Description
A cozy fall loaf with nutty brown butter, a buttery streusel topping, and a maple-espresso glaze. Soft, moist, and perfectly spiced — this pumpkin bread brings bakery-style flavor right to your kitchen.
Ingredients
- For the Loaf
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- 1 cup pumpkin purée
- ½ cup unsalted butter, browned and cooled
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Streusel Topping
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
- Pinch of salt
- For the Maple Espresso Glaze
- ½ cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp instant espresso powder
- 1–2 tsp milk, as needed for consistency
- For Garnish
- Espresso crunch bits or crushed coffee beans
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In a separate bowl, whisk the browned butter, brown sugar, granulated sugar, eggs, pumpkin purée, and vanilla until smooth.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined — do not overmix.
- Prepare the streusel: In another bowl, mix melted butter, brown sugar, flour, cinnamon, and a pinch of salt until crumbly.
- Assemble and bake: Pour the batter into the prepared pan. Sprinkle the streusel evenly on top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, espresso powder, and milk until smooth.
- Finish: Drizzle the maple espresso glaze over the cooled loaf and top with espresso crunch bits. Slice and enjoy!
Notes
Use fresh pumpkin purée, not canned pumpkin pie filling, for the best flavor.
Brown the butter slowly until it smells nutty and turns golden; it adds deep richness to the loaf.
Allow the loaf to cool completely before adding the glaze to prevent melting.
Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For long-term storage, wrap slices individually and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert / Breakfast / Snack
- Cuisine: American