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
- 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.
- 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.
- 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.
- 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