Pumpkin Spice Latte Loaf Cake

Filling:

• 6 Tbsp all-purpose flour
• 6 Tbsp brown sugar, packed
• 2 Tbsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice
• 2 Tbsp unsalted butter, softened

Loaf Cake:

• 1 1/2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup canned pumpkin puree
• 2 eggs, at room temperature
• 1/3 cup canola or vegetable oil
• 1/4 cup pumpkin spice coffee creamer
• 2 Tbsp unsalted butter, melted
• 1 tsp pure vanilla extract

Glaze: 

• 3/4 cup confectioner’s sugar, sifted
• 1 tsp pumpkin pie spice
• 1/2 tsp instant espresso dissolved in 1 tsp. hot water
• 4 tsp pumpkin spice coffee creamer

Preheat oven to 350°F. Prepare Sunflower and Pumpkin Loaf pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Filling:

In a small bowl, combine flour, brown sugar, instant espresso powder and pumpkin pie spice. Add the butter and rub in by hand until mixture is sandy and well combined.

Loaf Cake:

In a bowl, whisk flour, pumpkin pie spice, baking soda and salt; set aside. Using a stand mixer with a paddle attachment, combine granulated sugar, brown sugar, pumpkin, eggs, oil, pumpkin spice coffee creamer, melted butter and vanilla. Mix on medium-low speed until combined. Add flour mixture and mix on low speed until batter is smooth and blended, scraping down sides of bowl as needed.

Spoon one-third of the batter into prepared pan. Tap pan gently on a towel-lined counter to settle batter and release any air bubbles. With your fingers, sprinkle half of the filling mixture over the batter, spreading out and smoothing as needed. Add another one-third of the batter and tap again to settle batter. Top with remaining filling; then cover with remaining batter. Tap on towel-lined counter one last time to settle batter.

Bake 55-65 minutes or until tester inserted in the center comes out clean. Cool in pan for 10 minutes before inverting onto a cooling rack. Cool completely before glazing.

Glaze:

In a small bowl, whisk all glaze ingredients until smooth. Add more creamer if necessary for desired consistency. Glaze should be somewhat sheer and thinner. Once ready to serve, pour glaze over cooled cake, slice and enjoy!

Note:  If you would like more espresso flavor, you could increase the amount of espresso powder in the filling.