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Easy Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread with maple glaze is moist, tender, and deeply aromatic. The nutty brown butter and warm spices pair perfectly with a glossy maple glaze for a fall favorite.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It will foam, then the foam subsides, and golden brown specks form at the bottom (about 5-7 minutes). When it smells nutty and looks amber, remove from heat immediately. Pour into a heatproof bowl (including brown bits) and 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 two long sides. Lightly grease exposed ends with butter or nonstick spray.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until no clumps remain.
  5. Fold together: Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula after each. Stop as soon as no streaks of flour remain. Batter will be thick and slightly fluffy.
  6. Bake: Pour batter into prepared loaf pan and spread even. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  7. Cool completely: Let bread cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before glazing (at least 1 hour).
  8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream. Add more liquid 1 teaspoon at a time until thick but pourable. Stir in a pinch of salt.
  9. Glaze and set: Pour glaze over cooled loaf, letting it drip down sides. Let set for at least 20 minutes before slicing.

Notes

Brown butter goes from perfect to burnt quickly; watch carefully. Room temperature ingredients ensure smooth batter. Do not overmix. For best results, let bread cool completely before glazing. Bread tastes even better the next day.

Nutrition

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

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