Brown Butter Pumpkin Bread with Salted Maple Glaze

ByDeShawn Ellis
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SPREAD LOVE

why make this recipe

Brown Butter Pumpkin Bread with a Salted Maple Glaze is a fantastic fall treat. It’s moist, flavorful, and has a wonderful blend of pumpkin and spices. The addition of brown butter gives it a rich, nutty flavor, while the salted maple glaze adds a delightful sweetness and a hint of saltiness. This bread is perfect for breakfast, snacks, or dessert and is a great way to use pumpkin puree, making it a seasonal favorite.

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
  • 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 consistency of glaze)

Directions:

  1. Brown Butter and Mix Wet Ingredients: Start by browning 30ml of butter and letting 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.

  2. Combine with Dry Ingredients: Sift together the all-purpose flour, baking soda, and pumpkin spice over the wet mixture. Whisk until just combined, being careful not to overmix.

  3. Bake: Pour the batter into a prepared loaf pan. Bake in a preheated oven at 350°F for 40-45 minutes or until a toothpick comes out clean.

  4. Prepare Glaze and Pour: While the bread cools for about 15 minutes, prepare the glaze by whisking together 25g of brown butter, maple syrup, powdered sugar, a pinch of salt, and vanilla extract. Add milk to achieve the desired consistency. Drizzle the glaze over the warm bread.

how to serve Brown Butter Pumpkin Bread with a Salted Maple Glaze

Serve this delicious pumpkin bread warm or at room temperature. It pairs well with a cup of coffee or tea. You can slice it and enjoy it plain, or add a dollop of cream cheese for extra richness.

how to store Brown Butter Pumpkin Bread with a Salted Maple Glaze

To store the bread, let it cool completely, and then wrap it tightly in plastic wrap or foil. It can be kept at room temperature for 2-3 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it. Slice individual pieces before freezing for easy enjoyment later.

tips to make Brown Butter Pumpkin Bread with a Salted Maple Glaze

  • Make sure not to overmix the batter as this can keep the bread from rising properly.
  • Allow the bread to cool before adding the glaze to prevent it from slipping off.
  • You can adjust the amount of pumpkin spice to suit your taste.

variation

For a nutty twist, consider adding chopped walnuts or pecans into the batter before baking. You can also substitute part of the pumpkin puree for mashed bananas for an interesting flavor.

FAQs

Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works great for this recipe. Just make sure it’s 100% pumpkin puree without additives.

Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour, and the recipe will still be delicious.

How can I make this bread more moist?
Ensure you’re measuring the ingredients accurately, especially the liquids. Adding an extra tablespoon of oil or milk can also help if you prefer a moister loaf.

Print
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Brown Butter Pumpkin Bread with a Salted Maple Glaze

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A moist and flavorful pumpkin bread enhanced with brown butter and topped with a salted maple glaze, perfect for fall.

Ingredients

Scale
  • 190 g brown sugar
  • 90 g white sugar
  • 15 oz pumpkin puree
  • 2 large eggs
  • 100 ml whole milk
  • 30 ml brown butter
  • 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 consistency of glaze)

Instructions

  1. Brown Butter and Mix Wet Ingredients: Start by browning 30ml of butter and letting 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.
  2. Combine with Dry Ingredients: Sift together the all-purpose flour, baking soda, and pumpkin spice over the wet mixture. Whisk until just combined, being careful not to overmix.
  3. Bake: Pour the batter into a prepared loaf pan. Bake in a preheated oven at 350°F for 40-45 minutes or until a toothpick comes out clean.
  4. Prepare Glaze and Pour: While the bread cools for about 15 minutes, prepare the glaze by whisking together 25g of brown butter, maple syrup, powdered sugar, a pinch of salt, and vanilla extract. Add milk to achieve the desired consistency. Drizzle the glaze over the warm bread.

Notes

Serve warm or at room temperature. Pairs well with coffee or tea. Add cream cheese for extra richness. Store tightly wrapped at room temperature or refrigerate.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 15g
  • Sodium: 220mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: pumpkin bread, fall recipes, dessert, baking, brown butter

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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