumpkin and peanuts – that’s such a creative combination. Looks like a sweetly tempting little snack cake…now I can finally use the canned pumpkin that’s been waiting for me in the pantry!

  12. This looks and sounds delicious, Marla. I honestly can
    never get enough pumpkin, so seeing recipes with it in March is
    welcomed with open arms. 😉 Must have missed that you’re going to
    be speaking at Syracuse – neat! Have fun – can’t wait to hear about
    it. :)

    • Betty: I know my kids love every little bit of helping me cook – especially tasting the batter! People need to realize that even the smallest tasks are huge to little ones. Even mixing flours & dumping them into bowls is a big deal to a 4 year old. Great lessons that they will take with them the rest of their lives.

  13. There is nothing like mommy coming to school day. As an Early Childhood Specialist, I know how important that is. Bravo! I loved teaching grade one! The transition from not reading and writing to reading and writing is such a thrill to a child – like learning to speak for the first time. This bread would be so yummy, and you suggestion to use sunflower seeds and butter as a substitute would not only be equally delicious – but maybe even better. Love that idea, too!
    :)
    valerie

    • Valerie: It is amazing how simple that moment was with my son and how it meant the world to both of us. I am happy that my kids teachers want us to participate in their classrooms. They encourage it without making it mandatory. I am very grateful that my job allows me to be flexi with my time. All it took was ten minutes out of my day to create an imprint that will last a lifetime. I can only imagine how amazing you were as a grade one teacher.
      I am with you – the sunflower option with a few little surprises must be posted here soon :) xo

  14. This looks amazing….like all your recipes :) I love
    combination of peanuts and pumpkin. Delicious! I also thank God
    that I’m not allergic to nuts…I don’t think I could handle
    it!

  15. Sounds, looks, and I’m sure is incredible!! I’m thinking it sounds simple enough, that even I can tackle it. Can’t wait to hear about your baking venture with the kiddos at school! How fun!

  16. Marla, my ears perked when you mentioned taking this cake
    with you when you travel. Since I travel several times a week
    sometimes, and normally eat simple whole foods at home, I always
    starve until I finally buckle and eat something strange from the
    airport, and then of course feel tired and gross afterward. I kind
    of love the idea of baking for yourself before you hit the road. It
    would require a bit of planning of course, but I may start making
    myself travel picnics ; ) Thanks for the inspiration.

    • Georgia: I have to admit that I cannot leave my house without my own goodies on hand. Airport food is tragic. If I am in a complete loss without any of my own stuff left I usually end up living off of a bag of unsalted nuts until I can find a decent meal. This little body cannot go beyond a few hours without food so I gotta make sure the right choices are always available. You can always bake a loaf like this, take a few slices on the road & leave the rest of it in your fridge for about a week or store it in the freezer for longer term.

  17. I am a peanut butter fiend and I have never really
    encountered a bread/cake using peanut butter! This looks absolutely
    amazing! And, I keep finding recipes with pumpkin that I want to
    try so I guess I am going to have to go to the store and buy some
    pumpkin pretty soon… This seems a little more nutritious (maybe?)
    than just a simple peanut butter cookie so I would love to try this
    recipe out. Side note on peanut butter – I had guests stay with me
    this past weekend and they made an indian curry for us – which had
    peanut butter in the recipe! It was amazing! It created a slightly
    similar taste to a peanut satay flavor but the sweetness really
    accompanied the hot curry spices, it was delicious!

  18. I can’t believe this is my first time on your blog, you have amazing recipes and I love the photos. The coffee cake looks wonderful, I just made home made pecan butter and I’ll try it in this recipe. Thank you for sharing!

  19. Hi,

    I would love to make this bread for breakfast, but I do not have corn flour, I have corn starch and whole wheat, whole wheat pastry and regular flour. Do you think I can substitute one of these flours for corn flour?

    Thanks!

    Just joined your blog, I love all your recipes!!!

      • Hi Marla,

        The recipe turned out great with using whole wheat pastry flour. It was a hit at work. For those who like a sweeter bread, I served it with a side of sweetened pumpkin butter.

        This is definitely a new favorite! Thank you again!!

  20. […] Family Fresh Cooking has this wonderful looking recipe for Peanut Butter Pumpkin Coffee Cake. I am for sure making this one! We LOVE pumpkin year ’round in this household and it is so good for you. The girls and I are old pros by this time at baking breakfast breads and I’m betting this one will become a new favorite. […]

    • Hi Andrea…I’m really not sure but I just found this online. Hope it’s helpful! “Masa Harina is a flour like powder used to make masa. It’s made with sun or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa harina. I know there are different kinds of Masa Harina (there is a Carribbean form), but I don’t know of any substitute. Pretty unique stuff. “

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