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Wholesome Brown Butter Pumpkin Bread with Easy Maple Glaze

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This wholesome brown butter pumpkin bread with maple glaze is a quick and easy fall recipe that won a neighborhood bake-off. It features a nutty brown butter base, warm pumpkin spices, and a simple maple glaze for a cozy, crowd-pleasing treat.

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 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 (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)
  • 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). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  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, sizzles, and turns golden-amber with brown specks (about 4-5 minutes). Immediately remove from heat and pour into a heat-safe bowl to stop cooking. Let cool for 5-10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until it looks like wet sand. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla extract until smooth and combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until no lumps remain.
  5. Fold the dry ingredients into the wet: Add dry mixture to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Optionally, run a butter knife through the center lengthwise to encourage a crack.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil. Cool in the pan for 10 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely (1-2 hours) before glazing.
  8. Make the maple glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 1 tablespoon milk. Add more milk a teaspoon at a time if too thick, or more powdered sugar if too thin. Stir in a pinch of salt.
  9. Once the bread is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for 15-20 minutes before slicing.

Notes

Don’t rush the brown butter; use medium heat and watch closely. Room temperature eggs prevent the butter from seizing. Measure flour correctly by spooning into the cup and leveling off. For foolproof doneness, use an instant-read thermometer (internal temp 200-205°F). Let the bread cool completely before glazing to avoid a runny mess. For extra crunch, sprinkle chopped pecans or pepitas on the wet glaze.

Nutrition

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

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