Rich Brown Butter Pumpkin Bread with a Salted Maple Glaze
There’s a special kind of comfort that only a slice of perfectly spiced pumpkin bread can bring. This recipe for Brown Butter Pumpkin Bread takes that classic comfort to a new, incredible level. The secret lies in one simple step: browning the butter. This process infuses the bread with a rich, nutty, caramel-like flavor that pairs beautifully with the earthy sweetness of pumpkin and a blend of warm spices. Each bite is moist, tender, and pillowy, with a texture so soft it practically melts in your mouth. The entire loaf is crowned with a luscious, salted maple brown butter glaze that adds a final layer of deep, complex sweetness. This isn’t just pumpkin bread; it’s an indulgent, fragrant, and truly unforgettable treat that captures the very essence of autumn in every slice.
Why You’ll Love This:
- Deep, Rich Flavor: The use of browned butter is a game-changer. It creates a warm, nutty aroma and a complex flavor profile that elevates this bread far beyond a typical pumpkin loaf. It’s a simple technique that yields a sophisticated result, making every bite taste decadent and special.
- Incredibly Moist and Pillowy Texture: The combination of pumpkin puree and whole milk works magic to create an unbelievably moist and tender crumb. The bread is soft and pillowy, with a texture that is dense enough to feel substantial but light enough to be delicate. This recipe avoids the dry, crumbly pitfalls of other quick breads, ensuring a perfect slice every time.
- Perfectly Spiced: This recipe uses a balanced blend of spices that complements the pumpkin without overpowering it. The warm notes of pumpkin spice, cinnamon, and a hint of salt create a comforting and harmonious flavor profile that is the very definition of a fall treat.
- The Ultimate Topping: The salted maple brown butter glaze is the crowning jewel of this loaf. It brings together all the key flavors—nutty browned butter, sweet maple syrup, and a touch of salt—in a rich, smooth glaze that takes the bread from delicious to absolutely irresistible.
Perfect Occasion:
This Brown Butter Pumpkin Bread is versatile enough for any occasion. It’s a fantastic treat for a cozy weekend breakfast, a well-deserved afternoon snack, or a simple, homemade dessert to share with loved ones. Its rich flavors make it an ideal addition to a fall-themed brunch or a holiday gathering like Thanksgiving. The inviting aroma that fills your kitchen while it bakes is a perfect way to welcome guests into your home. This bread is a go-to recipe for any time you want to add a touch of warmth and homemade goodness to your day, proving that a simple loaf can be a true showstopper.
Serving and Decoration Tips:
- Serve Warm with Glaze: For the most indulgent experience, serve the bread while it is still slightly warm from the oven. The warmth of the bread will cause the glaze to melt into a thin, delicious coating that soaks into the top layer, making every bite even more moist and flavorful.
- Add a Crunchy Topping: You can enhance the visual appeal and texture of the bread by adding a crunchy topping. Sprinkle some chopped pecans or walnuts over the glaze after you’ve poured it on. The nuts will toast beautifully and provide a satisfying crunch that contrasts with the soft bread.
- Garnish with Flaky Salt: For an elegant and sophisticated touch, add a light sprinkle of flaky sea salt over the glaze just before serving. The salt will add a beautiful glimmer and a perfect salty kick that balances the sweetness of the glaze.
- Pair with Cream Cheese: For an extra-rich treat, serve slices of the bread with a side of softened cream cheese. The tangy cream cheese complements the sweet and spiced pumpkin bread perfectly, creating a delicious combination that everyone will love.
Ingredients:
- For the Bread: This is a combination of both wet and dry ingredients that come together to form the perfect pumpkin bread batter. For the wet ingredients, we use brown sugar (190g) and white sugar (90g) for sweetness and moisture. A can of pumpkin puree (15oz) is essential for flavor and a soft crumb. We also use two large eggs to provide structure and richness, whole milk (100ml) for a tender texture, browned butter (30ml) for a rich, nutty flavor, and a neutral oil (80ml) to ensure the bread stays moist. A teaspoon of vanilla extract adds a comforting aroma, while a small amount of salt (1/4 to 1/2 tsp) balances the sweetness. For the dry ingredients, we use all-purpose flour (240g) to provide structure, a touch of baking soda (1/2 tsp) for leavening, and a generous amount of pumpkin spice (1-2 tsp) to give the bread its signature fall flavor.
