Yields:
10 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
50 Mins
Total Time:
1 Hr 5 Mins
I’m tired of waiting for fall, so I’m kicking it off early with some pumpkin coffee cake. Because to me, nothing says fall like a good cup of coffee on a crisp fall morning and a delicious slice of pumpkin bread. This pumpkin bread isn’t super sweet, which I personally like in the mornings. But honestly it’s so good I could eat this for dessert too. I’m adding this brown butter bourbon maple glaze because I found a delicious bourbon syrup at the store that I want to add to literally everything.
Ingredients
Adjust Servings
-
For the Bread
- For the Glaze
Instructions
- Start by preheating the oven to 350. Prepare your loaf pan or bunt pan by greasing and set aside.
- Add the flour, baking soda, baking powder, and pumpkin pie spice to a small bowl. Mix to combine and set aside.
- Add the pumpkin puree, brown sugar, oil, maple syrup, and milk to a bowl and stir to combine. Add in the dry ingredients and mix just until combined. Place in your prepared bake pan and bake for 50 minutes or until a toothpick comes out clean. Set aside and allow to cool.
- While the cake is baking, make the sauce. Start by adding the stick of salted butter to a small sauce pan on medium heat. Brown the butter by allowing to simmer and stirring frequently. Once the butter starts to bubble up rapidly, you're almost there! Stir until the butter solids are a amber brown and remove from heat. Set aside and allow to cool completely.
- Once the butter has cooled, add in the maple syrup and vanilla and whisk to combine. Slowly add in the powdered sugar until you get a thin frosting / glaze consistency. Add milk as needed to thin out the sauce.
- Once your cake has cooled (minimum 30 minutes), frost with the glaze. Top with pumpkin seeds if desired. Serve with a good cup of coffee and enjoy!