This is your favourite fall drink, the pumpkin spice latte, in loaf cake form. While this pumpkin bread recipe is delicious without the brown-sugar-espresso swirl and crumble topping, they do bring it up a few notches by adding another flavour and texture dimension. I highly recommend enjoying this in a weekend morning or afternoon paired with a steaming cup of coffee and a good book. Happy fall!

Pumpkin Spice Latte Loaf Cake with Oat Crumble

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For the brown sugar-espresso swirl:

1/3 cup brown sugar

1 tbsp instant espresso powder (or one instant coffee packet, such as Starbucks via instant)

1/2 tsp pumpkin spice

1/4 tsp salt

For the oat crumble:

1/3 cup flour

1/2 cup rolled oats

2 tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp salt

3 tbsp unsalted butter, softened

For the pumpkin loaf:

1 3/4 cup all-purpose flour

pumpkin spice

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin spice

1/2 tsp cinnamon

1/2 salt

1 1/4 cup sugar

2 large eggs

1/2 cup neutral oil, such as canola oil

1 cup pumpkin puree

1 tsp vanilla extract

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Preheat oven to 350F. Line a 9 x 3 loaf pan with parchment paper.

Make the brown sugar swirl: Whisk together all ingredients in a small bowl until combined.

Make the oat crumble: Stir together the flour, oats, brown sugar and salt in a medium bowl. Add the softened butter and use your fingers to blend into the flour mixture, rubbing between your fingers to create large clusters.

Make the loaf batter:

1. In a medium bowl, whisk together the dry ingredients.

2. Add the sugar and eggs in a large bowl. Whisk together until mixture is pale yellow and smooth. Slowly drizzle in the oil while whisking until well combined and mixture has thickened. Whisk in the pumpkin and vanilla extract.

3. Fold in the dry ingredients with a spatula until just combined and no streaks of flour remain.

4. Scoop one third of the batter into prepared loaf pan and spread into an even layer. Evenly sprinkle half of brown sugar-coffee mixture over the surface. Add another third of the batter and sprinkle the remaining brown sugar mixture over the top. End with the final third of batter and smooth the top. Gently swirl layers together with a skewer or knife and sprinkle the prepared in crumble in an even layer over the top.

5. Transfer loaf to the middle rack of the oven and bake until crumble topping is lightly browned and a toothpick inserted in the centre comes out clean, 55 to 60 minutes. Let cool in loaf pan for 10 minutes then transfer to a wire rack and cool completely before slicing.

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