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pumpkin bread

Pumpkin Bread with Espresso Glaze

  • Author: Celeste
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 loaf 1x
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American


Moist pumpkin bread with cinnamon streusel topping and espresso glaze. This beats any ordinary pumpkin bread and it’s filled with tons of fall flavors!



For the Cinnamon Streusel Topping:

  • 60 g (1/2 cup) all-purpose flour, spooned and leveled
  • 50 g (1/4 cup) light brown sugar, packed
  • 1 tsp ground cinnamon
  • 42 g (3 tbsp) unsalted butter, melted

For the Pumpkin Bread:

  • 210 g (1 3/4 cup) all-purpose flour, spooned and leveled
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger*
  • 1/2 tsp ground nutmeg*
  • 1/4 tsp ground cloves*
  • 1/4 tsp ground allspice*
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 200 g (1 cup) light brown sugar, packed
  • 100 g (1/2 cup) granulated sugar
  • 300 g (1 1/4 cup) canned pumpkin puree
  • 57 g (1/4 cup) unsalted butter, melted and cooled
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • 125 ml (1/2 cup) buttermilk, room temp

For the Espresso Glaze:

  • 60 g (1/2 cup) powdered sugar
  • 12 tbsp freshly brewed espresso


For the Cinnamon Streusel:

  1. In a small bowl, mix together the flour, brown sugar, cinnamon, and melted butter. Stir until everything is evenly coated. It should resemble wet sand. Set aside.

For the Pumpkin Bread:

  1. Preheat the oven to 350°F (180°C). Grease a 9×5″ loaf pan and line with parchment paper, leaving a few inches of overhang. Set aside.
  2. In a bowl, whisk together the flour, spices, salt, baking powder, and baking soda. Set aside.
  3. In a large bowl, whisk together both sugars, the pumpkin puree, and melted butter. Mix until fully combined. Add the eggs and vanilla extract, whisking until smooth and glossy.
  4. Mix in half the buttermilk followed by half the flour. Repeat once more until everything is just combined. Use a flexible spatula to scrape the bottom and sides of the bowl. Be careful not to over mix.
  5. Transfer the batter to the prepared loaf pan, smoothing out the top. Evenly sprinkle the top of the batter with cinnamon streusel. 
  6. Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean. If the streusel is browning quickly, place a tent of foil over the top to prevent the top from over browning.
  7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. 

For the Espresso Glaze:

  1. In a small bowl, whisk together the powdered sugar and espresso until smooth and drizzly.
  2. Pour over the cooled pumpkin bread.


Pumpkin Spices: If you don’t have all the spices, you can try substituting 2 tsp of pumpkin spice for the ginger, cloves, nutmeg, and allspice. Be sure to keep the 2 tsp of cinnamon in. Keep in mind, we have not tested it with pumpkin spice yet, so you may need to adjust accordingly.


  • Serving Size: 1 slice
  • Calories: 442
  • Sugar: 41.3 g
  • Sodium: 206.3 mg
  • Fat: 19.1 g
  • Carbohydrates: 65 g
  • Protein: 4.6 g
  • Cholesterol: 84.3 mg

Keywords: pumpkin bread, pumpkin bread recipe, pumpkin loaf, moist pumpkin bread, pumpkin bread with streusel topping