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Perfect Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread with maple glaze is a showstopper for fall gatherings. The nutty brown butter and warm pumpkin spice create a deep, comforting flavor, topped with a sweet maple glaze that’s pure comfort food magic.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 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
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then swirl occasionally. After 5-7 minutes, the butter will foam and turn golden. Watch for a deep amber color and nutty aroma. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  3. Mix the wet ingredients: In a large bowl, combine cooled brown butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar. Whisk until well combined. Add 2 room temperature eggs and 1 teaspoon vanilla extract; whisk vigorously until smooth and slightly lighter, about 1 minute. Add 1 cup pumpkin puree and whisk until fully incorporated.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and ½ teaspoon cinnamon.
  5. Fold the dry ingredients into the wet: Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared pan. Spread evenly and tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Cool the bread: Remove pan from oven and place on a cooling rack. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to rack to cool completely.
  9. Make the maple glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, ¼ teaspoon vanilla extract, and 1 tablespoon milk or heavy cream. Whisk until smooth. Adjust consistency with more milk or powdered sugar as needed.
  10. Once bread is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing.

Notes

Watch the butter closely when browning—it can burn in seconds. Use room temperature eggs for best emulsification. Do not overmix the batter. Let bread cool completely before glazing to prevent glaze from soaking in. Bread tastes even better the next day.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, fall recipe, easy pumpkin bread, quick bread, potluck dessert

Find it online: https://coracooks.com/perfect-brown-butter-pumpkin-bread-with-maple-glaze-easy-fall-recipe/