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Brown Butter Pumpkin Bread with Maple Glaze Recipe

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This Brown Butter Pumpkin Bread recipe combines the rich, nutty flavor of brown butter with fragrant fall spices and moist pumpkin puree, creating a deliciously tender loaf. Finished with a luscious brown butter maple glaze, it's the perfect seasonal treat for breakfast, dessert, or an afternoon snack.

Ingredients

Bread Ingredients

  • 1/2 cup unsalted butter, cut into tablespoon pieces
  • 1 3/4 cups all-purpose flour
  • 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, not pumpkin pie filling
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1 1/2 teaspoons pure vanilla extract

Glaze Ingredients

  • 4 tablespoons unsalted butter, cut into tablespoon pieces
  • 1/2 cup confectioner’s sugar
  • 3 tablespoons pure maple syrup
  • Pinch of sea salt

Instructions

  1. Preheat and prepare pan. Preheat your oven to 350°F (175°C). Generously grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  2. Make browned butter for the batter. Place 1/2 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter foams, smells nutty, and turns a golden brown color, about 5 minutes. Scrape the browned butter into a large mixing bowl and allow it to cool slightly.
  3. Mix dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Combine wet ingredients. To the browned butter bowl, add pumpkin puree, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Whisk well until fully combined.
  5. Incorporate dry ingredients. Add the dry ingredient mixture to the wet mixture and stir gently until just combined, being careful not to overmix to maintain a tender crumb.
  6. Fill the loaf pan. Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
  7. Bake the bread. Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. If the top begins to brown too quickly, loosely cover it with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean.
  8. Cool the bread. Remove the loaf pan from the oven and transfer it to a cooling rack. Allow the bread to cool completely before glazing.
  9. Make browned butter glaze. While the bread cools, melt 4 tablespoons of butter in a medium saucepan over medium heat, stirring frequently until it foams, smells nutty, and browns, about 5 minutes. Scrape the browned butter into a mixing bowl and let cool slightly.
  10. Prepare the glaze mixture. Whisk together the browned butter, confectioner’s sugar, maple syrup, and a pinch of sea salt until the glaze is smooth and well combined.
  11. Glaze the bread and serve. Pour the glaze evenly over the cooled pumpkin bread. Let it set for about 10 minutes before slicing. Enjoy the rich, moist bread with its sweet, nutty glaze!

Notes

  • Using unsalted butter allows better control over the saltiness of the bread and glaze.
  • Be sure not to overmix the batter to avoid a dense loaf.
  • If you do not have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup milk and letting it sit for 5 minutes.
  • The glaze adds extra sweetness and moisture, but you can omit it for a less sweet bread.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • You can freeze the bread tightly wrapped for up to 3 months.

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