This pumpkin bread is a cozy treat, made special with nutty brown butter and a sweet maple glaze. The warm spices create a homey aroma that fills the kitchen!
Honestly, there’s nothing better than a slice of this warm bread with a cup of coffee. It’s perfect for fall (or anytime you need a hug in food form)! 😊
I love how easy it is to whip up this pumpkin bread. Just mix, bake, and enjoy! It’s great for breakfast or as a snack, and you’ll definitely want seconds!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for convenience, but homemade pumpkin puree from roasted pumpkin adds a unique, fresh flavor.
Browning Butter: Brown butter brings a rich, nutty flavor. If you’re short on time, you can substitute with regular unsalted butter, but you’ll miss that depth of flavor.
Spices: Classic pumpkin spices are key. If you don’t have ground cloves or ginger, you can skip them or use a store-bought pumpkin spice mix instead!
Maple Syrup: Use pure maple syrup for the glaze, as it gives the best flavor. If you need to save some money, agave syrup or honey can work, but they will change the taste a bit.
What’s the Best Way to Brown Butter Without Burning It?
Brown butter adds a wonderful flavor, but it can burn easily if you’re not paying attention. Here’s how to do it right:
- Start with a medium saucepan placed over medium heat.
- Let the butter melt completely, swirling the pan occasionally to evenly distribute the heat.
- Once the butter starts to foam, watch it closely. It will turn golden brown and begin to smell nutty.
- Remove it from the heat as soon as you see brown bits forming at the bottom, letting it cool slightly before using.
By keeping an eye on it, you’ll get that rich, nutty flavor without the risk of burning! Enjoy the delightful aroma it adds to your kitchen.
Brown Butter Maple-Glazed Pumpkin Bread
Ingredients
For the Pumpkin Bread:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
For the Maple Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon brown butter (cooled slightly)
How Much Time Will You Need?
This delicious pumpkin bread will take about 15 minutes to prepare and 55-65 minutes to bake. Plus, it needs a bit of cooling time afterward. In total, you’re looking at about 1 hour and 20 minutes before it’s ready to serve. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, you can prep your loaf pan. Grease and flour a 9×5-inch loaf pan or simply line it with parchment paper to make it easier to remove the bread later.
2. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep swirling it so it cooks evenly. Watch closely as the butter begins to foam and turn brown (this should take about 4-6 minutes). It should smell nutty, but be careful not to burn it! Once it’s browned, take it off the heat and let it cool slightly.
3. Mix the Sugars and Eggs:
In a large mixing bowl, combine the granulated sugar and brown sugar with the warm brown butter. Whisk everything together until it’s well mixed. Next, add the eggs one at a time, beating well after each addition. This adds beautiful moisture to your bread!
4. Add Pumpkin and Vanilla:
Stir in the pumpkin puree and vanilla extract to the sugar mixture, mixing until lovely and smooth.
5. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, and all the spices (cinnamon, nutmeg, cloves, ginger) along with the salt. Sifting helps to break up any clumps and ensures even distribution of dry ingredients.
6. Combine Wet and Dry Mixtures:
Slowly add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. It’s okay if there are a few lumps—overmixing can make the bread tough!
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop the pan in the oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready! If it starts browning too fast, cover it loosely with aluminum foil.
8. Cool the Bread:
Once baked, take it out and let it sit in the pan on a wire rack for about 10 minutes. Then, carefully remove the bread from the pan and let it cool completely on the rack. It’s important for the glaze to set perfectly later!
9. Make the Maple Glaze:
As your bread cools, it’s time to make the delicious maple glaze! In a bowl, whisk together the powdered sugar, maple syrup, and slightly cooled brown butter until smooth. If it’s too thick, add a splash of milk till you reach the right consistency.
10. Drizzle and Serve:
Once your pumpkin bread is completely cooled, drizzle the maple glaze generously over the top. Allow it to set for a few minutes before slicing. Now it’s ready for you to enjoy!
Every bite of this pumpkin bread is going to be a delightful mix of cozy flavors, enhanced by the nutty brown butter and sweet maple glaze. Perfect for any occasion! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast your own pumpkin to make fresh puree. Just cut the pumpkin in half, remove the seeds, roast until soft, and then scoop out the flesh. Puree it in a blender or food processor until smooth. It gives the bread a lovely, fresh flavor!
What If I Don’t Have Brown Sugar?
If you don’t have brown sugar on hand, you can substitute it with white sugar. To replicate the flavor, simply add 1 tablespoon of molasses per cup of white sugar. It will give you a similar richness and sweetness!
Can I Make This Recipe Vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based butter substitute. For the maple glaze, make sure your powdered sugar is free of bone char, or use an alternative sweetener if desired.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Just thaw in the fridge overnight before serving again!
