Name: Butter Pumpkin Bread with Salted Maple Brown Butter Glaze
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 190 g brown sugar; 90 g white sugar; 15 oz pumpkin purée; 2 large eggs; 100 ml whole milk; 30 ml browned butter; 80 ml neutral oil; 1 tbsp vanilla paste or extract; ¼ – ½ tsp salt; 240 g all-purpose flour; ½ tsp baking soda; 1 – 2 tsp pumpkin spice; 25 g browned butter (for glaze); 50 g maple syrup; 50 g powdered sugar; Splash of milk (for consistency); Pinch of salt; Vanilla extract (optional)

Why Make This Recipe

Butter Pumpkin Bread with Salted Maple Brown Butter Glaze is a delightful treat perfect for cozy fall days. This bread captures the essence of autumn with its warm spices and rich pumpkin flavor. The addition of the salted maple brown butter glaze takes it to a new level by adding a touch of sweetness and nuttiness. Whether you’re enjoying it with your morning coffee or sharing it with friends, this recipe will surely bring smiles to everyone’s faces.

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How to Make Butter Pumpkin Bread

Ingredients

190 g brown sugar
90 g white sugar
15 oz (1 can) pumpkin purée
2 large eggs
100 ml whole milk
30 ml browned butter
80 ml neutral oil
1 tbsp vanilla paste or extract
¼ – ½ tsp salt
240 g all-purpose flour
½ tsp baking soda
1 – 2 tsp pumpkin spice
25 g browned butter (for glaze)
50 g maple syrup
50 g powdered sugar
Splash of milk (for consistency)
Pinch of salt
Vanilla extract (optional)

Directions

Start by browning butter in a saucepan until it becomes golden and nutty. Let it cool slightly.
Preheat your oven to 350°F (175°C) and grease a loaf pan with the browned butter.
In a large bowl, mix together the pumpkin purée, brown sugar, white sugar, eggs, whole milk, browned butter, neutral oil, vanilla, and salt. Stir until smooth.
Sift in the all-purpose flour, baking soda, and pumpkin spice. Gently stir to combine.
Pour the batter into the greased loaf pan. Bake for 40–45 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Let the loaf cool in the pan for 15 minutes, then transfer it to a rack to cool completely.
For the glaze, whisk together the 25 g browned butter, maple syrup, powdered sugar, and a splash of milk. Add a pinch of salt and vanilla extract if desired.
Drizzle the glaze over the cooled bread, slice, and serve.

How to Serve Butter Pumpkin Bread

Butter Pumpkin Bread is delicious on its own but pairs wonderfully with a hot cup of coffee or tea. You can also serve it as a dessert, topped with whipped cream or a scoop of vanilla ice cream. For breakfast or brunch, enjoy it with a side of fresh fruit or yogurt.

How to Store Butter Pumpkin Bread

To store your Butter Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want to keep it longer, place it in an airtight container in the fridge for up to a week. You can also freeze the bread by wrapping it tightly and placing it in the freezer, where it can last for up to 3 months. Thaw it overnight in the fridge when ready to eat.

Tips to Make Butter Pumpkin Bread

Make sure your ingredients, especially the eggs and milk, are at room temperature for better mixing.
Don’t overmix the batter; stir just until combined to keep the bread light and fluffy.
Adjust the amount of pumpkin spice according to your taste preference; some may like it spicier than others.
For the glaze, feel free to add more or less milk depending on your desired consistency.

Variation

You can mix in nuts or chocolate chips for added texture. If you prefer a healthier option, consider substituting some of the flour with whole wheat flour or using less sugar.

FAQs

1. Can I use fresh pumpkin instead of canned purée?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe.

2. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for baking.

3. How can I adjust the sweetness of the bread?
You can reduce the amount of brown and white sugars if you prefer a less sweet bread. Alternatively, adding a bit more maple syrup in the glaze can compensate for a sweeter topping while keeping the bread itself less sweet.