- For the Glaze: This simple yet rich glaze is the perfect finishing touch. The base is a small amount of browned butter (25g), which adds a nutty, deep flavor. We then mix in sweet maple syrup (50g) and fine powdered sugar (50g) for a smooth and decadent consistency. A splash of whole milk is used to thin the glaze to your desired consistency, and a hint of vanilla extract and salt completes the flavor profile.
Instructions:
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F. Prepare a standard-sized loaf pan by greasing it thoroughly with a little brown butter. This will add to the flavor and ensure the bread doesn’t stick. While the oven preheats, you can prepare the brown butter for the bread itself. To do this, melt the butter in a small saucepan over medium heat. Let it sizzle, foam, and eventually turn a beautiful golden-amber color with small brown bits at the bottom. Once it’s ready, immediately pour it into a heatproof container to cool and then measure out 30ml to use in the bread.
Step 2: Combine Wet Ingredients
In a large mixing bowl, combine all of your wet ingredients: the brown sugar, white sugar, pumpkin puree, eggs, whole milk, the 30ml of cooled browned butter, neutral oil, and vanilla. Make sure that all of your ingredients, especially the pumpkin puree, eggs, and milk, are at or close to room temperature. This will help them combine smoothly. Whisk everything together until the mixture is uniform and smooth. The pumpkin puree should be a thick consistency. If it’s watery, be sure to place it on a paper towel and gently squeeze out the excess water until it is thick. This will prevent your batter from becoming too thin, which can result in a flat, dense loaf.
Step 3: Combine Dry and Wet Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and pumpkin spice. This is important to ensure all the dry ingredients are evenly distributed. Sift this dry mixture directly over the wet ingredients in the large mixing bowl. Whisk everything together until just combined. It is crucial not to overmix the batter. Stop whisking as soon as you no longer see any dry flour. Overmixing will develop the gluten in the flour and result in a tough, dry loaf of bread.
Step 4: Bake the Bread
Pour the batter into your prepared loaf pan. Place the pan in the preheated oven and bake for about 40 to 45 minutes. The baking time may vary depending on your oven, so it’s a good idea to start checking for doneness around the 40-minute mark. You’ll know it’s ready when a toothpick or a cake tester inserted into the very center of the bread comes out with very few crumbs sticking to it. If you notice the top is browning too quickly, you can cover the pan loosely with aluminum foil to prevent it from burning while the inside continues to cook.
Step 5: Prepare and Pour the Glaze
While the bread is baking, you can prepare the delicious glaze. To make the glaze, you’ll first need to brown a small amount of butter (25g) just as you did before. In a small bowl, combine the browned butter with maple syrup and powdered sugar. Whisk them together until you have a smooth paste. Add a small splash of milk and a dash of vanilla extract and salt, whisking until you reach a smooth, pourable consistency. Let the bread cool in the pan for about 15 minutes before you pour the glaze on. Pouring the glaze on while the bread is still slightly warm ensures it will be absorbed slightly, making the bread even more moist and delicious.
Make Ahead Options
This pumpkin bread is a fantastic dessert for preparing ahead of time. Its flavor actually improves on the second day as the spices have more time to meld with the pumpkin. You can bake the loaf up to two days in advance. Once it has cooled completely, you can wrap it tightly in plastic wrap and store it at room temperature. The glaze can also be made a day in advance and stored in the refrigerator in an airtight container. When you’re ready to serve, just give the glaze a quick stir and pour it over the bread. This allows you to serve a fresh-tasting, homemade dessert without any last-minute stress.
Storage Tips for Brown Butter Pumpkin Bread
- Room Temperature: The best way to store this bread is to wrap it tightly in plastic wrap and place it in an airtight container. It will stay incredibly moist and fresh for up to 3 days at room temperature.
- Refrigerator: For longer storage, you can keep the bread wrapped in the refrigerator for up to a week. Be aware that the cold air may firm up the texture slightly, so let it come to room temperature or warm it up before enjoying it.
- Freezer: You can easily freeze this pumpkin bread for up to 3 months. Once the bread is fully cooled, wrap the entire loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw at room temperature or warm a slice in the microwave for a few seconds.
Tips for the Best Pumpkin Bread
- Mind the Pumpkin Puree: The consistency of your pumpkin puree is crucial. If you are using a brand that is watery, you should place it on a paper towel and gently press out some of the excess water until it is thick and holds its shape before you measure it.
