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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, making it a perfect fall treat that comes together in under 20 minutes of active prep.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (about 240g) canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, turns golden, and small brown specks form and it smells nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool for about 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 non-stick cooking spray.
  3. In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, granulated sugar, and packed light brown sugar until smooth. Add the room-temperature eggs and 1 teaspoon vanilla extract, whisk until well combined and glossy.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Add the dry ingredients to the wet ingredients in two or three additions, folding gently with a rubber spatula after each addition until just combined. Do not overmix; a few small lumps are okay.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after about 40 minutes.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the bread out and transfer to the wire rack to cool completely.
  8. While the bread cools, make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, ¼ teaspoon vanilla extract, and 1 tablespoon milk until smooth. Add more milk if too thick, or more powdered sugar if too thin.
  9. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing with a serrated knife.

Notes

Brown butter is key—watch closely to avoid burning. Use room temperature eggs for best incorporation. Cool bread completely before glazing to prevent the glaze from melting. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed bread for up to 3 months.

Nutrition

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

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