Butter Pumpkin Bread with Salted Maple Brown Butter Glaze
A moist pumpkin bread infused with nutty brown butter and topped with a rich salted maple glaze, perfect for fall gatherings.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Loaf pan
- Saucepan
- Oven
Ingredients
For the Bread
- 190 g brown sugar
- 90 g white sugar
- 1 can (15 oz) pumpkin purée
- 2 large eggs
- 100 ml whole milk
- 30 ml browned butter
- 80 ml neutral oil like vegetable oil
- 1 tbsp vanilla paste or extract
- 1/4–1/2 tsp salt
- 240 g all-purpose flour
- ½ tsp baking soda
- 1–2 tsp pumpkin spice
For the Glaze
- 25 g browned butter
- 50 g maple syrup
- 50 g powdered sugar
- milk splash, for consistency
- pinch salt
- vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan with browned butter.
- Brown the butter in a saucepan until golden and nutty, then let cool slightly.
- In a bowl, whisk together pumpkin purée, brown sugar, white sugar, eggs, milk, browned butter, neutral oil, vanilla, and salt until smooth.
- Sift flour, baking soda, and pumpkin spice into the wet mixture.
- Fold gently with a spatula until just combined, without overmixing.
- Pour batter into loaf pan and level it out.
- Bake 40–45 minutes, until a toothpick comes out with moist crumbs.
- Cool 15 minutes in pan, then transfer to a wire rack.
- For glaze: whisk browned butter, maple syrup, powdered sugar, a splash of milk, salt, and vanilla (optional) until smooth.
- Drizzle glaze over cooled bread and serve.
Notes
For a healthier variation, swap in whole wheat flour or coconut sugar. Add nuts or chocolate chips for extra texture. Store in an airtight container up to 4 days.