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Lighter Brown Butter Pumpkin Bread with Maple Glaze

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A lighter, healthier twist on classic pumpkin bread, featuring nutty brown butter and a sweet maple glaze. This moist, tender loaf is perfect for fall mornings or holiday gatherings.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (122g) unsweetened applesauce
  • 2 large eggs, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and brown specks form (5-7 minutes). Immediately pour into a heat-safe bowl to stop cooking.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  3. Mix wet ingredients: In a large bowl, whisk together browned butter, pumpkin puree, applesauce, eggs, brown sugar, granulated sugar, and vanilla extract until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Fold dry ingredients into wet ingredients with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Cool in pan for 10 minutes, then lift out onto a cooling rack. Cool completely (at least 1 hour) before glazing.
  9. Make glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 tablespoon milk, and 1/4 teaspoon vanilla. Add more milk, 1 teaspoon at a time, until drizzling consistency.
  10. Drizzle glaze over cooled bread. Let set for 10 minutes before slicing.

Notes

For best results, use room temperature ingredients. Brown butter can burn quickly; watch carefully. Bread tastes even better on day two. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, fall baking, quick bread, lighter pumpkin bread

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