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Best Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread is incredibly moist and packed with real pumpkin flavor, topped with a glossy maple glaze. The nutty depth of browned butter elevates this simple loaf into a showstopping fall treat that tastes even better the next day.

Ingredients

Scale
  • 1 cup unsalted butter (226 grams)
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups pumpkin puree (340 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup packed light brown sugar (100 grams)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk (80 ml)
  • 1 cup powdered sugar (120 grams)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter, melted
  • 1–2 tablespoons whole milk
  • Pinch of salt

Instructions

  1. Brown the butter: Cut butter into even pieces and place in a light-colored saucepan over medium heat. Stir occasionally. After 5-7 minutes, the butter will foam, then subside, and golden brown specks will form at the bottom. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and cooled brown butter. Whisk in milk until combined.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  7. Let bread cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely (1-2 hours) before glazing.
  8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and melted butter. Add milk 1 tablespoon at a time until thick but pourable. Stir in a pinch of salt.
  9. Once bread is completely cool, drizzle glaze over the top. Let set for 15 minutes before slicing.

Notes

Don’t walk away from the butter while browning—it can burn in seconds. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the batter. For a taller loaf, let batter rest in pan for 15 minutes before baking. Store in an airtight container at room temperature for up to 4 days. Freeze unglazed bread for up to 3 months.

Nutrition

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

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