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Best Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread with maple glaze is the ultimate fall treat. Nutty brown butter and sweet pumpkin come together in a moist, tender loaf topped with a simple maple glaze that seeps into every crack.

Ingredients

  • Unsalted butter, ½ cup (1 stick or 113g)
  • Pumpkin puree, 1 cup (240g)
  • Granulated sugar, ¾ cup (150g)
  • Brown sugar, ½ cup (100g), packed
  • Large eggs, 2, room temperature
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, 1¾ cups (220g)
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Milk, ¼ cup (60ml)
  • Powdered sugar, 1 cup (120g)
  • Pure maple syrup, 2 tablespoons
  • Milk, 1-2 tablespoons (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. Brown the butter. Place the butter in a small saucepan over medium heat. Stir occasionally as it melts. The butter will start to foam and sizzle. Keep stirring. After about 3-4 minutes, you’ll see brown specks forming at the bottom of the pan and the butter will smell nutty and toasty. The moment it turns a golden amber color, remove it from the heat and pour it into a heat-safe bowl.
  3. Cool the brown butter. Let the brown butter cool for about 10 minutes. You want it warm but not hot.
  4. Combine the wet ingredients. In a large mixing bowl, whisk together the pumpkin puree, both sugars, eggs, vanilla extract, and the cooled brown butter. Mix until smooth and well combined.
  5. Whisk the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Add the dry ingredients to the wet. Pour the dry ingredients into the wet mixture. Add the milk. Fold everything together with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Pour the batter into the prepared pan. Use your spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 50-60 minutes. Start checking at 50 minutes. Insert a toothpick into the center — if it comes out clean or with a few moist crumbs, it’s done. If the top is browning too quickly but the center isn’t done yet, tent the loaf with aluminum foil for the last 10-15 minutes.
  9. Cool in the pan for 15 minutes. This allows the bread to set and makes it easier to remove. Use the parchment paper overhang to lift the bread out of the pan.
  10. Transfer to a cooling rack. Let the bread cool completely before glazing.
  11. Make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk, one teaspoon at a time, until the glaze reaches a pourable consistency.
  12. Glaze the bread. Drizzle the glaze over the cooled bread. Let it set for about 10 minutes before slicing.

Notes

Don’t rush the brown butter; medium heat is best. Room temperature ingredients matter for proper incorporation. Measure flour correctly by spooning and leveling. Check doneness with a toothpick or instant-read thermometer (200-205°F). Let bread cool completely before glazing to prevent glaze from melting off.

Nutrition

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

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