Butter Pumpkin Bread with Salted Maple Brown Butter Glaze
Moist, spiced pumpkin bread enriched with brown butter and topped with a salted maple glaze for the ultimate fall treat.
Ingredients
Pumpkin Bread
- 190 g brown sugar
- 90 g white sugar
- 15 oz 1 can pumpkin purée
- 2 large eggs
- 100 ml whole milk
- 30 ml browned butter
- 80 ml neutral oil
- 1 tbsp vanilla paste or extract
- ¼ –½ tsp salt
- 240 g all-purpose flour
- ½ tsp baking soda
- 1 –2 tsp pumpkin spice
Salted Maple Brown Butter Glaze
- 25 g browned butter
- 50 g maple syrup
- 50 g powdered sugar
- Splash of milk for consistency
- Pinch of salt
- Vanilla extract optional
Instructions
- Brown butter in a saucepan until golden and nutty. Cool slightly.
- Preheat oven to 350°F (175°C). Grease a loaf pan with browned butter.
- In a large bowl, combine pumpkin purée, sugars, eggs, milk, browned butter, oil, vanilla, and salt. Mix smooth.
- Sift in flour, baking soda, and pumpkin spice. Stir gently to combine.
- Pour batter into pan and bake 40–45 minutes, until a toothpick comes out with moist crumbs.
- Cool loaf 15 minutes in pan, then transfer to rack.
- For glaze: whisk browned butter, maple syrup, powdered sugar, and a splash of milk. Add salt and vanilla if desired.
- Drizzle glaze over cooled bread. Slice and serve.
Notes
- Sprinkle flaky sea salt over the glaze for a flavor pop.
- Wrap and refrigerate for up to 4 days. Rewarm slightly before serving.
- For a nutty crunch, add chopped pecans or walnuts to the glaze topping.