This pumpkin bread is wonderful, with a rich brown butter flavor and a sweet maple glaze. It’s perfect for cozy mornings or anytime you want a tasty treat!
Whenever I bake this bread, my kitchen smells amazing! I love to enjoy it warm with a cup of coffee—it’s like a hug in food form. Who can resist that? ☕💖
Key Ingredients & Substitutions
Unsalted Butter: Browned butter gives this bread a unique nutty flavor. If you prefer, you can use vegan butter or coconut oil for a dairy-free option.
Flour: All-purpose flour works perfectly here. If you need a gluten-free option, try using a gluten-free all-purpose blend instead.
Pumpkin Puree: Canned pumpkin is convenient, but fresh pumpkin can be used if you have it. Just make sure to cook and mash it well before measuring!
Buttermilk: If you don’t have buttermilk on hand, mix 1 tablespoon of vinegar or lemon juice with enough regular milk to make 1/4 cup. Let it sit for 5 minutes to thicken.
Maple Syrup: Always go for pure maple syrup for the best flavor! If you run out, you could substitute with honey or agave syrup, but it’ll alter the taste.
How Do You Achieve Perfectly Browned Butter?
Brown butter is key for depth of flavor in this recipe. It’s simple but requires attention! Here’s how to do it:
- In a saucepan, melt the butter over medium heat until it foams.
- Keep stirring gently. After a few minutes, it will start to turn golden brown.
- Watch closely! Once it smells nutty, remove it from the heat to prevent burning.
Let it cool slightly before using. This not only gives your bread a warm flavor but also adds a nice richness!
Brown Butter Maple-Glazed Pumpkin Bread
Ingredients:
For the Pumpkin Bread:
- 1/2 cup (1 stick) unsalted butter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup buttermilk or milk
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons milk or cream (optional, to adjust consistency)
Time Needed:
This delicious pumpkin bread will take around 15 minutes to prepare and about 55-65 minutes to bake. Be sure to let it cool for 15 minutes in the pan and then on a wire rack before glazing. Overall, you’re looking at about 1 hour and 30 minutes from start to finish, plus a little extra time for the glaze to set!
Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or you can line it with parchment paper to make for easy removal later on.
2. Brown the Butter:
In a small saucepan, melt the unsalted butter over medium heat. Keep an eye on it and stir frequently! After a few minutes, it will foam, then turn golden brown, and you’ll smell a nutty aroma. This process takes about 4-5 minutes. Once it’s browned, remove it from the heat and let it cool slightly.
3. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Set this mixture aside for now.
4. Mix Sugars and Butter:
In a large bowl, whisk together the granulated sugar, brown sugar, and your browned butter until everything is well combined. This will give your bread a nice sweetness and richness!
5. Add Eggs:
Crack in the eggs one at a time, beating well after each addition to make sure everything is mixed smoothly.
6. Add Wet Ingredients:
Next, stir in the canned pumpkin puree, buttermilk (or milk), and vanilla extract. Keep stirring until the mixture is smooth and well combined.
7. Combine Wet and Dry Ingredients:
Now it’s time to blend the dry ingredients into the wet ingredients. Gradually fold the dry mixture into the wet ingredients until just combined. It’s important not to overmix; a few lumps are totally fine!
8. Pour & Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake it in your preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
10. Prepare the Maple Glaze:
While your bread cools, make the maple glaze! In a small bowl, whisk together the powdered sugar and maple syrup. If your glaze is too thick, add milk or cream a teaspoon at a time until you reach the desired pourable consistency.
11. Glaze and Serve:
After the bread has completely cooled, drizzle the maple glaze over the top. Let it sit for a few minutes so the glaze can set. Now you’re ready to slice, serve, and enjoy your delicious brown butter maple-glazed pumpkin bread!
Happy baking! 🍞✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and mash it first. Measure out 1 cup of the mashed pumpkin and proceed as usual. Freshly roasted pumpkin can enhance the flavor even more!
What Can I Substitute for Buttermilk?
No buttermilk? No problem! Just mix 1 tablespoon of vinegar or lemon juice with enough regular milk to make 1/4 cup. Let it sit for about 5 minutes to thicken before adding it to your mixture.
How Should I Store Leftovers?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. To freeze, wrap it tightly in plastic wrap and aluminum foil; it will be good for up to 3 months!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend. Just ensure it contains xanthan gum for the right texture. The results should still be delicious and moist!
