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–+ servings

Brown Butter Pumpkin Bread with Maple Glaze

This Brown Butter Pumpkin Bread is moist, warmly spiced, and topped with a velvety brown butter maple glaze. Perfect for fall baking!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 308
Ingredients Method Nutrition Notes

Ingredients
  

For the bread
  • 1/2 cup unsalted butter 1 stick (113 g), browned
  • 1 3/4 cups all-purpose flour 210 g
  • 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 360 ml, not pumpkin pie filling
  • 3/4 cup packed light brown sugar 165 g
  • 1/2 cup granulated sugar 100 g
  • 2 large eggs
  • 1/4 cup buttermilk 60 ml
  • 1 1/2 teaspoons pure vanilla extract
For the glaze
  • 4 tablespoons unsalted butter 57 g, browned
  • 1/2 cup confectioners' sugar 60 g
  • 3 tablespoons pure maple syrup 45 ml
  • 1 pinch sea salt

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray and set it aside.
  2. Melt the butter in a small saucepan over medium heat, stirring often, until it foams and turns a rich golden brown with a nutty aroma, about 5 minutes. Pour the browned butter into a large mixing bowl and let it cool slightly.
  3. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  4. To the cooled browned butter, add the pumpkin puree, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Whisk until smooth and fully incorporated.
  5. Add the dry ingredients to the wet mixture and stir with a spatula just until no streaks remain. Avoid overmixing.
  6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55 to 65 minutes, rotating once halfway if desired, until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
  8. Remove the pan from the oven and transfer to a wire rack to cool completely in the pan.
  9. For the glaze, melt the remaining 4 tablespoons butter in a small saucepan over medium heat, stirring often, until foamy and golden brown with a nutty fragrance, about 5 minutes. Pour into a bowl and cool slightly.
  10. Whisk the browned butter, confectioners' sugar, maple syrup, and pinch of sea salt in a bowl until the glaze is smooth and thick.
  11. Drizzle the glaze over the cooled bread. Let the glaze set for 10 minutes before slicing and serving.

Nutrition

Calories: 308kcalCarbohydrates: 46gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 60mgSodium: 210mgFiber: 1gSugar: 31g

Notes

Use canned pumpkin puree, not pumpkin pie filling, so the spices stay balanced.
If the top is browning too quickly, tent the loaf with aluminum foil during the last 20 minutes of baking.
No buttermilk? Whisk 1/4 cup milk with 1 teaspoon lemon juice and let sit for 5 minutes before using.
Wrap the cooled, unglazed loaf tightly and store at room temperature for 3 days, in the fridge for 5 days, or freeze for up to 3 months; add the glaze after thawing.
Let the bread cool completely before glazing, or the glaze will soak into the warm crumb.
For extra texture, sprinkle the glazed loaf with toasted pepitas or flaky sea salt while the glaze is still wet.
If the maple glaze becomes too thick to pour, whisk in an extra teaspoon of maple syrup to loosen it.

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