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Cozy Brown Butter Pumpkin Bread with Easy Maple Glaze

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This brown butter pumpkin bread with maple glaze is a game-changer. The nutty, caramel-like depth from browned butter and the sweet maple glaze that seeps into the warm crumb create a tender, moist loaf that even pumpkin skeptics love.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 large eggs
  • 1 cup (245 g) pumpkin puree
  • 1/3 cup (80 ml) milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. 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.
  2. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter foams and brown specks form (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to cool.
  3. Mix wet ingredients: In a large bowl, whisk together browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well. Stir in pumpkin puree, milk, and vanilla extract until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Fold dry ingredients into wet in two additions, mixing just until no streaks of flour remain. Do not over-mix.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  7. Cool bread in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool for at least 20 minutes before glazing.
  8. Make glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk, and a pinch of salt. Add more milk, 1 teaspoon at a time, until thick but pourable.
  9. Drizzle glaze over slightly warm or cooled bread. Let set for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Let browned butter cool for at least 5 minutes before adding eggs to prevent scrambling. Measure pumpkin puree carefully; blot excess moisture if using homemade. For best results, place loaf pan in center of oven. Glaze just before serving if making ahead. Bread freezes well (unglazed) for up to 3 months.

Nutrition

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

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