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Nutty Whole Grain Pumpkin Coffee Cake with Bourbon Glaze is a wonderful way to start the day! If I could only have one cake to eat for the rest of my life, it would be some kind of coffee cake.  And not just because they come with permission to eat dessert for breakfast ;)  I paced around the kitchen for a long time this morning fighting with myself about whether to make my original recipe for pumpkin bread one more time, or strike out in a new direction. I crave the moist pumpkin-y crumb, the dark, half melted chocolate chips and the crunchy walnuts of my tried and true recipe.  But I’m a food blogger, damn it—and innovation is the name of my game.  I can’t just sit back on my laurels and happily eat Chocolate Chip Pumpkin Bread for the rest of my life, much as I’d like to. This cake is perfect for holiday mornings, overnight guests, or any time you just need a little extra incentive to get out of bed.  It’s moist and tender with just the right amount of fall spice to warm it up.  It’s loaded with crunchy pecans, and topped with a glaze …


Total time

0 minutes

Courses

Breakfast


Ingredients

  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 eggs ((beaten))
  • 1 tbsp brown sugar
  • ¼ tsp each of nutmeg, cardamom, allspice and ginger
  • ½ cup all purpose flour
  • ½ cup whole wheat flour
  • ½ cup oat flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1½ cup rough chopped pecans
  • glaze
  • 1½ cups confectioner's sugar
  • 1 tsp vanilla extract
  • 3 tbsp bourbon
  • milk or cream to thin


Method

  1. Set oven to 350F
  2. Spray a bundt or tube pan with cooking spray.
  3. Whisk the above ingredients together in a large mixing bowl.
  4. Whisk together the dry ingredients and add them to the wet. Mix just until combined, don't over mix. Fold in the nuts.
  5. Pour the batter into a well greased bundt pan. Bake for about 50 minutes until a toothpick comes out clean.
  6. Cool the pan on a rack for about 15 minutes, then carefully remove the cake and continue cooling on a rack before glazing.
  7. Mix the sugar with the vanilla and bourbon, adding enough milk or cream to make a spreadable glaze. Spread or drizzle it over the cooled coffee cake.

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