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Best Brown Butter Pumpkin Bread with Maple Glaze Recipe

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This brown butter pumpkin bread is incredibly moist and tender, with a deep, nutty flavor from browned butter and a sweet maple glaze. It’s a showstopper for any fall gathering and tastes even better the next day.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted butter)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving an overhang on the two long sides.
  2. Place the 1/2 cup of butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally, until the milk solids turn golden-amber and smell nutty (about 5-7 minutes). Immediately pour into a heatproof bowl and let cool for about 10 minutes.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. To the bowl with the slightly cooled brown butter, add the granulated sugar and brown sugar. Whisk vigorously until well combined. Add the eggs, one at a time, whisking well after each addition. Then add the pumpkin puree, buttermilk, and vanilla extract. Whisk until smooth.
  5. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold together until just combined (a few streaks of flour are okay).
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Bake for 55-65 minutes, or 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 aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer to the rack to cool completely.
  8. Once the bread is completely cool, make the glaze: In a small bowl, whisk together the sifted powdered sugar, maple syrup, and a pinch of salt. Add milk or heavy cream, one tablespoon at a time, until you reach a thick but pourable consistency.
  9. Drizzle the glaze generously over the cooled loaf. Let it set for about 10-15 minutes before slicing.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. Cool completely before glazing. The bread freezes well (unglazed) for up to 3 months.

Nutrition

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

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