Pumpkin Coffee Cake Loaf with Maple Glaze
This Brown Butter Pumpkin Coffee Cake Loaf quickly became one of the most popular fall treats in my farm shop, and after one bite, it’s easy to see why. The loaf is incredibly moist thanks to pumpkin puree and rich brown butter, with a buttery cinnamon coffee cake crumble layered throughout for the perfect amount of crunch and spice. Finished with a simple maple glaze made with real maple syrup, it has all the cozy flavors I crave this time of year. If I’m hosting friends or family in the fall, this is the recipe I’m pulling out to share over a cup of coffee. It fills the kitchen with the smell of cinnamon and brown butter, tastes like a bakery treat fresh from the oven, and never fails to have people asking for the recipe.
Brown butter is the secret ingredient that takes this pumpkin coffee cake loaf to the next level. Unlike vegetable oil, brown butter adds rich, nutty flavor that pairs perfectly with pumpkin, cinnamon, and maple syrup. Combined with pumpkin puree, it creates an incredibly moist, tender loaf with a cozy bakery-style taste in every bite.
While I often use my stand mixer when making large batches of this loaf for my farm shop, you don’t need any special equipment to make this recipe at home. The batter comes together easily with just a couple of bowls and a whisk, making it a simple, approachable fall bake. Just combine the wet and dry ingredients, stir until incorporated, and you’re ready to bake.
Once glazed, keep the loaf covered so the glaze doesn’t dry out. If your kitchen is warm, refrigerating it is best. Let individual slices sit at room temperature for a few minutes before eating.
Pumpkin Coffee Cake Loaf with Maple Glaze
Ingredients
- 1¾ cup all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp kosher salt
- 15 oz pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 egss
- ½ cup butter
- 1 tsp vanilla bean paste
- ½ cup whole milk
For the Coffee Cake Crumble:
- ¼ cup butter
- ¾ cup all purpose flour
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2 tsp granulated sugar
For the Maple Glaze:
- ½ cup powdered sugar
- ¼ cup real maple syrup
Instructions
Prepare the Coffee Cake Topping:
- In a small bowl, combine ¼ cup melted butter, ¾ cup all-purpose flour, ¼ cup brown sugar, 1 teaspoon cinnamon, and 2 teaspoons granulated sugar.
- Mix with a fork until the mixture becomes crumbly and resembles coarse crumbs. Place the crumble topping in the refrigerator while you prepare the loaf.
Make the Pumpkin Loaf:
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, and ½ teaspoon salt. Set aside.
- In a separate large bowl, combine the 15-ounce can pumpkin puree, ¾ cup granulated sugar, and ½ cup brown sugar.
- Brown the butter: Add the butter to a medium saucepan over medium heat. Let it melt, then continue cooking as it becomes foamy, swirling the pan occasionally. Once the milk solids turn lightly golden brown and the butter smells nutty and toasted, remove it from the heat. Measure ½ cup of the browned butter and add it to the pumpkin mixture.
- Add the 2 eggs and 1 teaspoon vanilla bean paste to the pumpkin mixture. Whisk until smooth and fully combined.
- Add half of the dry ingredients to the wet ingredients and mix until just incorporated. Add ½ cup milk and mix until combined.
- Add the remaining dry ingredients and gently mix until there are no visible streaks of flour. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Remove the crumble topping from the refrigerator and sprinkle it evenly over the top. Gently press the crumble into the batter with the back of a fork so it stays in place as the loaf bakes.
- Bake at 350°F for 60–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with foil for the remainder of baking. Allow the loaf to cool completely in the pan before adding the glaze.
Make the Maple Glaze:
- In a small bowl, whisk together ½ cup powdered sugar and ¼ cup real maple syrup until smooth. Once the loaf has completely cooled, drizzle the maple glaze over the top. Slice and serve.
