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Moist Brown Butter Pumpkin Bread with Maple Glaze

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A deeply nutty, rich, and moist quick bread made with browned butter and pure pumpkin puree, finished with a sweet maple glaze. This easy recipe requires minimal equipment and delivers bakery-quality flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • 1 cup brown sugar (light or dark)
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • For the glaze: 1/2 cup powdered sugar
  • For the glaze: 2-3 tbsp real maple syrup
  • For the glaze: 1-2 tbsp milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. Melt the butter in a medium saucepan over medium heat. Stir constantly until the butter turns golden amber and smells nutty, with brown specks at the bottom. Remove from heat and pour into a heat-proof bowl to cool for 10 minutes.
  3. In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until combined.
  4. Add eggs one at a time, whisking after each addition. Stir in the pumpkin puree until smooth.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  6. Add dry ingredients to wet ingredients in three additions. Gently fold with a rubber spatula until just combined; do not overmix.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar, maple syrup, and milk/cream together to make the glaze. Drizzle over the completely cooled bread.

Notes

Ensure eggs are at room temperature to prevent the warm butter from solidifying. Do not overmix the batter to avoid a tough texture. The bread is best served at room temperature. Leftovers can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, quick bread, fall baking, easy recipe, gluten-free option

Find it online: https://islatable.com/moist-brown-butter-pumpkin-bread-best-easy-recipe/