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Pumpkin Bread with Brown Butter Maple Glaze

Pumpkin Bread with Brown Butter Maple Glaze
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This Pumpkin Bread with Brown Butter Maple Glaze is a moist, tender, and warmly spiced autumn treat that combines the earthy sweetness of pumpkin with a rich, nutty brown butter and pure maple syrup glaze. Perfect for breakfast, dessert, or gifting, it’s a versatile and crowd-pleasing recipe capturing the cozy flavors of fall.

Ingredients

Scale

Bread Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free blend for GF option)
  • 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 cloves
  • 1 cup pumpkin puree (fresh or canned, pure pumpkin only)
  • 1/2 cup brown sugar
  • 2 large eggs (or flax eggs for vegan option)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, browned and cooled

Brown Butter Maple Glaze

  • 1/4 cup unsalted butter, browned
  • 1/4 cup pure maple syrup

Optional Add-Ins and Garnishes

  • Chopped walnuts, pecans, or pumpkin seeds (optional)
  • Dark chocolate chips or melted chocolate drizzle (optional)
  • Toasted pecans for garnish
  • Powdered sugar for dusting

Instructions

  1. Prepare the Brown Butter: Melt unsalted butter over medium heat, swirling frequently until it foams and turns a rich golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Mix the Wet Ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla extract, and the cooled browned butter until smooth and well combined.
  3. Combine the Dry Ingredients: In a separate bowl, sift together all-purpose flour (or gluten-free blend), baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the leavening agents and spices.
  4. Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter, ensuring a tender, light crumb.
  5. Bake the Bread: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool slightly before glazing.
  6. Make and Apply the Brown Butter Maple Glaze: Combine the browned butter and pure maple syrup, stirring until smooth and glossy. Drizzle the glaze generously over the warm pumpkin bread for a shiny, flavorful finish.

Notes

  • Use fresh or canned pure pumpkin puree but avoid pumpkin pie filling for best flavor.
  • Do not overmix the batter; fold gently for a light, tender crumb.
  • Check doneness with a toothpick; it should come out with moist crumbs, not wet batter.
  • Brown butter carefully over medium heat, stirring continuously to prevent burning.
  • Apply glaze when bread is warm, not hot, so it absorbs nicely without melting off.

Nutrition

Keywords: pumpkin bread, brown butter, maple glaze, fall recipe, autumn dessert, gluten-free pumpkin bread, moist pumpkin bread

Find it online: https://mealsbymary.com/pumpkin-bread-with-brown-butter-maple-glaze/