This pumpkin bread is moist and delicious, with a lovely hint of maple and a rich brown butter flavor. It’s perfect for cozy mornings or as a sweet afternoon treat!
Honestly, the smell of it baking will make your house feel like fall! I like to enjoy a warm slice with a cup of coffee, and trust me, you’ll want seconds. ☕🍞
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for convenience, or roast a fresh pumpkin and mash it for a homemade touch. Just avoid pumpkin pie filling, as it’s pre-sweetened and spiced.
Brown Butter: Brown butter adds a rich, nutty flavor. If you’re short on time, regular melted butter works too, but I highly recommend trying brown butter at least once. It’s worth the extra step!
Spices: This recipe calls for ground cinnamon, nutmeg, cloves, and ginger. If you enjoy a bit of warmth, go for all of them! If not, just cinnamon is fine too, or you can use pumpkin pie spice as a convenient blend.
Maple Syrup: Pure maple syrup enhances the glaze’s flavor. If you need a substitute, agave syrup or honey can work, but they will change the flavor a bit.
How Do I Make Sure My Bread is Moist and Flavorful?
To achieve that irresistible moistness and rich flavor, pay attention to a few tips during preparation:
- Brown the Butter: Take your time with it! Stir constantly until you see golden brown bits at the bottom. This really enhances the taste.
- Don’t Overmix: When you combine wet and dry ingredients, stir just until no dry flour shows. This keeps the bread from becoming tough.
- Check for Doneness: Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready! Avoid overbaking, as it can dry out the bread.
Remember, let the bread cool a bit before glazing, so the glaze stays on top rather than soaking in. Enjoy your baking adventure!
Brown Butter Maple-Glazed Pumpkin Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1/2 cup (1 stick) unsalted butter
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger
For the Maple Glaze:
- 3 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful pumpkin bread takes about 15 minutes to prepare, and then you’ll need 55-65 minutes to bake it. After baking, allow at least 15 minutes for it to cool before glazing. Overall, you’re looking at around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Brown Butter:
In a medium saucepan over medium heat, melt the butter. Keep stirring frequently until the butter turns golden brown and produces a nutty aroma, which should take about 4-5 minutes. Watch it closely so it doesn’t burn! Once browned, remove from heat and let it cool slightly.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the browned butter, pumpkin puree, granulated sugar, and brown sugar. Whisk everything until it’s nice and smooth. Next, add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves (if you’re using them), and ginger.
4. Combine Wet and Dry:
Gradually add the dry ingredient mix to your wet mixture. Stir gently just until everything is combined—be careful not to overmix, or you might end up with tough bread!
5. Bake:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then pour the batter in and smooth out the top. Pop it in the oven and bake for 55-65 minutes. Check for doneness with a toothpick; it should come out clean!
6. Cool:
Once it’s baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
7. Prepare the Maple Glaze:
In a small saucepan over medium heat, melt the butter. Stir in the maple syrup and let it come to a low simmer for around 1 minute. Remove from heat and whisk in the powdered sugar and vanilla extract until it’s all smooth and creamy.
8. Glaze the Bread:
When your pumpkin bread is still warm, pour the maple glaze over the top, allowing it to drip down the sides for that lovely finish.
9. Serve:
Let the glaze set for a bit, then slice up your delicious pumpkin bread. Enjoy it warm or at room temperature—it’s perfect either way!
This bread is beautifully moist with warm spices, the nutty flavor of brown butter, and a shiny sweet maple glaze. It’s a great treat for fall or any cozy day! Enjoy every bite!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree, either canned or fresh. Pumpkin pie filling is pre-sweetened and spiced, which can alter the flavor and texture of your bread.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can substitute it with granulated sugar by adding 1 tablespoon of molasses to every cup of sugar. This will give you a similar sweetness and moisture!
How Should I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months.
Can I Add Nuts or Chocolate Chips to the Bread?
Absolutely! Chopped nuts like walnuts or pecans, or chocolate chips can be folded into the batter before baking for added flavor and texture. Just keep in mind that this may change the baking time slightly!
