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Easy Brown Butter Pumpkin Bread with Maple Glaze

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This quick and easy pumpkin bread features nutty browned butter and a sweet maple glaze. It’s a simple, forgiving recipe that tastes like you spent hours in the kitchen, perfect for weeknights or special occasions.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving a couple inches overhang on the long sides. Lightly grease the paper with non-stick spray or butter.
  2. Brown the butter: Place the ½ cup unsalted butter in a small saucepan over medium heat. Stir frequently with a whisk or spatula. The butter will melt, foam, and then start to turn golden. When you see brown specks forming at the bottom and it smells nutty, remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cooking. Let it cool for about 5 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger. Set aside.
  4. Mix the wet ingredients: In a medium bowl, whisk together 1 cup pumpkin puree, 1 cup granulated sugar, ½ cup packed brown sugar, 2 large eggs (room temperature), 1 teaspoon vanilla extract, and the cooled browned butter. Whisk until smooth and well combined.
  5. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are okay.
  6. Pour the batter into the prepared pan. Use the spatula to spread it evenly. Tap the pan on the counter a couple times to release any air bubbles.
  7. Bake for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 30 minutes), tent it loosely with aluminum foil.
  8. Cool the bread in the pan for 10 minutes. Then lift it out using the parchment paper overhang and transfer it to a cooling rack. Let it cool completely before glazing—about 30 minutes.
  9. Make the maple glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tablespoons pure maple syrup, ½ teaspoon vanilla extract, and 1 tablespoon milk. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency.
  10. Drizzle the glaze over the cooled bread. Use a spoon or a piping bag (or a zip-top bag with the corner snipped off) for a neat finish. Let the glaze set for about 10 minutes before slicing.

Notes

Don’t rush the brown butter; use a light-colored pan and watch carefully. Room temperature eggs prevent the butter from seizing. Measure flour by spooning and leveling. Check for doneness early (at 40 minutes). Let the bread cool completely before glazing to keep the glaze intact. The bread tastes even better the next day.

Nutrition

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

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