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Cozy Brown Butter Pumpkin Bread with Maple Glaze

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A moist and tender pumpkin bread made with nutty browned butter and topped with a sweet maple glaze. This easy fall recipe is perfect for gatherings, brunch, or a cozy treat any time of day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (whole milk or any milk alternative)
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease exposed ends with butter or non-stick spray.
  2. Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter foams, turns golden, and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool for 10 minutes.
  3. In a large mixing bowl, whisk together cooled browned butter, granulated sugar, and brown sugar until well combined. Add pumpkin puree, eggs, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Gradually add dry ingredients to wet ingredients, stirring with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan on counter a few times to release air bubbles. Bake for 50-60 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  7. Let bread cool in pan on a wire rack for 15 minutes. Using parchment overhang, lift bread out and transfer to rack to cool completely.
  8. In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk, and ¼ teaspoon vanilla extract. Add more milk if needed until glaze is thick but pourable.
  9. Pour glaze over cooled bread, letting it drip down sides. Spread evenly with back of a spoon if needed. Let glaze set for 10-15 minutes before slicing.

Notes

Don’t rush the browned butter—watch closely to avoid burning. Room temperature eggs help create a smooth batter. Cool bread completely before glazing to prevent glaze from melting. Bread keeps at room temperature for up to 3 days or freezes well for up to 3 months (unglazed).

Nutrition

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

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