Pumpkin Spice Coffee Cake Loaf

Preheat the oven to 350F and grease a baking dish. In a mixing bowl, combine the wet ingredients (canned pumpkin puree, olive oil extra virgin, large eggs, vanilla yogurt, light brown sugar, granulated sugar, vanilla extract) and whisk until uniform. Then add in the dry ingredients (gluten free flour, almond flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt) and mix until smooth. Transfer batter to the baking dish and set aside.

For the crumble topping: Add all of the crumble topping ingredients (gluten free flour, melted butter, light brown sugar, granulated sugar) to a bowl and mix until a crumbly texture forms. If too runny, keep adding 1 tbsp of flour until the melted butter is absorbed. Crumble the topping over the cake, bake for 50-55 minutes, and let cool completely before slicing!