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Best Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread with maple glaze is a quick and easy fall recipe that delivers deep, nutty flavor and a moist, tender crumb. Perfect for brunches, potlucks, or cozy mornings, it’s a crowd-pleaser that tastes like you spent hours on it.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 1/3 cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In a large bowl, whisk together granulated sugar and brown sugar. Add eggs and whisk until smooth and slightly lighter in color, about 1 minute. Add pumpkin puree, cooled brown butter, milk, and vanilla extract. Whisk until fully combined and smooth.
  5. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined—do not overmix. Batter will be thick and slightly fluffy.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 10-15 minutes.
  7. Let bread cool in pan for 15 minutes. Then lift out using parchment overhang and transfer to a wire rack to cool completely.
  8. Make the maple glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and a pinch of salt. Add 1 tablespoon milk and whisk until smooth. If too thick, add another tablespoon milk, one teaspoon at a time, until pourable.
  9. Once bread is completely cool, pour glaze over top. Spread gently with the back of a spoon, letting some drip down the sides. Let glaze set for about 10 minutes before slicing.

Notes

Don’t rush the brown butter—medium heat is key. Room temperature ingredients help prevent lumpy batter. Let bread cool completely before glazing to avoid a runny glaze. Sift powdered sugar for a smooth glaze. For best flavor, let bread sit for a day before serving.

Nutrition

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

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