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Easy Brown Butter Pumpkin Bread with Maple Glaze

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This brown butter pumpkin bread with maple glaze is a moist, tender loaf with nutty, caramel-like depth from browned butter and a sweet maple glaze that soaks into every slice. Perfect for fall mornings or cozy desserts.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 ounces) pumpkin puree (100% pure, not pie filling)
  • 1 cup packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir occasionally as it melts, foams, and bubbles. After 5-7 minutes, when golden brown specks form and it smells nutty, remove from heat and pour into a heatproof bowl to stop cooking.
  2. Preheat oven to 350°F. Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  3. Mix wet ingredients: In a large bowl, whisk together browned butter (warm but not hot), brown sugar, and granulated sugar until glossy. Add pumpkin puree, eggs, and vanilla extract; whisk until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Fold dry into wet: Add dry ingredients to wet mixture in two additions, using a rubber spatula to gently fold until just combined (a few lumps are fine). Do not overmix.
  6. Pour batter into prepared loaf pan, spread evenly, and tap gently on counter to release air bubbles.
  7. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely (1-2 hours) before glazing.
  9. Make maple glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, vanilla, and 1 tablespoon milk. Add more milk, 1 teaspoon at a time, until thick but pourable (coats back of spoon).
  10. Place cooled loaf on serving plate. Drizzle glaze over top, letting it cascade down sides. Let set 10-15 minutes before slicing.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the batter; lumps are okay. Let the bread cool completely before glazing to avoid a soggy top. For best flavor, make your own pumpkin pie spice: mix 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp allspice, ¼ tsp cloves.

Nutrition

Keywords: brown butter pumpkin bread, maple glaze, pumpkin bread, fall baking, easy pumpkin bread, moist pumpkin bread

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