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–+ servings

Pumpkin Coffee Cake Loaf with Maple Glaze

This moist Brown Butter Pumpkin Coffee Cake Loaf is layered with a cinnamon crumble and finished with a sweet real maple syrup glaze. A cozy, bakery-style fall recipe perfect for breakfast, brunch, or dessert.
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Course: Dessert
Keyword: baking, coffee cake, fall, loaf, maple, pumpkin
Servings: 6

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 9x5-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.