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Best Brown Butter Pumpkin Bread Recipe with Maple Glaze

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This is the best brown butter pumpkin bread with a maple glaze. The brown butter adds a nutty, toasty depth that transforms the loaf into something incredibly complex, and the maple glaze is the perfect sweet finish.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz or 425g) pumpkin purée (not pumpkin pie filling)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Brown the Butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, stirring occasionally. Continue stirring until the butter foams, then subsides, and brown specks form at the bottom. This takes about 5-8 minutes. When it turns deep golden amber and smells nutty, remove from heat immediately. Pour into a large heatproof mixing bowl and let cool for about 10 minutes.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. Mix the Wet Ingredients: To the bowl with cooled brown butter, add 1 cup granulated sugar and 1/2 cup packed light brown sugar. Whisk until smooth and combined. Add 2 large eggs, one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract. Add the entire 15-ounce can of pumpkin purée and whisk until smooth.
  4. Combine the Dry Ingredients: In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves.
  5. Fold the Batter Together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold until just combined and no streaks of flour remain. Do not over-mix.
  6. Bake the Bread: Scrape batter into the prepared loaf pan and spread evenly. Tap the pan on the counter to release air bubbles. Bake for 55-65 minutes, or 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 foil.
  7. Cool Completely: Let the bread cool in the pan for 15 minutes. Then lift out using the parchment sling and transfer to a wire cooling rack. Cool completely before glazing.
  8. Make the Glaze: In a small bowl, whisk together 1 cup sifted powdered sugar and 2 tablespoons pure maple syrup. Add milk or heavy cream, 1 tablespoon at a time, until thick but pourable.
  9. Glaze and Serve: Once the bread is completely cool, drizzle the maple glaze over the top. Let set for about 10 minutes before slicing.

Notes

Don’t walk away from the butter while browning; it can burn quickly. Use room temperature eggs for best emulsion. Measure flour correctly by spooning and leveling. Cool bread completely before glazing to prevent the glaze from sliding off. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

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