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Moist Brown Butter Pumpkin Bread: Easy Maple Glaze Recipe

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A rich, moist pumpkin bread made with nutty brown butter and topped with a sweet, sticky maple glaze. This easy-to-make loaf is perfect for autumn and uses simple pantry staples.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and browned
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup pure pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ cup real maple syrup (for glaze)
  • 1–2 tablespoons heavy cream (for glaze)

Instructions

  1. Brown the butter: Melt butter in a medium saucepan over medium heat, stirring constantly until it smells nutty and milk solids turn golden brown (5-7 minutes). Pour into a heat-safe bowl and cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  3. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. Set aside.
  4. In a large bowl, whisk cooled brown butter, granulated sugar, and brown sugar vigorously for 2 minutes. Add eggs one at a time, whisking well after each. Stir in vanilla and pumpkin puree until smooth.
  5. Gently fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool bread in the pan for 10 minutes, then lift out using parchment overhang and place on a wire rack to cool completely.
  8. While bread cools, make the glaze: Combine maple syrup and heavy cream in a small saucepan over low heat. Stir until slightly thickened (3-5 minutes).
  9. Drizzle warm glaze over completely cooled bread and let set for 10 minutes before slicing.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Ensure eggs are at room temperature for better emulsification. Do not overmix the batter to avoid tough bread. Let the bread cool completely before glazing to prevent the glaze from melting into the bread. For gluten-free, use a 1-to-1 GF flour blend with xanthan gum.

Nutrition

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

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