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Easy Brown Butter Pumpkin Bread with Maple Glaze

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This easy pumpkin bread features nutty brown butter and a sweet maple glaze, creating a moist, tender loaf that’s perfect for fall gatherings. It’s a simple, crowd-pleasing recipe that comes together in under an hour.

Ingredients

Scale
  • 1/2 cup (1 stick or 113 grams) unsalted butter
  • 1 cup (about 245 grams) pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/4 cup (60 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly spray the exposed ends with non-stick spray.
  2. Brown the butter: Place the 1/2 cup of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then swirl the pan occasionally. After about 5-7 minutes, when the butter turns a deep amber color and smells nutty, remove it from the heat immediately. Pour into a heat-safe bowl and let cool for about 10 minutes.
  3. Combine the wet ingredients: In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  4. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Fold together gently with a wooden spoon or rubber spatula until just combined (about 10-12 strokes). Do not overmix; a few small lumps are fine.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched. Start checking at the 50-minute mark.
  8. Cool in the pan for 15 minutes, then use the parchment paper overhang to lift the bread out of the pan. Place directly on a cooling rack to cool completely.
  9. Make the maple glaze: While the bread is cooling, whisk together the sifted powdered sugar, maple syrup, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt. Add more milk if needed for a drizzling consistency.
  10. Once the bread is completely cool, drizzle the maple glaze over the top. Let set for about 10 minutes before slicing.

Notes

Brown butter is key for the nutty flavor; don’t skip it. Spoon and level flour for accurate measurement. Room temperature ingredients help prevent the brown butter from seizing. Do not overmix the batter. Cool completely before glazing to prevent the glaze from being absorbed. Store in an airtight container at room temperature for up to 4 days. Freeze unglazed loaf for up to 3 months.

Nutrition

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

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