Print

Cozy Brown Butter Pumpkin Bread with Easy Maple Glaze

brown butter pumpkin bread - featured image
Print Recipe

This brown butter pumpkin bread is the kind of recipe that makes you look like a hero with almost no effort. The nutty brown butter, warm spices, and sweet maple glaze come together in a way that feels both familiar and special.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt (optional)
  • 1/2 cup (85g) chocolate chips (optional)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns golden-amber with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 5-10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Add pumpkin puree, vegetable oil, and vanilla extract. Whisk until smooth and uniform.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Add dry ingredients to wet ingredients: Pour the dry mixture into the wet mixture. Fold gently with a spatula or wooden spoon until just combined (do not overmix). If using, fold in chocolate chips or nuts.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil at the 40-minute mark.
  8. Cool the bread in the pan on a cooling rack for 15-20 minutes. Then use the parchment overhang to lift the bread out and transfer to the rack to cool completely.
  9. Make the maple glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream. Add more milk if too thick, or more powdered sugar if too thin. Add a pinch of salt if desired.
  10. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Don’t rush the brown butter; use medium heat. Measure flour correctly by spooning and leveling. Room temperature ingredients matter. Check for doneness early. Let the bread cool completely before glazing. The bread tastes even better the next day.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread, maple glaze, fall baking, easy pumpkin bread, pumpkin loaf

Find it online: https://bakebelle.com/cozy-brown-butter-pumpkin-bread-with-easy-maple-glaze/