Brown Butter Pumpkin Bread with Salted Maple Glaze
Why Make This Recipe
Brown Butter Pumpkin Bread with a Salted Maple Glaze is the perfect blend of fall flavors and comforting sweetness. This recipe offers a rich, delicious experience with the nutty taste of brown butter and the warm, spiced notes of pumpkin. The salted maple glaze adds a gentle sweetness that takes this bread to the next level. It’s great for breakfast, snack time, or dessert. Plus, it fills your kitchen with an irresistible aroma as it bakes!
How to Make Brown Butter Pumpkin Bread with a Salted Maple Glaze
Ingredients
- 190 g brown sugar
- 90 g white sugar
- 15 oz pumpkin puree
- 2 large eggs
- 100 ml whole milk
- 30 ml brown butter (cooled)
- 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
- 25 g brown butter (for glaze)
- 50 g maple syrup
- 50 g powdered sugar
- A pinch of salt (for glaze)
- A dash of vanilla extract (for glaze)
- Milk (for glaze consistency)
Directions
Brown Butter and Mix Wet Ingredients: Start by browning 30 ml of butter in a small saucepan until it becomes golden and fragrant. Let it cool. In a large bowl, combine the brown sugar, white sugar, pumpkin puree, eggs, milk, the cooled brown butter, neutral oil, vanilla extract, and salt.
Combine with Dry Ingredients: In another bowl, sift together the flour, baking soda, and pumpkin spice. Gently fold the dry ingredients into the wet ingredients using a whisk until just combined. Be careful not to overmix.
Bake: Pour the batter into a prepared loaf pan. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick comes out clean when inserted into the center.
Prepare Glaze and Pour: While the bread cools for 15 minutes, make the glaze by whisking together the 25 g of brown butter, maple syrup, powdered sugar, pinch of salt, and vanilla extract. Add a little milk to get your desired consistency. Drizzle the glaze over the warm bread.
How to Serve Brown Butter Pumpkin Bread with a Salted Maple Glaze
This bread is delightful warm or at room temperature. Slice it and serve it plain, or add a bit of butter for extra richness. It pairs well with coffee or tea. Feel free to sprinkle some nuts on top for added texture!
How to Store Brown Butter Pumpkin Bread with a Salted Maple Glaze
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a week. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months.
Tips to Make Brown Butter Pumpkin Bread with a Salted Maple Glaze
- Don’t rush the browning of the butter. Watch it closely to avoid burning.
- Use fresh pumpkin spice for a stronger flavor.
- If the glaze is too thick, add a little more milk to make it pourable.
- Feel free to add walnuts or chocolate chips for added flavor and texture.
Variation
You can try adding different spices, like cinnamon or nutmeg, for a twist on the usual pumpkin spice. For a healthier option, you may substitute some of the oil with applesauce.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree the pumpkin before adding it to the recipe.
Can I skip the glaze?
Absolutely! The bread is delicious on its own even without the glaze.
How can I tell when the bread is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done.
Brown Butter Pumpkin Bread with a Salted Maple Glaze
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich and delicious pumpkin bread made with brown butter and topped with a salted maple glaze, perfect for breakfast, snacks, or dessert.
Ingredients
- 190 g brown sugar
- 90 g white sugar
- 15 oz pumpkin puree
- 2 large eggs
- 100 ml whole milk
- 30 ml brown butter (cooled)
- 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
- 25 g brown butter (for glaze)
- 50 g maple syrup
- 50 g powdered sugar
- A pinch of salt (for glaze)
- A dash of vanilla extract (for glaze)
- Milk (for glaze consistency)
Instructions
- Brown the 30 ml of butter in a small saucepan until golden and fragrant, then let it cool. In a large bowl, combine brown sugar, white sugar, pumpkin puree, eggs, milk, cooled brown butter, neutral oil, vanilla extract, and salt.
- In another bowl, sift together the flour, baking soda, and pumpkin spice. Gently fold the dry ingredients into the wet ingredients using a whisk until just combined.
- Pour the batter into a prepared loaf pan and bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread cools for 15 minutes, prepare the glaze by whisking together 25 g of brown butter, maple syrup, powdered sugar, pinch of salt, and vanilla extract. Add milk to achieve desired consistency, then drizzle over the warm bread.
Notes
Don’t rush the browning of the butter. If the glaze is too thick, add more milk to make it pourable.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, brown butter, maple glaze, fall recipes, baking
