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Brown Butter Pumpkin Bread with Easy Maple Glaze

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This brown butter pumpkin bread with maple glaze is the kind of recipe that becomes a tradition. It’s simple enough for a weekday baking session, but impressive enough to bring to a holiday gathering. The nutty brown butter, the warm spices, the sweet maple glaze—every bite is a reminder that the best food doesn’t have to be complicated.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1/3 cup (80g) plain Greek yogurt (full-fat or 2%)
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 2 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your 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 with cooking spray or butter.
  2. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then the foam will subside, and small brown specks will form at the bottom (about 5-7 minutes). When it smells nutty and turns golden-amber, remove from heat immediately. Pour into a heatproof bowl to stop cooking. Let cool for about 10 minutes.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. In a medium bowl, whisk together the granulated sugar and brown sugar. Add the eggs and whisk until smooth and slightly thickened, about 1 minute. Add the pumpkin puree, vanilla extract, Greek yogurt, and cooled brown butter. Whisk until fully combined and smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently, scraping from the bottom, until no streaks of flour remain. A few small lumps are fine—do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly. Bake at 350°F (175°C) 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 after 40 minutes, tent loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment paper and let it cool completely on the rack.
  8. While the bread cools, make the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and 1 tablespoon of milk. Whisk until smooth. If too thick, add another tablespoon of milk. If too thin, add more powdered sugar. The glaze should be thick but pourable.
  9. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Don’t walk away from the browning butter—it goes from perfect to burnt in about 30 seconds. Room temperature ingredients matter; take eggs and yogurt out 30 minutes before starting. Measure flour correctly by spooning it into the cup and leveling off. Check for doneness early (at 50 minutes). Let the bread cool completely before glazing to prevent the glaze from melting off. The spices deepen after a day or two, making it even better on day two.

Nutrition

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

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