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Best Brown Butter Pumpkin Bread with Maple Glaze Recipe

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This brown butter pumpkin bread with maple glaze is a cozy fall treat featuring deep, nutty brown butter, warm pumpkin spice, and a sweet maple glaze that seeps into every crack. It’s moist, tender, and perfect for gatherings or lazy mornings.

Ingredients

  • Unsalted butter, ½ cup (1 stick or 113g)
  • Pumpkin puree, 1 cup (about 240g)
  • Granulated sugar, ¾ cup (150g)
  • Brown sugar, ½ cup (100g), packed
  • Large eggs, 2, at room temperature
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, 1¾ cups (220g)
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin pie spice, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Powdered sugar, 1 cup (120g)
  • Pure maple syrup, 2 tablespoons
  • Milk or heavy cream, 1-2 tablespoons
  • Vanilla extract, ½ teaspoon (optional)

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir occasionally. After about 4-5 minutes, when golden brown specks form and it smells nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed sides with nonstick spray.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add pumpkin puree, room temperature eggs, and vanilla extract. Whisk until smooth and glossy.
  4. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Fold dry into wet: Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for last 10-15 minutes.
  8. Cool in pan for 15 minutes on a cooling rack. Then lift bread out using parchment overhang and cool completely on rack, about 1 hour.
  9. Make maple glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream. Add more liquid 1 teaspoon at a time until pourable but thick.
  10. Once bread is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

Watch the butter carefully as it can go from perfect to burnt in 30 seconds. Room temperature ingredients help prevent the butter from seizing. Do not overmix the batter. Let the bread cool completely before glazing to prevent the glaze from melting off. The bread tastes even better the next day.

Nutrition

Keywords: brown butter pumpkin bread, maple glaze, pumpkin bread, fall baking, quick bread, pumpkin spice

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