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Cozy Brown Butter Pumpkin Bread with Maple Glaze (Easy Fall Recipe)

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This cozy brown butter pumpkin bread with maple glaze is the perfect fall treat—nutty, tender, and topped with a sweet-salty maple glaze. It’s easy to make with simple ingredients and fills your kitchen with the warm aroma of autumn.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt; reduce to ¼ teaspoon if using table salt)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk, room temperature
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Brown the butter: Cut the butter into pieces and add to a light-colored saucepan over medium heat. Stir constantly. The butter will melt, foam, then crackle and pop. After 4-6 minutes, the foam will subside and golden brown specks will form. When the butter turns amber and smells nutty, remove from heat and pour into a heat-safe bowl (including all brown bits). Let cool for 10-15 minutes.
  3. Whisk the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix the wet ingredients: In a medium bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until well combined. Add eggs one at a time, whisking well after each. Add pumpkin puree, vanilla extract, and buttermilk. Whisk until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  6. Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  7. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  8. Make the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, vanilla, and 1 tablespoon milk or cream. Add more liquid a teaspoon at a time until pourable but thick.
  9. Glaze and serve: Pour glaze over cooled bread, letting it drip down the sides. Sprinkle with flaky sea salt while glaze is wet. Let set for 10-15 minutes before slicing.

Notes

Don’t rush the brown butter—it goes from perfect to burnt in about 30 seconds. Use room temperature ingredients to prevent the brown butter from seizing. Measure flour correctly by fluffing, spooning, and leveling. Let the bread cool completely before glazing to avoid a puddle of glaze. For best results, freeze unglazed.

Nutrition

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

Find it online: https://zoeplate.com/cozy-brown-butter-pumpkin-bread-with-maple-glaze-easy-fall-recipe/