How do I tell when pumpkin bread is done?

To test for doneness, place a toothpick into the center of the loaf. If it comes out clean, the bread is done. You also want to make sure your bread doesn't cave in when you press on the top. If it squishes in the center, keep it in the oven longer.

How do I store pumpkin bread?

Wrap it tightly with plastic wrap or in an air tight container. The bread will last up to 3 days at room temperature. If placing in the fridge, it will last up to 7 days.

Yes. Wrap it tightly with foil or plastic wrap and place in the freezer without the glaze. When you're ready to eat it, thaw it out before adding the glaze.

Pumpkin Bread with Streusel Topping and Espresso Glaze

Description

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!

Ingredients

Scale

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
1–2 tbsp freshly brewed espresso

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Instructions

For the Cinnamon Streusel:

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:

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.
In a bowl, whisk together the flour, spices, salt, baking powder, and baking soda. Set aside.
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.
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.
Transfer the batter to the prepared loaf pan, smoothing out the top. Evenly sprinkle the top of the batter with cinnamon streusel.
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.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the Espresso Glaze:

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

Notes

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.

Nutrition

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