Description
This Rich Brown Butter Pumpkin Bread is a moist, flavorful fall treat infused with aromatic pumpkin spice and enriched with nutty browned butter. Topped with a luscious salted maple glaze, it perfectly balances sweetness and warmth, making it an irresistible dessert or snack for pumpkin lovers.
Ingredients
Scale
For the Bread:
- 190 g brown sugar
- 90 g white sugar
- 15 oz pumpkin puree
- 2 large eggs
- 100 ml whole milk
- 30 ml brown butter
- 80 ml neutral oil (such as vegetable or canola oil)
- 1 tbsp vanilla extract
- 1/4 – 1/2 tsp salt
- 240 g all-purpose flour
- 1/2 tsp baking soda
- 1–2 tsp pumpkin spice
For the Glaze:
- 25 g brown butter
- 50 g maple syrup
- 50 g powdered sugar
- A pinch of salt
- A dash of vanilla extract
- Milk (to adjust consistency)
Instructions
- Prepare the Brown Butter: In a small saucepan, melt the butter over medium heat and continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, combine the brown sugar, white sugar, pumpkin puree, eggs, whole milk, cooled brown butter, neutral oil, and vanilla extract. Whisk together until smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin spice, and salt. Ensure the ingredients are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients bowl, folding gently until just combined. Do not overmix to keep the bread tender.
- Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake for approximately 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the pumpkin bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
- Make the Glaze: In a small saucepan, melt the brown butter over medium heat until browned. Remove from heat and whisk in maple syrup, powdered sugar, a pinch of salt, vanilla extract, and add milk gradually until reaching a smooth, pourable glaze consistency.
- Glaze the Bread: Drizzle the salted maple glaze evenly over the cooled pumpkin bread. Allow the glaze to set before slicing and serving.
Notes
- For best results, use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling.
- Adjust the amount of pumpkin spice depending on your preference for a milder or stronger spice flavor.
- If you prefer a dairy-free version, substitute milk and butter with non-dairy alternatives and brown the vegan butter carefully.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to one week.
- The glaze can be adjusted with more or less milk depending on desired thickness; thinner glaze soaks in more, thicker glaze stays on the surface.
Keywords: pumpkin bread, brown butter pumpkin bread, pumpkin spice bread, autumn baking, salted maple glaze, fall dessert