Print

Cozy Brown Butter Pumpkin Bread with Easy Maple Glaze

brown butter pumpkin bread - featured image
Print Recipe

This brown butter pumpkin bread is a cozy fall bake with a nutty, caramel-like depth from browned butter and a sweet maple glaze. It’s perfect for breakfast, brunch, or dessert, and comes together in just 15 minutes of prep.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter
  • 1 cup (240g) pumpkin purée
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, 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
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly spray the exposed ends with cooking spray.
  2. Brown the butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Melt completely, then swirl occasionally. After about 4-5 minutes, when it smells nutty and has brown specks at the bottom, remove from heat. Pour into a heatproof bowl and let cool for 5-10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together cooled brown butter, pumpkin purée, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Fold it all together: Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour and bake: Scrape batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool completely: Let bread cool in pan for 10 minutes, then lift out onto a cooling rack. Cool completely (at least 1 hour) before glazing.
  8. Make the maple glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk or cream, and vanilla extract. Adjust consistency with more liquid or powdered sugar as needed.
  9. Glaze and serve: Drizzle glaze over completely cooled bread. Let set for about 10 minutes before slicing.

Notes

For best results, use room temperature eggs. Don’t walk away from browning butter—it can burn quickly. Measure flour correctly by spooning and leveling. Let bread cool completely before glazing to achieve a glossy top. Bread can be frozen unglazed for up to 3 months.

Nutrition

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

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