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Brown Butter Pumpkin Bread with Maple Glaze Recipe

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4.2 from 62 reviews

This moist and flavorful Brown Butter Pumpkin Bread combines rich browned butter and cozy fall spices, finished with a luscious brown butter maple glaze. Perfect for autumn, this pumpkin bread is a delicious treat to enjoy with a cup of tea or coffee.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices

Ingredients

For the Bread:

  • 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 puree (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

For the Glaze:

  • 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 and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking. Set the pan aside for later use.
  2. Brown the Butter for Bread: In a medium saucepan over medium heat, melt the 1/2 cup of butter, stirring frequently. Continue cooking until the butter foams, smells nutty, and turns golden brown, about 5 minutes. Carefully scrape the 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, nutmeg, ginger, and cloves. Set this dry mixture aside.
  4. Combine Wet Ingredients: In the large bowl with the browned butter, add pumpkin puree, light brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Whisk together until well combined.
  5. Incorporate Dry Ingredients: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender and light.
  6. Pour Batter and Bake: Pour the pumpkin batter into the prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 55 to 65 minutes. If the top browns too fast, loosely cover with foil. The bread is done when a toothpick inserted into the center comes out clean.
  7. Cool the Bread: Remove the loaf pan from the oven and transfer it to a cooling rack. Allow the bread to cool completely before glazing.
  8. Brown the Butter for Glaze: While the bread cools, brown the butter for the glaze by melting 4 tablespoons of butter in a medium saucepan over medium heat. Stir frequently until it foams, smells nutty, and is golden brown, about 5 minutes. Scrape it into a mixing bowl and let it cool slightly.
  9. Make the Glaze: In a medium bowl, whisk together the browned butter, confectioner’s sugar, maple syrup, and a pinch of sea salt until the glaze is smooth and creamy.
  10. Glaze the Bread: Pour the glaze evenly over the cooled pumpkin bread. Let the glaze set for about 10 minutes before slicing.
  11. Serve: Slice the bread and enjoy the rich, spiced flavors with the indulgent glaze topping.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Let ingredients like eggs and buttermilk come to room temperature for best texture.
  • Be careful not to overmix the batter to avoid a dense bread.
  • If the bread top browns too quickly, tent with aluminum foil to prevent burning.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting off.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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