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Cozy Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread with maple glaze is a cozy, comforting quick bread that’s moist, tender, and packed with nutty, spiced flavor. Perfect for cold weather or any time you need a little comfort, it’s easy to make with simple ingredients and delivers a hug in every slice.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1/3 cup (80ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Brown the butter. Place the 1/2 cup of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 5-7 minutes. Keep a close eye on it—burnt butter is a tragedy. Once it smells nutty and looks like liquid gold, remove it from the heat immediately and pour it into a heat-safe bowl to stop the…
  2. Preheat your oven. Set it to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. This makes lifting the bread out so much easier.
  3. Whisk the dry ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
  4. Mix the wet ingredients. In a medium bowl, whisk together the granulated sugar and light brown sugar. Add the cooled brown butter (it should be liquid but not hot) and whisk until combined. It will look a bit grainy—that’s totally normal. Add the eggs one at a time, whisking well after each addition. Then add the pumpkin puree, buttermilk, and vanilla extract. Whisk until everything is smooth and beautifully orange. The mixture should be thick but pourable.
  5. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour—overmixing will make your bread tough. A few small lumps are perfectly fine.
  6. Pour and bake. Transfer the batter to your prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  7. Cool completely. Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer it to a cooling rack. Let it cool completely before glazing—this is crucial. Warm bread will make the glaze melt into a puddle instead of sitting beautifully on top.
  8. Make the glaze. While the bread cools, whisk together the sifted powdered sugar, maple syrup, and vanilla extract in a small bowl. Add milk or heavy cream 1 tablespoon at a time until you reach a thick but pourable consistency. You want it to flow slowly off the spoon—not too runny, not too thick.
  9. Glaze and serve. Once the bread is completely cool, pour the glaze over the top and spread it gently with a spatula. Let it set for about 10 minutes before slicing. Then cut yourself a thick slice and enjoy the fruits of your labor.

Notes

Don’t rush the brown butter; use medium heat for 5-7 minutes. Room temperature ingredients emulsify better. Check baking soda freshness by testing with vinegar. Start checking doneness at 50 minutes. Cool completely before glazing to avoid a sticky mess. Bread can be made a day ahead for deeper flavor.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, quick bread, fall recipe, comfort food, easy baking

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