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Perfect Brown Butter Pumpkin Bread with Easy Maple Glaze

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This brown butter pumpkin bread is incredibly moist, flavorful, and topped with a simple maple glaze. It’s the perfect fall treat that will change even the biggest pumpkin bread skeptics’ minds.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/3 cup (65g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) neutral oil (vegetable, canola, or avocado)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup
  • 1 to 2 tablespoons (15-30ml) milk or heavy cream
  • Pinch of salt (optional)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then swirl occasionally until it turns deep amber and smells nutty, about 5-7 minutes. Immediately pour into a heat-safe bowl to stop cooking.
  2. Cool the butter: Let the browned butter cool for 10-15 minutes until warm but not hot.
  3. Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  4. Mix wet ingredients: In a large bowl, whisk together cooled browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin puree, and oil until smooth.
  5. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Fold together: Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  7. Bake: Pour batter into prepared pan and spread evenly. Bake 55-65 minutes, until a toothpick inserted in center comes out clean. If top browns too quickly, tent with foil at 40 minutes. Cool in pan 15 minutes, then transfer to wire rack to cool completely.
  8. Make glaze: In a small bowl, whisk together sifted powdered sugar and maple syrup. Add milk or cream 1 tablespoon at a time until pourable. Stir in salt if using.
  9. Glaze and serve: Once bread is completely cool, drizzle glaze over top. Let set 10 minutes before slicing with a serrated knife.

Notes

Don’t skip browning the butter—it’s the key to the flavor. Watch it closely to avoid burning. Room temperature ingredients help the batter come together smoothly. Let the bread cool completely before glazing to prevent the glaze from melting off. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free milk.

Nutrition

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

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