Rich Brown Butter Pumpkin Bread with a Salted Maple Glaze Recipe
A decadent and moist Rich Brown Butter Pumpkin Bread topped with a luscious Salted Maple Glaze. This fall-inspired treat combines warm pumpkin spices with the deep, nutty flavor of brown butter, enhanced by a sweet and salty maple glaze for the perfect balance.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Bread:
- 190 g brown sugar
- 90 g white sugar
- 15 oz pumpkin puree
- 2 large eggs
- 100 ml whole milk
- 30 ml brown butter
- 80 ml neutral oil (e.g., vegetable or canola oil)
- 1 tbsp vanilla extract
- 1/4 – 1/2 tsp salt
- 240 g all-purpose flour
- 1/2 tsp baking soda
- 1–2 tsp pumpkin spice
For the Glaze:
- 25 g brown butter
- 50 g maple syrup
- 50 g powdered sugar
- A pinch of salt
- A dash of vanilla extract
- Milk (as needed for consistency)
Instructions
- Prepare the Brown Butter: In a saucepan, melt 30 ml of butter over medium heat. Cook until it turns golden brown and smells nutty, then remove from heat and let it cool slightly for the bread. Reserve the remaining 25 g brown butter for the glaze.
- Mix Wet Ingredients: In a large mixing bowl, whisk together pumpkin puree, eggs, whole milk, cooled brown butter, neutral oil, vanilla extract, brown sugar, and white sugar until fully combined and smooth.
- Sift Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, salt, and pumpkin spice to ensure even distribution of leavening and spices.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet pumpkin mixture, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
- Prepare the Glaze: In a small saucepan, melt the 25 g reserved brown butter. Remove from heat and stir in maple syrup, powdered sugar, a pinch of salt, and a dash of vanilla extract. Add milk little by little to reach a pourable glaze consistency.
- Glaze the Bread: Once the bread is fully cooled, drizzle the salted maple glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Use fresh pumpkin puree or canned pumpkin for convenience.
- Adjust pumpkin spice according to taste preference; more for stronger spice flavor.
- Ensure the brown butter is cooled before mixing with eggs to prevent curdling.
- Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.
- For a lighter glaze, reduce powdered sugar or maple syrup accordingly.
Keywords: pumpkin bread, brown butter pumpkin bread, salted maple glaze, fall dessert, pumpkin spice bread, homemade pumpkin bread