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Best Brown Butter Pumpkin Bread with Maple Glaze Recipe

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This Brown Butter Pumpkin Bread with Maple Glaze is the ultimate fall treat. The nutty, toasty flavor from the brown butter makes the pumpkin taste deeper and richer, while the glossy maple glaze adds a perfect sweet finish. It’s a crowd-pleaser that makes you look like a kitchen hero.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 1 (15-ounce / 425g) can pure pumpkin puree
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the two long sides.
  2. Brown the butter: Place the 1 cup of unsalted butter in a light-colored saucepan over medium heat. Let it melt, swirling the pan occasionally. It will foam and crackle. After a few minutes, the crackling will subside, and you’ll see little brown specks forming at the bottom. Once it’s a deep golden amber color and smells nutty, immediately remove from heat and pour into a heat-safe bowl (including all brown bits). Let cool for about 10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter and 1 ¾ cups granulated sugar until well combined. Add the pumpkin puree, 3 room-temperature eggs, and 1 teaspoon vanilla extract. Whisk until smooth and fully incorporated.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.
  5. Fold it together: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold just until the last streak of flour disappears. A few lumps are fine. Do not over-mix.
  6. Bake the loaf: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  7. Cool completely: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the loaf out and transfer to the wire rack to cool completely.
  8. Make the maple glaze: In a small bowl, whisk together the sifted powdered sugar, 3 tablespoons pure maple syrup, and a pinch of salt. Add 1 tablespoon of milk or cream and whisk. If too thick, add another teaspoon of milk until pourable but still thick enough to coat a spoon.
  9. Glaze and serve: Once the loaf is completely cool, drizzle the maple glaze over the top. Let set for about 10 minutes before slicing.

Notes

Don’t rush the brown butter step; use a light-colored pan to monitor color. Room temperature ingredients help the batter emulsify. Tent with foil if top browns too quickly. Cool completely before glazing. Store in an airtight container at room temperature for up to 4 days. Freeze unglazed for up to 3 months.

Nutrition

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

Find it online: https://breezybake.com/best-brown-butter-pumpkin-bread-with-maple-glaze-recipe/