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Butter Pumpkin Bread with Salted Maple Brown Butter Glaze Recipe

Butter Pumpkin Bread with Salted Maple Brown Butter Glaze Recipe
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★★★★★

5.3 from 22 reviews

This Butter Pumpkin Bread with Salted Maple Brown Butter Glaze is a moist, flavorful loaf perfect for autumn gatherings or a cozy snack. The bread is enriched with pumpkin purée, warm pumpkin spices, and a combination of browned butter and oil for a tender crumb. The salted maple brown butter glaze adds a luscious, sweet-savory finish that elevates the classic pumpkin bread to a gourmet treat.

Ingredients

Scale

Bread Ingredients

  • 190 g brown sugar
  • 90 g white sugar
  • 1 can (15 oz) pumpkin purée
  • 2 large eggs
  • 100 ml whole milk
  • 30 ml browned butter
  • 80 ml neutral oil (such as vegetable or canola 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

Glaze Ingredients

  • 25 g browned butter
  • 50 g maple syrup
  • 50 g powdered sugar
  • Splash of milk (for consistency)
  • Pinch of salt
  • Vanilla extract (optional, about ½ tsp)

Instructions

  1. Brown the butter: In a saucepan, melt the butter over medium heat and cook until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the batter.
  2. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly with some of the browned butter to add flavor and prevent sticking.
  3. Mix wet ingredients: In a large mixing bowl, combine the pumpkin purée, brown sugar, white sugar, eggs, whole milk, browned butter, neutral oil, vanilla paste/extract, and salt. Whisk until the mixture is smooth and fully incorporated.
  4. Add dry ingredients: Sift together the all-purpose flour, baking soda, and pumpkin spice to prevent lumps. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix to maintain a tender crumb.
  5. Bake the bread: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  6. Cool the bread: Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer the bread to a wire rack to cool completely for best texture.
  7. Prepare the glaze: In a bowl, whisk together the browned butter, maple syrup, powdered sugar, and a splash of milk until smooth. Add a pinch of salt and vanilla extract if desired to balance sweetness and enhance flavor. Adjust milk quantity to reach desired glaze consistency.
  8. Glaze and serve: Drizzle the prepared glaze generously over the cooled pumpkin bread. Slice and serve to enjoy the combination of warm spices and sweet, nutty glaze.

Notes

  • Be careful not to overbake; the bread should be moist and tender.
  • Use fresh pumpkin purée for the best flavor; canned is a great convenient option.
  • The glazed bread is best served at room temperature, but it can be refrigerated and reheated gently.
  • For a dairy-free version, substitute browned butter with browned plant-based butter and whole milk with a plant milk.
  • Adjust pumpkin spice amount to taste, as some blends are stronger than others.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, autumn dessert, spiced bread, pumpkin spice, loaf cake

Find it online: https://www.sanacooks.com/butter-pumpkin-bread-with-salted-maple-brown-butter-glaze-recipe/