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Moist Maple Walnut Pumpkin Bread Recipe with Easy Brown Butter Glaze

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A moist and flavorful pumpkin bread featuring maple syrup and toasted walnuts, topped with a rich brown butter glaze. Perfect for cozy fall gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) pure maple syrup
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree, not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) chopped walnuts, toasted
  • For the Brown Butter Glaze:
  • 4 tablespoons (56g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Toast the chopped walnuts on a baking sheet in the oven for 5–7 minutes until fragrant. Let cool.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, whisk sugar, maple syrup, and oil or melted butter until smooth. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract.
  5. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined.
  6. Fold in the toasted walnuts evenly through the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. To prepare the glaze, melt butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty smelling (about 4–5 minutes). Remove from heat immediately.
  11. In a bowl, whisk together browned butter, powdered sugar, maple syrup, vanilla, and milk (start with 1 tablespoon and add more as needed) until smooth and pourable.
  12. Drizzle the brown butter glaze over the cooled pumpkin bread, letting it drip down the sides.
  13. Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Notes

Toast walnuts to enhance flavor and crunch. Brown butter carefully to avoid burning. Let bread cool completely before glazing to prevent glaze from melting off. If glaze firms too quickly, warm slightly or add more milk to loosen. Avoid overmixing batter to keep bread tender.

Nutrition

Keywords: pumpkin bread, maple syrup, walnut, brown butter glaze, fall recipe, quick bread, moist pumpkin bread

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