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Easy Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread is incredibly moist and flavorful, topped with a crackly maple glaze. It’s the recipe that turned a pumpkin bread skeptic into a fan.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally until the butter melts, foams, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to cool for about 10 minutes.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a medium mixing bowl, whisk together the granulated sugar, brown sugar, and cooled brown butter until combined. Add eggs one at a time, whisking well after each. Then whisk in the pumpkin puree, buttermilk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a cooling rack to cool completely.
  8. Make the maple glaze: In a small bowl, whisk together the sifted powdered sugar, maple syrup, and 1 tablespoon of milk or heavy cream until smooth. Add more milk if needed for desired consistency.
  9. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Do not skip browning the butter—it adds a nutty depth. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. Let the bread cool completely before glazing to achieve a crackly top.

Nutrition

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

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