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Cozy Brown Butter Pumpkin Bread with Maple Glaze

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This isn’t just another pumpkin bread recipe. The nutty brown butter and sweet maple glaze create a combo that is pure comfort food heaven, perfect for fall gatherings or a cozy night in.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on two sides.
  2. Place the butter in a small saucepan over medium heat. Whisk constantly as it melts. It will foam up, then the foam will subside, and you’ll see golden brown specks forming at the bottom. When it smells nutty and toasty, remove from heat immediately and pour into a heat-safe bowl to stop the cooking process.
  3. In a large bowl, whisk together the browned butter (slightly cooled), pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper to lift it out and transfer to the rack to cool completely.
  8. Once the bread is completely cool, whisk together the powdered sugar, maple syrup, and vanilla extract in a small bowl. Add milk or cream one tablespoon at a time until you reach a thick but pourable consistency. Drizzle over the top of the bread.

Notes

Don’t skip browning the butter—it’s the secret to the incredible flavor. Use room temperature eggs to prevent the browned butter from seizing. Measure flour correctly by spooning and leveling. Let the bread cool completely before glazing. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months (unglazed).

Nutrition

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

Find it online: https://spoonmira.com/cozy-brown-butter-pumpkin-bread-with-maple-glaze/