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Easy Brown Butter Pumpkin Bread with Maple Glaze

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Tender, deeply spiced pumpkin bread with nutty brown butter flavor and a sweet maple glaze. This easy recipe is perfect for fall baking and is sure to become a seasonal favorite.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with non-stick spray or butter.
  2. Brown the butter: Place the 1/2 cup of unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then subside, and you’ll start to see brown specks forming at the bottom. This takes about 5-7 minutes. When it smells nutty and turns a golden-amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process. Let it cool for about 10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until well combined. Add the 2 room-temperature eggs and 1 teaspoon vanilla extract, and whisk until smooth. Then, add the 1 cup pumpkin purée and whisk until everything is fully incorporated and glossy.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon.
  5. Fold the dry ingredients into the wet: Add the dry ingredients to the bowl with the wet ingredients. Use a rubber spatula to gently fold everything together. Stir just until you no longer see streaks of flour. A few small lumps are fine.
  6. Pour the batter into the prepared pan. Use the spatula to spread it evenly into the corners. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  8. Cool the bread in the pan on a cooling rack for 15 minutes. Then, use the parchment paper to lift the bread out of the pan and transfer it directly to the cooling rack. Let it cool completely before adding the glaze.
  9. Make the maple glaze: While the bread is cooling, whisk together 1 cup sifted powdered sugar, 2 tablespoons pure maple syrup, and 1 tablespoon of milk or heavy cream in a small bowl. Add more milk, 1 teaspoon at a time, if you want a thinner glaze. Stir in 1/4 teaspoon vanilla extract if using.
  10. Once the bread is completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Don’t skip browning the butter—it’s the key to the flavor. Watch it closely as it can burn quickly. Use room temperature ingredients for best texture. Measure flour correctly by spooning and leveling. Let the bread cool completely before glazing to prevent the glaze from melting. The bread tastes even better the next day.

Nutrition

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

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