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Easy Brown Butter Pumpkin Bread with Maple Glaze

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This moist and tender pumpkin bread is elevated with nutty brown butter and finished with a sweet maple glaze. It’s the perfect fall treat for breakfast, brunch, or dessert.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the Maple Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (whole or 2%)

Instructions

  1. Brown the Butter: Place the ½ cup of unsalted butter in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a golden amber color with brown specks. Remove from heat immediately and pour into a heatproof bowl. Let cool for about 10 minutes.
  2. Preheat and Prep: 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 parchment.
  3. Mix the Wet Ingredients: In a large bowl, whisk together the cooled brown butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
  4. Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Fold It All Together: Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold until just combined. Do not overmix. The batter will be thick and slightly lumpy.
  6. Bake the Bread: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 40-minute mark.
  7. Cool Completely: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before glazing.
  8. Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk if needed to reach a pourable consistency.
  9. Glaze and Serve: Drizzle the glaze over the completely cooled bread. Let set for about 10 minutes before slicing.

Notes

For best results, use room temperature eggs and measure flour by spooning and leveling. The bread tastes even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed for up to 3 months.

Nutrition

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

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