Pumpkin Bread with Espresso Glaze
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!
Equipment
- Kitchen Scale
- 9x5-inch (23x13 cm) Loaf Pan
Ingredients
For the Cinnamon Streusel Topping:
- 60 g (½ cup) all-purpose flour spooned and leveled
- 50 g (¼ cup) light brown sugar packed
- 1 tsp ground cinnamon
- 42 g (3 tbsp) unsalted butter melted and cooled
For the Pumpkin Bread:
- 210 g (1 ¾ cup) all-purpose flour spooned and leveled
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ½ tsp fine sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 200 g (1 cup) light brown sugar packed
- 100 g (½ cup) granulated sugar
- 300 g (1 ¼ cup) canned pumpkin puree
- 57 g (¼ cup) unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 125 ml (½ cup) buttermilk room temperature
For the Espresso Glaze:
- 60 g (½ cup) powdered sugar spooned and leveled
- 1-2 tbsp freshly brewed espresso
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 9x5-inch (23x13 cm) 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, about 1 hour.
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.
Nutrition
Serving: 1 slice | Calories: 401kcal | Carbohydrates: 72g | Protein: 5g | Fat: 11g | Sodium: 278mg | Fiber: 2g | Sugar: 47g
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