This pumpkin bread is a warm hug in a slice! With sweet maple glaze and nutty brown butter, it’s perfect for cozy mornings or afternoon snacks.
Trust me, you’ll want to keep this bread close. The smell while it bakes is just heavenly! I always enjoy it fresh with some butter on top—so good!
Key Ingredients & Substitutions
Brown Butter: Browning butter adds a rich, nutty flavor to your bread. Just be careful not to burn it! If you’re short on time, you can use regular melted butter, but it won’t have that same depth of flavor.
Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling which has added sugars and spices. If pumpkin isn’t available, baked and mashed sweet potatoes can be a great substitute!
Flours and Sugars: While all-purpose flour works best, you can substitute half with whole wheat flour for added nutrition. For sugars, you can replace brown sugar with coconut sugar if preferred, for a slightly different taste.
Spices: I love the warmth of cinnamon, ginger, and nutmeg. Feel free to adjust spices to your taste. If you’re missing one, just double the others for a nice balance!
How Do I Achieve the Perfect Brown Butter?
Getting brown butter just right can be tricky but super rewarding! Here’s a simple guide:
- Start with unsalted butter and place it in a medium saucepan on medium heat.
- Swirl the pan occasionally and watch for the butter to melt completely.
- Once melted, keep stirring, and soon it will foam. This is normal!
- After a few minutes, you’ll start to see brown specks at the bottom. The smell will change to a nutty aroma, that’s your cue! Remove it from heat right away to prevent burning.
Let it cool slightly before using it in your bread dough to ensure it combines well!
Brown Butter Maple-Glazed Pumpkin Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pure vanilla extract
For the Maple Glaze:
- ¼ cup unsalted butter
- ½ cup pure maple syrup
- 1 cup powdered sugar, sifted
- ½ tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful bread will take about 15 minutes to prepare, and then you’ll need around 60-70 minutes to bake it. After that, let it cool for about 15 minutes in the pan, before transferring to a wire rack to cool completely. Don’t forget to set aside a few minutes to prepare the glaze!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removal easier.
2. Make the Brown Butter:
In a medium saucepan over medium heat, melt the butter for the bread. Keep stirring frequently as it cooks. You’ll know it’s ready when it turns golden brown and starts to smell nutty—this should take about 5-6 minutes. Once done, pour it into a large mixing bowl to cool slightly.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. This helps to evenly distribute the ingredients.
4. Mix the Sugars:
In the bowl with the cooled brown butter, add the granulated sugar and brown sugar. Whisk everything together until well combined.
5. Add the Eggs:
Beat in the eggs one at a time, mixing well after each addition until smooth.
6. Stir in Pumpkin and Vanilla:
Now, mix in the pumpkin puree and vanilla extract until everything is well blended.
7. Combine Wet and Dry Ingredients:
Slowly fold the dry ingredients into the wet mixture. Be careful not to overmix—just mix until you see no more flour.
8. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once it’s done baking, let the pumpkin bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
10. Make the Maple Glaze:
While the bread cools, prepare the maple glaze. In a small saucepan over medium heat, melt the butter. Stir in the maple syrup and bring to a gentle simmer.
11. Whisk the Glaze:
Remove from heat and whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and glossy.
12. Drizzle the Glaze:
Once the bread has cooled completely, drizzle the warm maple glaze over the top, letting it drip down the sides for a beautiful finish.
13. Slice and Serve:
Let the glaze set for a few minutes, then slice and enjoy your delicious Brown Butter Maple-Glazed Pumpkin Bread!
Enjoy a moist, warmly spiced pumpkin bread with a rich nutty flavor and a glossy sweet maple glaze that makes it irresistible!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first to bring out its sweetness. Simply bake the pumpkin, scoop out the flesh, and blend it until smooth to use in the recipe.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week, or freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before enjoying!
Can I Make This Recipe Gluten-Free?
Yes! To make this pumpkin bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure the blend includes xanthan gum for the best results.
How Can I Adjust the Sweetness Level?
If you prefer a less sweet bread, you can reduce the granulated sugar and brown sugar by about half a cup combined. Keep in mind that it may change the texture slightly, but it’ll still be delicious!