Brown Butter Pumpkin Bread with a Salted Maple Glaze

Why Make This Recipe

Brown Butter Pumpkin Bread with a Salted Maple Glaze is a delightful treat for fall. The warm, comforting flavors of pumpkin spice combined with the nutty richness of brown butter make this bread a perfect choice for a cozy afternoon snack or a special breakfast. The salted maple glaze adds the right balance of sweetness, making it a treat everyone will love. This recipe is simple to follow and results in a moist, flavorful loaf that fills your home with an inviting aroma.

How to Make Brown Butter Pumpkin Bread with a Salted Maple Glaze

Ingredients

• 190 g brown sugar
• 90 g white sugar
• 15 oz pumpkin puree
• 2 large eggs
• 100 ml whole milk
• 30 ml brown butter
• 80 ml neutral oil
• 1 tbsp vanilla extract
• 1/4 – 1/2 tsp salt
• 240 g all-purpose flour
• 1/2 tsp baking soda
• 1-2 tsp pumpkin spice
• 25 g brown butter (for glaze)
• 50 g maple syrup
• 50 g powdered sugar
• A pinch of salt (for glaze)
• A dash of vanilla extract (for glaze)
• Milk (for glaze consistency)

Directions

1. Brown Butter and Mix Wet Ingredients: Start by browning 30 ml of butter and letting it cool. In a large bowl, mix together the brown sugar, white sugar, pumpkin puree, eggs, milk, the cooled brown butter, oil, vanilla, and salt.

2. Combine with Dry Ingredients: Sift the flour, baking soda, and pumpkin spice over the wet ingredients. Whisk everything together until just combined. Be careful not to overmix.

3. Bake: Pour the batter into a prepared loaf pan and bake in a preheated oven at 350°F for 40-45 minutes or until a toothpick inserted in the center comes out clean.

4. Prepare Glaze and Pour: While the bread cools for about 15 minutes, make the glaze. Whisk together the brown butter, maple syrup, powdered sugar, salt, and vanilla. Add a bit of milk to reach your desired glaze consistency. Drizzle the glaze over the warm bread.

How to Serve Brown Butter Pumpkin Bread with a Salted Maple Glaze

Serve this delicious pumpkin bread warm or at room temperature. It’s great on its own but pairs nicely with a cup of coffee or tea. You can also slice it and serve it with a spread of cream cheese or butter for added richness.

How to Store Brown Butter Pumpkin Bread with a Salted Maple Glaze

To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just ensure it’s wrapped tightly to avoid freezer burn.

Tips to Make Brown Butter Pumpkin Bread with a Salted Maple Glaze

• Make sure your brown butter is cooled but still liquid when you add it to the wet ingredients.
• Avoid overmixing the batter to keep the bread light and fluffy.
• Adjust the sweetness of the glaze by adding more powdered sugar or milk according to your taste preferences.
• Feel free to add nuts or chocolate chips to the batter for extra texture and flavor.

Variation

You can customize this recipe by using different spices, like nutmeg or allspice, to suit your flavor preferences. Additionally, you can substitute half of the pumpkin puree with mashed bananas for a unique twist.

FAQs

Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is convenient for this recipe.

Can I substitute brown sugar with white sugar?
While you can use all white sugar, using brown sugar will give your bread a richer flavor due to its molasses content.

How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes.

Brown Butter Pumpkin Bread with a Salted Maple Glaze

This delightful brown butter pumpkin bread is incredibly moist and bursting with fall flavors, perfectly complemented by a sweet and savory salted maple glaze. It's an ideal treat for autumn gatherings or a cozy breakfast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Brown Butter Pumpkin Bread

• 1 3/4 cups All-purpose flour
• 1/2 cup Granulated sugar
• 1/2 cup Light brown sugar, packed
• 1 tsp Baking soda
• 2 tsp Pumpkin pie spice
• 1/2 tsp Salt
• 1/2 cup Unsalted butter (1 stick)
• 1 cup Pumpkin puree
• 2 Large eggs
• 1 tsp Vanilla extract

Salted Maple Glaze

• 1 cup Powdered sugar
• 2 tbsp Maple syrup
• 1-2 tbsp Milk (any kind)
• 1/4 tsp Fine sea salt

Equipment

• Large mixing bowl
• Whisk
• Spatula
• Loaf pan (9x5 inch)
• Small saucepan
• Cooling rack

Method

 

Brown Butter Pumpkin Bread

1. Brown the butter in a small saucepan over medium heat until fragrant and amber-colored, then cool slightly.
2. Whisk together flour, sugars, baking soda, pumpkin pie spice, and salt in a large bowl.
3. In a separate bowl, combine pumpkin puree, eggs, vanilla extract, and the cooled brown butter.
4. Add the wet ingredients to the dry ingredients, mixing until just combined and no streaks of flour remain.
5. Pour the batter into a greased and floured 9x5 inch loaf pan and bake at 350°F (175°C) for 55-65 minutes.
6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Salted Maple Glaze

1. Whisk together powdered sugar, maple syrup, milk, and salt in a small bowl until smooth.
2. Add more milk, a tiny bit at a time, if a thinner glaze is desired.
3. Drizzle the glaze over the completely cooled pumpkin bread before slicing and serving.

Notes

Ensure your brown butter is cooled slightly before adding it to the wet ingredients to prevent cooking the eggs. Don't overmix the batter; mix until just combined for a tender crumb.