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Best Brown Butter Pumpkin Bread with Maple Glaze Recipe

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This brown butter pumpkin bread is incredibly moist and flavorful, topped with a glossy maple glaze. It’s the perfect fall treat that tastes like a hug from the inside out.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups (about 15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup milk, room temperature (whole milk preferred)
  • 1 ½ cups powdered sugar
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Brown the butter: Cut butter into pieces and melt in a light-colored saucepan over medium heat, stirring constantly. After 3-4 minutes, the butter will foam, then subside, and brown specks will form. When it smells nutty and turns golden amber, remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. 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 sides with butter or nonstick spray.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, vanilla extract, and milk until smooth.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan on counter to release air bubbles. Bake for 55-65 minutes, rotating halfway through, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  7. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely before glazing.
  8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 2 tablespoons milk or cream. Add more milk if needed to reach a pourable consistency. Stir in a pinch of salt. Pour over cooled bread and spread gently. Let set for 10 minutes before slicing.

Notes

Don’t rush the brown butter; use medium heat and watch for amber color. Room temperature ingredients are important to prevent lumpy batter. Check doneness with a toothpick. Cool completely before glazing. The bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and oat or almond milk.

Nutrition

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

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