Brown Butter Pumpkin Bread with Maple Glaze Recipe

Introduction

This Brown Butter Pumpkin Bread combines rich, nutty browned butter with the warm spices of autumn. Moist and flavorful, it’s perfect for a cozy breakfast or an afternoon treat. The maple glaze on top adds a sweet, silky finish that makes every bite irresistible.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350 degrees F and generously grease a 9×5-inch loaf pan with nonstick cooking spray. Set it aside.
2. Step 2: Melt 1/2 cup of butter in a medium saucepan over medium heat, stirring often. Cook until it foams, smells nutty, and turns golden brown, about 5 minutes. Scrape the browned butter into a large mixing bowl and let it cool slightly.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set the dry ingredients aside.
4. Step 4: In the bowl with browned butter, whisk in the pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix the batter.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 55 to 65 minutes. If the top browns too quickly, loosely cover the loaf with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean.
8. Step 8: Remove the loaf pan from the oven and place it on a cooling rack to cool completely.
9. Step 9: To make the glaze, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat, stirring often until browned and nutty (about 5 minutes). Scrape the browned butter into a mixing bowl and let it cool slightly.
10. Step 10: Whisk together the browned butter, confectioner’s sugar, maple syrup, and a pinch of sea salt until smooth.
11. Step 11: Pour the glaze over the cooled pumpkin bread. Let it set for about 10 minutes before slicing. Enjoy!

Tips & Variations

• Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which contains added spices and sugar.
• For extra texture, fold in 1/2 cup chopped walnuts or pecans into the batter before baking.
• If you don’t have buttermilk, use regular milk with 1 teaspoon of lemon juice or vinegar as a substitute.
• To intensify the spices, add a pinch of ground cardamom or increase the cinnamon slightly.

Storage

Store the pumpkin bread covered at room temperature for up to 3 days or refrigerate in an airtight container for up to a week. The glaze may soften in the fridge. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm, flavorful treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it’s well drained and not watery to maintain the bread’s texture.

What if I don’t have browned butter?

While browned butter adds a rich, nutty flavor, you can use melted unsalted butter at room temperature as a substitute for a milder taste.

Brown Butter Pumpkin Bread with Maple Glaze Recipe

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★★★★★

4.6 from 647 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10-12 slices) 1x

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Description

This Brown Butter Pumpkin Bread is a moist, spiced loaf bursting with warm fall flavors. The browned butter adds a rich, nutty depth to the pumpkin batter, while a luscious maple glaze finishes the bread with a sweet, buttery touch. Perfect for breakfast, snacks, or dessert, this cozy pumpkin bread is an irresistible treat for the season.

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Ingredients

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Bread

• 1/2 cup unsalted butter, cut into tablespoon pieces
• 1 3/4 cup 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, 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

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

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Instructions

1. Preheat and prepare the pan: Preheat your oven to 350 degrees F. Generously grease a 9×5-inch loaf pan with nonstick cooking spray and set it aside for later use.
2. Make browned butter for the bread: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter foams, emits a nutty aroma, and turns golden brown, about 5 minutes. Scrape this browned butter into a large mixing bowl and let it cool slightly.
3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
4. Combine wet ingredients: To the bowl with the browned butter, add the pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Whisk together until smooth and well combined.
5. Add dry ingredients to wet: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; avoid over mixing the batter to keep the bread tender.
6. Pour batter into pan: Transfer the pumpkin batter into the prepared loaf pan, smoothing the top evenly with a spatula.
7. Bake the bread: Place the loaf pan in the oven and bake for 55 to 65 minutes, checking for doneness by inserting a toothpick into the center – it should come out clean. If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
8. Cool the bread: Remove the loaf from the oven and set it on a cooling rack. Allow it to cool completely before glazing.
9. Make browned butter for glaze: While the bread cools, melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Stir often until the butter foams, smells nutty, and browns, about 5 minutes. Scrape the browned butter into a mixing bowl and let cool slightly.
10. Prepare the glaze: Whisk together the browned butter, confectioner’s sugar, maple syrup, and a pinch of sea salt until smooth and fully combined.
11. Glaze the bread: Pour the prepared glaze evenly over the cooled pumpkin bread. Let the glaze set for about 10 minutes before slicing.
12. Serve and enjoy: Once glazed and set, slice the bread and enjoy this deliciously moist and flavorful treat.

Notes

• Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
• Allow the bread to cool completely before glazing to prevent the glaze from melting off.
• You can substitute buttermilk with an equal amount of milk mixed with 1 teaspoon lemon juice or vinegar if needed.
• To store, wrap the bread tightly and keep at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well—wrap tightly in plastic wrap and foil before freezing up to 3 months. Thaw overnight in the fridge before glazing.
• If you prefer, add chopped nuts or chocolate chips to the batter for extra texture.

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: pumpkin bread, brown butter, fall baking, maple glaze, spiced pumpkin loaf, autumn dessert