Description
This Brown Butter Pumpkin Bread with a Salted Maple Glaze is a moist, flavorful autumn treat that blends the rich nuttiness of browned butter with the warm spices of pumpkin and a sweet, salted maple glaze for an irresistible finish.
Ingredients
Scale
Wet Ingredients
- 190 g brown sugar
- 90 g white sugar
- 15 oz pumpkin puree
- 2 large eggs
- 100 ml whole milk
- 30 ml browned butter (for batter)
- 80 ml neutral oil (such as vegetable or canola oil)
- 1 tbsp vanilla extract
- 1/4 – 1/2 tsp salt
Dry Ingredients
- 240 g all-purpose flour
- 1/2 tsp baking soda
- 1–2 tsp pumpkin spice blend
Glaze Ingredients
- 25 g browned butter (for glaze)
- 50 g maple syrup
- 50 g powdered sugar
- A pinch of salt
- A dash of vanilla extract
- Milk, as needed for glaze consistency
Instructions
- Brown Butter and Mix Wet Ingredients: In a small pan, brown 30 ml of butter over medium heat until fragrant and golden, then set aside to cool slightly. In a large mixing bowl, combine brown sugar, white sugar, pumpkin puree, eggs, whole milk, cooled browned butter, neutral oil, vanilla extract, and salt. Mix thoroughly until smooth and well combined.
- Combine with Dry Ingredients: Sift together all-purpose flour, baking soda, and pumpkin spice directly over the wet ingredients. Gently whisk the mixture just until the ingredients come together, taking care not to overmix to keep the bread tender and moist.
- Bake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or parchment-lined loaf pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for about 15 minutes.
- Prepare Glaze and Pour: While the bread is cooling, prepare the salted maple glaze. In a small bowl, whisk together 25 g browned butter, maple syrup, powdered sugar, a pinch of salt, and a dash of vanilla extract. Add milk gradually, whisking until the glaze reaches a smooth, pourable consistency. Drizzle the glaze evenly over the warm pumpkin bread before serving.
Notes
- Be careful not to overmix the batter to prevent a dense bread.
- For extra depth, you can increase the pumpkin spice up to 2 tsp if you prefer a stronger spice flavor.
- The glaze consistency can be adjusted with milk; add it slowly to avoid a glaze that is too thin.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread can be frozen for up to 3 months; thaw at room temperature before glazing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: pumpkin bread, brown butter pumpkin bread, salted maple glaze, autumn dessert, pumpkin spice bread, quick bread
