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Cozy Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread is moist, tender, and deeply flavorful, thanks to nutty browned butter and warm spices. Topped with a sweet maple glaze, it’s the perfect cozy treat for fall mornings or holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups (about 15 oz) pumpkin puree (100% pure, not pie filling)
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g, packed) light brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60ml) buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Melt completely, then swirl occasionally until it foams, the foam subsides, and brown specks appear at the bottom (deep amber color, nutty aroma). Pour into a heatproof bowl and let cool for 10 minutes.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. Mix dry ingredients: In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
  4. Combine wet ingredients: In a medium bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well. Whisk in pumpkin puree, vegetable oil, buttermilk, and vanilla extract until smooth.
  5. Fold batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Bake: Pour batter into prepared pan and smooth top. Bake for 55-65 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: Place pan on a cooling rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack to cool completely (1-2 hours).
  8. Make glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 1 tablespoon milk. Add more milk, 1 teaspoon at a time, until thick but pourable. Stir in pinch of salt. Drizzle over cooled bread and let set for 10 minutes before slicing.

Notes

Don’t rush the brown butter; use a light-colored pan to see the color change. Measure flour correctly by spooning and leveling. Room temperature ingredients matter for smooth batter. Check doneness with a toothpick in the center. Cool completely before glazing to prevent melting. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed loaf for up to 3 months.

Nutrition

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

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