Brown Butter Pumpkin Bread

5 from 1 vote

Recipe from Two Peas and Their Pod

This moist and flavorful Brown Butter Pumpkin Bread is packed with cozy fall spices and topped with a rich brown butter maple glaze. The ultimate fall baking recipe!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Keyword: brown butter, maple, pumpkin

Servings:

Calories: 305kcal

Ingredients

For the bread:

1/2 cup unsalted butter, cut into tablespoon pieces
1 3/4 cup 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, 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

For the glaze:

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

Instructions

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan generously with nonstick cooking spray. Set aside.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk together the browned butter, pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract.
Add the dry ingredients and stir until just combined. Don't over mix the batter.
Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula.
Place the loaf pan in the oven and bake for 55 to 65 minutes, tine will vary depending on your oven. If the top starts to brown too quickly, loosely cover with aluminum foil. The loaf is done when a toothpick inserted into the center comes out clean.
Remove the pan from the oven and place on a cooling rack to cool completely.
While the bread is cooling, make the glaze. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
In a medium bowl, whisk together the browned butter, confectioner’s sugar, maple syrup, and salt until the glaze is smooth.
Pour the glaze over the cooled bread. Let it set for 10 minutes. Cut into slices and enjoy!

Notes

How to Store:

Room Temperature: Store tightly wrapped or in an airtight container for up to 3 days.
Refrigerator: Keeps well in the fridge for up to 5 days.
Freezer: Freeze slices or the whole loaf wrapped in plastic and foil for up to 3 months. If you know you are going to freeze the loaf, I like to wait and add the glaze after it has thawed.

Nutrition