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Moist Brown Butter Pumpkin Bread with Maple Glaze

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An incredibly moist pumpkin bread featuring the nutty, toffee-like depth of browned butter, topped with a sweet and sticky maple glaze. This easy 5-ingredient base recipe delivers a rich, dessert-worthy comfort food experience perfect for fall.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 cup (245g) 100% pure pumpkin puree
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons heavy cream (for glaze)

Instructions

  1. Brown the butter: Place 1 cup of butter in a medium saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a golden amber color with a nutty aroma. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes until warm but not hot.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  4. In a large bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Add the cooled brown butter and pumpkin puree, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir by hand until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil after 40 minutes if the top is browning too quickly.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. While the bread cools, whisk powdered sugar, maple syrup, and heavy cream until smooth. Drizzle the glaze over the completely cooled bread.

Notes

Ensure eggs are at room temperature to prevent the brown butter from solidifying. Do not overmix the batter to avoid a dense texture. Use pure pumpkin puree, not pumpkin pie filling. For best results, let the bread cool completely before glazing to prevent the glaze from melting into the bread.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, fall baking, easy pumpkin recipe, moist pumpkin bread, quick bread

Find it online: https://sizzlesprout.com/moist-brown-butter-pumpkin-bread-easy-5-ingredient-recipe/