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Best Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread is incredibly moist and flavorful, with a nutty depth from browned butter and a sweet maple glaze. It’s the perfect cozy treat for autumn mornings or any time you crave a warm, comforting slice.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper.
  2. Brown the butter: Place butter in a small saucepan over medium heat. Melt, then swirl occasionally until it foams, crackles, and turns golden brown with a nutty aroma (about 5-7 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a medium bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in buttermilk and vanilla. Slowly drizzle in cooled brown butter while whisking continuously.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Pour 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. If top browns too quickly, tent with foil at 40 minutes.
  7. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before glazing.
  8. Make glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream. Add more liquid 1 teaspoon at a time until thick but pourable. Stir in pinch of salt.
  9. Drizzle glaze over cooled bread. Let set for 10 minutes before slicing.

Notes

Watch the butter closely when browning; it can burn quickly. Use room temperature ingredients for best results. Do not overmix the batter. Cool completely before glazing to prevent glaze from running off. Bread can be frozen unglazed for up to 3 months.

Nutrition

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

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