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Best Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread with maple glaze is a cozy fall staple that’s easy to make and packed with nutty, spiced flavor. The brown butter adds depth, while the maple glaze provides a sweet finish that makes every bite irresistible.

Ingredients

Scale
  • ½ cup (1 stick or 113 grams) unsalted butter
  • 1 cup (about 240 grams) canned pumpkin puree
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt (optional)

Instructions

  1. Brown the butter: Place ½ cup butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and small brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and turns golden-amber. Pour into a heatproof bowl and let cool for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed ends with cooking spray.
  3. In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until well combined. Add pumpkin puree, eggs, and vanilla extract; whisk until smooth and glossy.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain; do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  7. Cool bread in pan on a wire rack for 15 minutes. Use parchment overhang to lift out and transfer to rack to cool completely (about 1-2 hours).
  8. Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream. Add more liquid, ½ teaspoon at a time, until thick but pourable. Stir in a pinch of salt if desired.
  9. Once bread is completely cool, drizzle glaze over the top. Let set for about 10 minutes before slicing with a serrated knife.

Notes

Do not rush the brown butter; use medium heat to avoid burning. Room temperature ingredients ensure even mixing. Let bread cool completely before glazing to prevent glaze from melting off. For best flavor, make a day ahead. Toast leftover slices for a crispy exterior.

Nutrition

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

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