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Easy Brown Butter Pumpkin Bread with Maple Glaze

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This easy pumpkin bread features nutty brown butter and a sweet maple glaze that sets into a crackly shell. It’s a quick, comforting bake that fills your house with an incredible aroma and is perfect for cozy nights or lazy weekend mornings.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (244g) canned pumpkin puree
  • 1/3 cup (80ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam and sputter. After a few minutes, brown specks will form on the bottom of the pan and it will smell nutty. Once it’s a deep amber color (about 5-7 minutes), remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool slightly.
  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 two long sides. Lightly grease the exposed ends of the pan.
  3. Whisk the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each. Whisk in pumpkin puree, buttermilk, and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Use a rubber spatula to gently fold together until no streaks of flour remain. Do not overmix; a few lumps are fine.
  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 aluminum foil.
  7. Cool: Let bread cool in pan on a wire rack for 15 minutes. Using parchment overhang, lift bread out and transfer to wire rack to cool completely.
  8. Make the glaze: Once bread is completely cool, whisk together sifted powdered sugar, maple syrup, and a pinch of salt. Add milk or cream one tablespoon at a time until thick but pourable.
  9. Glaze and set: Drizzle glaze over cooled bread. Let set for 15-20 minutes before slicing.

Notes

Don’t walk away from the brown butter; it can go from perfect to burnt quickly. Room temperature ingredients matter for best texture. Do not overmix the batter. Let bread cool completely before glazing. For a dairy-free version, use plant-based butter and dairy-free milk with apple cider vinegar. For chocolate chip version, fold in 1 cup chocolate chips. For spiced nut version, add 1/2 cup toasted pecans or walnuts.

Nutrition

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

Find it online: https://daintydine.com/easy-brown-butter-pumpkin-bread-with-maple-glaze-2/