Description
This Butter Pumpkin Bread with Salted Maple Brown Butter Glaze is a moist and flavorful autumn treat combining rich pumpkin purée with warm spices and the nutty depth of browned butter. Topped with a luscious salted maple glaze, this bread is perfect for breakfast, dessert, or a cozy snack during chilly days.
Ingredients
Scale
For the Pumpkin 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 (plus extra for greasing)
- 80 ml neutral oil (such as canola or vegetable 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
For the 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, about ½ tsp)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
- Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Grease a loaf pan thoroughly with a bit of the browned butter to prevent sticking and add flavor.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, brown sugar, white sugar, eggs, whole milk, browned butter, neutral oil, vanilla, and salt until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift together the all-purpose flour, baking soda, and pumpkin spice, then gently fold these into the wet ingredients to keep the batter airy. Mix until just combined without overmixing.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached but not wet batter.
- Cool the Bread: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely, ensuring the texture sets nicely.
- Prepare the Glaze: Whisk together the browned butter, maple syrup, powdered sugar, and a splash of milk to reach a drizzling consistency. Add a pinch of salt and the optional vanilla extract to enhance flavor.
- Glaze and Serve: Once the bread is completely cool, drizzle the salted maple brown butter glaze evenly over the top. Slice and serve to enjoy the rich, spiced flavors and sweet glaze.
Notes
- Use fresh pumpkin purée or canned, but avoid pumpkin pie mix which contains extra spices and sweeteners.
- Adjust the amount of pumpkin spice to your taste preference for a milder or stronger spice profile.
- To ensure even baking, check the bread at 40 minutes and cover loosely with foil if it starts browning too much.
- The glaze can be stored in the refrigerator for up to a week; rewarm gently before drizzling.
- For a dairy-free option, substitute browned butter with browned coconut oil and use a plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 60 g)
- Calories: 280
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Pumpkin bread, brown butter, salted maple glaze, autumn dessert, pumpkin spice bread, moist pumpkin loaf
