Nutty Whole Grain Pumpkin Coffee Cake with Bourbon Glaze

Nutty Whole Grain Pumpkin Coffee Cake with Bourbon Glaze is a wonderful way to start a holiday or any day! This gorgeous bundt cake is packed with flavor.

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 that you won’t be able to get out of your mind.

4 from 2 votes

Nutty Whole Grain Pumpkin Coffee Cake with Bourbon Glaze

Author Sue Moran


  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup brown sugar
  • 1/4 tsp each of nutmeg cardamom, allspice and ginger
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cup rough chopped pecans


  • 1 1/2 cups confectioner's sugar
  • 1 tsp vanilla extract
  • 3 Tbsp bourbon
  • milk or cream to thin


  • Set oven to 350F
  • Spray a bundt or tube pan with cooking spray.
  • Whisk the above ingredients together in a large mixing bowl.
  • Whisk together the dry ingredients and add them to the wet. Mix just until combined, don't over mix. Fold in the nuts.
  • Pour the batter into a well greased bundt pan. Bake for about 50 minutes until a toothpick comes out clean.
  • Cool the pan on a rack for about 15 minutes, then carefully remove the cake and continue cooling on a rack before glazing.
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • Watch the cooking time carefully, different ovens and different pans cook at different rates. The cake is done when it has risen and a toothpick inserted in the center comes out without wet batter clinging to it.


You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Nakalan McKay
    September 21, 2015 at 8:09 pm

    Adding this to my list of things to make this season!
    If I didn’t have whole wheat and oat flour could I just use white flour to substitute?

    • Reply
      September 22, 2015 at 6:45 am

      Yes you can Nakalen!

  • Reply
    Margaret Brown
    September 20, 2015 at 7:11 pm

    If I omit the nuts do I have to change the baking time or adjust the other ingredients?

    • Reply
      September 20, 2015 at 8:06 pm

      I think you should be fine, Margaret!

  • Reply
    September 1, 2013 at 6:16 pm

    love the color and texture of the cake, can’t wait to make it. not sure about the bourbon can you offer a substitute.

    • Reply
      September 1, 2013 at 6:24 pm

      You can just use vanilla extract if you want a plain vanilla glaze…

  • Reply
    The Café Sucré Farine
    April 7, 2013 at 9:55 pm

    Yum, I’m checking for your lights after dark tonight!!

  • Reply
    Tricia @ Saving room for dessert
    November 2, 2012 at 1:26 am

    Your cake is beautiful but your photos are getting more gorgeous everyday! Beautiful post.

  • Reply
    Denice Barker
    November 1, 2012 at 4:27 pm

    Can I live in your refrigerator?

  • Reply
    l o v e l y t h i n g s
    November 1, 2012 at 12:42 pm

    Maybe they ring your doorbell because your trick-or-treaters knew you had this in the kitchen! It looks so good and I think I will make this today…or your chocolate chip pumpkin bread. Kids home until next week!

  • Reply
    Ocean Breezes and Country Sneezes
    November 1, 2012 at 2:13 am

    I’ll bet your house smelled Amazing!

  • Reply
    Cathy at Wives with Knives
    November 1, 2012 at 12:34 am

    I’m craving something made with pumpkin right now. That glaze makes this coffeecake something special. Looks so delicious, Sue!

    • Reply
      Sue/the view from great island
      November 1, 2012 at 1:25 am

      I kinda shouldn’t have called it a coffee cake with all that bourbon, but that gives us permission to indulge all day, and it is Halloween, after all.

  • Reply
    October 31, 2012 at 11:29 pm

    How gorgeous, Sue! I’ll be bookmarking this for Thanksgiving as well 🙂

  • Reply
    October 31, 2012 at 7:40 pm

    what a glorious, glorious glaze. the cake ain’t too shabby, either. 🙂

  • Reply
    Averie @ Averie Cooks
    October 31, 2012 at 6:11 pm

    I love that you had the energy/ambition to tweak a favorite. There are a few things I could happily make 100 times in a row (and my variation on this cake is one of them!) but as a blogger, yes, keeping things fresh is key…and you did just that. It looks perfect. LOVE The glaze!

    • Reply
      Sue/the view from great island
      November 1, 2012 at 1:21 am

      I liked how there was enough bourbon to actually tint the glaze a caramel brown…there was definitely bourbon flavor going on!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!