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Perfect Brown Butter Pumpkin Bread with Maple Glaze

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This deeply flavorful pumpkin bread features nutty brown butter and a sweet maple glaze, resulting in a tender, moist loaf that’s perfect for fall baking.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240g) pumpkin purée
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) vegetable oil
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup (120g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally. Butter will foam, then foam subsides and brown specks form at the bottom (5-7 minutes). Immediately pour into a heatproof bowl, including brown bits. Cool for 10 minutes.
  3. In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add pumpkin purée, eggs, vanilla extract, and vegetable oil. Whisk until smooth.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Add dry ingredients to wet mixture all at once. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  7. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before glazing (at least 1 hour).
  8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream. Add more liquid 1 teaspoon at a time until thick but pourable. Stir in a pinch of salt. Drizzle over cooled bread and let set for 15 minutes before slicing.

Notes

Don’t rush the brown butter; use medium heat and watch for brown specks. Room temperature ingredients help the batter come together smoothly. Measure flour correctly by spooning and leveling. For best results, let bread cool completely before glazing. Bread can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, fall baking, pumpkin recipe, easy pumpkin bread

Find it online: https://morselora.com/perfect-brown-butter-pumpkin-bread-with-maple-glaze/