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Brown Butter Pumpkin Bread with Maple Glaze Recipe

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4.2 from 149 reviews

This Brown Butter Pumpkin Bread is a deliciously moist and flavorful autumn treat featuring the rich, nutty taste of browned butter and warm spices. Made with pumpkin puree and a blend of cinnamon, nutmeg, ginger, and cloves, this quick bread is finished with a luscious brown butter maple glaze that adds a perfect sweet and buttery topping. Ideal for breakfast, snack, or dessert, this bread combines comforting seasonal flavors with a tender crumb and a delightful glaze.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

For the Pumpkin Bread

  • 1/2 cup unsalted butter, cut into tablespoon pieces
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1 1/2 teaspoons pure vanilla extract

For the Brown Butter Maple Glaze

  • 4 tablespoons unsalted butter, cut into tablespoon pieces
  • 1/2 cup confectioner’s sugar
  • 3 tablespoons pure maple syrup
  • Pinch of sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan generously with nonstick cooking spray and set it aside.
  2. Brown the Butter for the Bread: Place 1/2 cup unsalted butter into a medium saucepan and melt over medium heat, stirring often. Continue cooking until the butter foams, smells nutty, and turns a golden brown, about 5 minutes. Scrape the browned butter carefully into a large mixing bowl and allow it to cool slightly.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Combine Wet Ingredients: In the bowl with the browned butter, whisk in pumpkin puree, packed light brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract until well combined.
  5. Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
  6. Fill the Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  7. Bake the Bread: Place the loaf pan into the preheated oven and bake for 55 to 65 minutes. Baking time may vary depending on your oven. If the top begins to brown too quickly, tent it loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean.
  8. Cool the Bread: Remove the bread from the oven and place the pan on a cooling rack. Allow the bread to cool completely in the pan before glazing.
  9. Brown Butter for the Glaze: While the bread cools, prepare the glaze. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat, stirring often until it foams, smells nutty, and browns (approximately 5 minutes). Scrape the browned butter into a mixing bowl and let it cool slightly.
  10. Make the Glaze: Whisk together the browned butter, confectioner’s sugar, pure maple syrup, and a pinch of sea salt until the glaze is smooth and well combined.
  11. Glaze the Bread: Pour the prepared glaze evenly over the cooled pumpkin bread. Let the glaze set for about 10 minutes before slicing.
  12. Serve and Enjoy: Cut the pumpkin bread into slices and enjoy this moist, flavorful treat as a snack or dessert.

Notes

  • Be careful not to burn the butter while browning; watch closely as it can go from browned to burnt quickly.
  • A toothpick test is the best way to check for doneness; make sure it comes out clean or with just a few moist crumbs.
  • Allow the bread to cool completely before applying the glaze to prevent it from melting off.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute vegan butter and use a non-dairy milk alternative for buttermilk.
  • If you prefer a thicker glaze, reduce the maple syrup slightly or add more confectioner’s sugar.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/brown-butter-pumpkin-bread-with-maple-glaze-recipe/