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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 the kind of recipe that becomes a tradition. The brown butter adds a nutty, toasty depth, and the maple glaze soaks into the warm bread just enough to make every bite feel special.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 (15-ounce) can pumpkin puree (100% pure pumpkin)
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup (60 ml) vegetable oil
  • ¼ cup (60 ml) maple syrup (Grade A dark amber)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • For the Maple Glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup
  • 1–2 tablespoons milk (whole milk preferred)

Instructions

  1. Brown the butter: Place 1 cup of butter in a medium saucepan over medium heat. Let it melt completely, then swirl occasionally. After 5-7 minutes, the butter will foam and golden brown specks will form. Immediately remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Combine wet ingredients: In a medium bowl, whisk together cooled brown butter, granulated sugar, brown sugar, eggs, vegetable oil, maple syrup, and vanilla extract until smooth and glossy.
  5. Add pumpkin: Whisk in the entire can of pumpkin puree until fully incorporated. Mixture will be thick and orange.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix; a few lumps are fine.
  7. Fill pan: Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake at 350°F (175°C) for 55-65 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 with foil.
  9. Cool: Let bread cool in pan on wire rack for 15 minutes. Use parchment to lift out and cool completely on rack (about 1 hour). Do not glaze while warm.
  10. Make glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk. Add more milk 1 teaspoon at a time until thick but pourable. Drizzle over cooled bread and let set 10 minutes before slicing.

Notes

Brown butter can burn quickly once it starts foaming; pour into a cool bowl immediately when golden specks appear. For a crackly top crust, let batter rest in pan for 10 minutes before baking. Use 100% pure pumpkin puree, not pumpkin pie filling. Bread tastes even better on day two. Freeze unglazed loaf for up to 3 months.

Nutrition

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

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