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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour batter into pan: Transfer the pumpkin batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- 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.
- Cool the bread: Remove the loaf from the oven and set it on a cooling rack. Allow it to cool completely before glazing.
- 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.
- Prepare the glaze: Whisk together the browned butter, confectioner’s sugar, maple syrup, and a pinch of sea salt until smooth and fully combined.
- Glaze the bread: Pour the prepared glaze evenly over the cooled pumpkin bread. Let the glaze set for about 10 minutes before slicing.
- 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
