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Moist Brown Butter Pumpkin Bread: Easy 5-Step Maple Glaze

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A rich, moist pumpkin bread made with nutty brown butter and topped with a simple maple glaze. This forgiving recipe uses simple pantry ingredients for a comforting, bakery-quality loaf perfect for autumn.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar (for glaze)
  • 2–3 tablespoons pure maple syrup (for glaze)
  • 1–2 teaspoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, optionally lining the bottom with parchment paper.
  2. Cut butter into cubes and place in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and then quietens. Watch for milk solids to turn golden brown and smell nutty (5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. In a separate medium bowl, whisk granulated sugar, brown sugar, cooled brown butter, eggs, pumpkin puree, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if browning too quickly.
  7. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. While bread cools, whisk confectioners’ sugar, maple syrup, and milk until smooth. Drizzle over the completely cooled bread and let set for 10 minutes before slicing.

Notes

Ensure butter is cooled before adding to eggs to prevent cooking them. Do not overmix the batter to avoid a dense texture. Use 100% pure pumpkin puree, not pumpkin pie filling. For a gluten-free version, use a 1:1 gluten-free flour blend. The bread can be frozen for up to 3 months.

Nutrition

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

Find it online: https://twirltaste.com/moist-brown-butter-pumpkin-bread-easy-5-step-maple-glaze/