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Slice of brown butter pumpkin bread topped with salted maple glaze

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.