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Cozy Brown Butter Pumpkin Bread with Maple Glaze

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A moist, tender pumpkin bread infused with nutty brown butter and topped with a sweet maple glaze. This easy recipe delivers gourmet bakery results from simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons pure maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and brown specks form. Remove from heat immediately and pour into a heat-safe bowl. Let cool 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until combined. Whisk in 2 room-temperature eggs one at a time, then 1 teaspoon vanilla extract, then the entire can of pumpkin puree until smooth.
  4. Combine dry ingredients: In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Fold the batter: Pour dry ingredients into wet ingredients. Use a rubber spatula to gently fold until no streaks of flour remain. Do not overmix.
  6. Bake: Pour batter into prepared loaf pan. Bake 50-60 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: Let bread cool in pan on wire rack for 15 minutes. Use parchment to lift loaf out and transfer to rack to cool completely.
  8. Make glaze: In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons pure maple syrup, and 1 tablespoon milk until smooth. Adjust consistency with more milk or powdered sugar as needed.
  9. Glaze and serve: Once bread is completely cool, drizzle glaze over top. Let set 10-15 minutes before slicing.

Notes

Don’t walk away from browning butter; it burns quickly. Use room temperature eggs. Cool bread completely before glazing. Measure flour by spooning and leveling. Bread tastes even better on the second day.

Nutrition

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

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