- Don’t Overmix the Batter: This is the most common reason for a tough, dry loaf. Once you add the flour, mix only until the ingredients are just combined. A few lumps are okay.
- Use Room Temperature Ingredients: Using room temperature ingredients ensures that everything combines smoothly. This is especially important for the eggs and milk.
- How to Check for Doneness: The toothpick test is the best way to tell if the bread is done. The toothpick should come out with a few moist crumbs attached, but not with wet batter.
- The Power of Browned Butter: Don’t skip the step of browning the butter. It takes a few extra minutes, but the rich, nutty flavor it adds to the bread and glaze is well worth the effort.
Variations & Substitutions:
- Chocolate Chip Pumpkin Bread: For a decadent twist, fold in a cup of white chocolate or semi-sweet chocolate chips into the batter before pouring it into the pan.
- A Different Glaze: If you prefer, you can use a simple cream cheese glaze instead of the brown butter glaze. Simply mix softened cream cheese with powdered sugar, a little milk, and vanilla extract until smooth.
- Nutty Texture: Add a cup of coarsely chopped pecans or walnuts to the batter for a satisfying crunch that pairs perfectly with the soft pumpkin bread.
- Spicier Loaf: For a spicier loaf, you can add an extra half teaspoon of ground ginger or a quarter teaspoon of ground cloves to the dry ingredients for a more complex flavor profile.
- Flour Alternatives: You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf.
What to Serve with Pumpkin Bread:
This pumpkin bread is delicious on its own, but it’s also the perfect partner for a variety of beverages. A warm cup of black coffee or a creamy latte is a classic pairing that complements the rich, sweet flavors of the bread. For a cozier feel, serve it with a mug of warm apple cider or a spicy chai tea latte. The warm spices in the drinks will harmonize beautifully with the cinnamon, nutmeg, and ginger in the pumpkin bread. For an indulgent dessert, serve a warm slice with a scoop of vanilla bean ice cream or a generous dollop of whipped cream on top. The contrast of warm and cold is simply divine.
Pumpkin Bread FAQs:
- Why is my pumpkin bread dry?
The most common reason for dry pumpkin bread is overmixing the batter. Overmixing develops the gluten in the flour, which leads to a tough, dense, and dry texture. Another reason could be overbaking; be sure to use the toothpick test to ensure it’s cooked just right. - Can I use butter instead of oil?
Yes, you can substitute the oil with an equal amount of melted butter. However, the oil is a key ingredient for a moist crumb, so using all butter may result in a slightly less moist loaf that can become a bit drier after a day or two. - How do I brown butter correctly?
To brown butter, melt it in a light-colored saucepan over medium heat. Let it sizzle and foam. The foam will eventually subside, and you’ll see small brown bits form at the bottom of the pan. The butter will have a nutty aroma and a rich amber color. Remove it from the heat immediately to prevent it from burning, then pour it into a heatproof bowl to cool. - How do I know if my pumpkin puree is the right consistency?
Good quality pumpkin puree should be thick and hold its shape. If your pumpkin puree seems too watery or runny, you should place it on a paper towel and gently press out some of the excess moisture until it is thick. This will prevent your batter from becoming too thin, which can result in a flat, dense loaf. - How do I store the bread to keep it moist?
To keep the bread moist, it’s essential to store it in an airtight container. Once it has cooled completely, wrap it tightly in plastic wrap and place it in a sealed container or bag. You can keep it at room temperature for a few days, or in the fridge for longer.
Brown Butter Pumpkin Bread with a Salted Maple Glaze
Ingredients
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
- 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 for consistency
Instructions
- Brown Butter and Mix Wet Ingredients: Brown 30ml of butter and let it cool. In a large bowl, combine brown sugar, white sugar, pumpkin puree, eggs, milk, the cooled brown butter, oil, vanilla, and salt.
- Combine with Dry Ingredients: Sift flour, baking soda, and pumpkin spice over the wet ingredients. Whisk until just combined, being careful not to overmix.
- Bake: Pour batter into a prepared loaf pan. Bake at 350°F for 40-45 minutes.
- Prepare Glaze and Pour: While bread cools for 15 minutes, prepare the glaze by whisking brown butter, maple syrup, powdered sugar, salt, and vanilla. Add milk for consistency. Drizzle glaze over the warm bread.