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Cozy Brown Butter Pumpkin Bread with Maple Glaze – Easy Fall Recipe

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This cozy brown butter pumpkin bread with maple glaze is a simple, forgiving fall recipe that tastes like a hug in loaf form. The brown butter adds a deep, nutty richness, while the maple glaze creates a slightly crispy, sweet crust.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 ounces) canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the Maple Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. Brown the butter. Place the 1 cup of unsalted butter in your medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. You’ll hear it crackle and pop as the water cooks off. After a few minutes, the butter will start to foam and the milk solids will settle at the bottom. Watch closely—once those solids turn a golden amber color and the butter smells intensely nutty and toasty, remove it from the heat immediately. Pour it into a heat-safe bowl…
  3. Mix the wet ingredients. In your medium mixing bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar until well combined. Add the 2 room temperature eggs, one at a time, whisking well after each addition. Stir in the 2 teaspoons of vanilla extract and the entire 15-ounce can of pumpkin puree. The mixture should be smooth and glossy.
  4. Whisk the dry ingredients. In your large mixing bowl, whisk together the 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Make sure there are no lumps and everything is evenly distributed.
  5. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Use your rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are totally fine. Overmixing will make your bread tough.
  6. Bake the bread. Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be a deep golden brown and spring back lightly when touched. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  7. Cool completely. Let the bread cool in the pan on a wire rack for about 15 minutes. Then, using the parchment paper overhang, lift the loaf out of the pan and transfer it to the wire rack to cool completely.
  8. Make the maple glaze. In a small bowl, whisk together 1 cup powdered sugar, 3 tablespoons pure maple syrup, and 1 tablespoon of milk or heavy cream. Add the second tablespoon of liquid if needed to reach a thick but pourable consistency. Stir in a tiny pinch of salt.
  9. Glaze and serve. Once the bread is completely cool, drizzle the maple glaze generously over the top. Let it set for about 10 minutes before slicing.

Notes

Watch the brown butter carefully to avoid burning. Use room temperature ingredients for best texture. Do not overmix the batter. Let the bread cool completely before glazing. The bread tastes even better on day two.

Nutrition

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

Find it online: https://sofiaspice.com/cozy-brown-butter-pumpkin-bread-with-maple-glaze-easy-fall-recipe/