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Brown Butter Pumpkin Bread with Maple Glaze Recipe

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This Brown Butter Pumpkin Bread is a moist, warmly spiced loaf featuring the rich, nutty flavor of browned butter combined with pumpkin and autumn spices. Topped with a luscious brown butter maple glaze, this recipe is perfect for cozy fall mornings or as a delightful afternoon treat.

Ingredients

Bread 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

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 (175°C) and generously grease a 9x5-inch loaf pan with nonstick cooking spray. Set it aside to prepare the batter.
  2. Brown the Butter for Bread: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and turns a fragrant golden brown with a nutty aroma, about 5 minutes. Scrape this browned butter into a large mixing bowl and let it cool slightly.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set this mix aside for later.
  4. Combine Wet Ingredients: In the large mixing bowl with the browned butter, whisk in the pumpkin, light brown sugar, granulated sugar, eggs, buttermilk, and pure vanilla extract until smooth and well combined.
  5. Add Dry Ingredients: Carefully fold the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing, which can toughen the bread.
  6. Prepare to Bake: Pour the pumpkin batter into the prepared loaf pan and smooth the top evenly with a spatula.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly during baking, loosely cover with aluminum foil to prevent burning.
  8. Cool the Bread: Once done, remove the pan from the oven and set it on a cooling rack. Allow the pumpkin bread to cool completely before glazing.
  9. Brown the Butter for Glaze: While the bread cools, melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat, stirring often. Like before, cook until it foams and browns, releasing a nutty aroma, about 5 minutes. Scrape this browned butter into a mixing bowl and let it cool slightly.
  10. Make the Glaze: In a medium bowl, whisk together the browned butter, confectioner’s sugar, pure maple syrup, and a pinch of sea salt until the glaze is smooth and well combined.
  11. Glaze the Bread: Pour the glaze evenly over the cooled pumpkin bread. Let it set for approximately 10 minutes so the glaze can firm up slightly.
  12. Serve: Slice the glazed pumpkin bread into 12 portions and enjoy this festive treat with a warm cup of tea or coffee.

Notes

  • Make sure the eggs and buttermilk are at room temperature to ensure even mixing and a tender crumb.
  • Do not overmix the batter once the dry ingredients are added to keep the pumpkin bread moist and fluffy.
  • Use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
  • If the glaze becomes too thick while sitting, gently warm it and stir to loosen before pouring over the bread.
  • You can store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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