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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 makes you look forward to fall all year long. The nutty depth of the browned butter, the warm spices, the sweet maple finish — it’s everything you want in a pumpkin bread and more.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the Maple Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1–2 tablespoons milk or heavy cream, as needed
  • Pinch of salt

Instructions

  1. Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Stir constantly. The butter will melt, foam, then crackle. After 5-7 minutes, the foam will subside and golden brown specks will form. Immediately pour into a heat-safe 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. Lightly spray with nonstick spray.
  3. Mix wet ingredients: In a large bowl, whisk together browned butter (still liquid), granulated sugar, and brown sugar until combined. Add pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Bake: Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  7. Cool: Let bread cool in pan for 15 minutes. Use parchment overhang to lift out and transfer to a wire rack. Cool completely before glazing (about 1 hour).
  8. Make glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, melted butter, and a pinch of salt. Add milk or cream 1 tablespoon at a time until thick but pourable. Drizzle over cooled bread. Let glaze set for 15 minutes before slicing.

Notes

Browning butter happens fast once the foam subsides. Keep a bowl ready to pour it out immediately. Let browned butter cool for at least 10 minutes before adding to eggs to avoid scrambling. For most tender bread, mix batter until just combined. If using a dark loaf pan, reduce oven temperature by 25°F. The flavors deepen after a day.

Nutrition

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

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