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Brown Butter Pumpkin Bread with Maple Glaze Recipe

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3.8 from 13 reviews

This Brown Butter Pumpkin Bread is a moist, flavorful autumn treat featuring the rich, nutty aroma of browned butter combined with warm spices and pumpkin puree. Topped with a luscious brown butter maple glaze, it’s perfect for cozy breakfasts, snack time, or dessert.

Ingredients

Bread Ingredients

  • 1/2 cup unsalted butter, cut into tablespoon pieces
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1 1/2 teaspoons pure vanilla extract

Glaze Ingredients

  • 4 tablespoons unsalted butter, cut into tablespoon pieces
  • 1/2 cup confectioner’s sugar
  • 3 tablespoons pure maple syrup
  • Pinch of sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan with nonstick cooking spray. Set aside to prepare your ingredients.
  2. Prepare Browned Butter for Bread: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown while releasing a nutty aroma, about 5 minutes. Immediately scrape this browned butter into a large mixing bowl and let it cool slightly so it doesn’t cook the eggs.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Set aside.
  4. Combine Wet Ingredients: To the browned butter bowl, add 1 1/2 cups pumpkin puree, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1/4 cup buttermilk, and 1 1/2 teaspoons pure vanilla extract. Whisk thoroughly until smooth and well combined.
  5. Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined; avoid overmixing to keep the bread tender and moist.
  6. Transfer Batter to Pan: Pour the pumpkin bread batter into the prepared loaf pan. Smooth the top evenly with a spatula to ensure uniform baking.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Ovens vary, so begin checking at 55 minutes. If the top browns too quickly, loosely cover the bread with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean.
  8. Cool the Bread: Remove the loaf from the oven and place the pan on a cooling rack. Allow the bread to cool completely before glazing to prevent melting the glaze.
  9. Prepare Browned Butter Glaze: In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat, stirring often. Allow it to foam and brown until it has a nutty aroma, about 5 minutes. Scrape into a medium bowl and let cool slightly.
  10. Mix the Glaze: Whisk together the browned butter, 1/2 cup confectioner’s sugar, 3 tablespoons pure maple syrup, and a pinch of sea salt until smooth and glossy.
  11. Glaze and Serve: Pour the glaze evenly over the cooled pumpkin bread. Let the glaze set for about 10 minutes until slightly firm. Slice the bread and enjoy this decadent treat!

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Whisking the spices into the dry ingredients ensures even flavor distribution.
  • Do not overmix the batter to keep the bread tender and avoid a tough texture.
  • If the bread starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
  • Allow the bread to cool completely before glazing so the glaze doesn’t melt and run off.
  • The brown butter glaze adds a rich nutty flavor and elevates this pumpkin bread to the next level.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

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