This pumpkin bread is a warm hug in a loaf! It’s made rich with brown butter and topped with a sweet maple glaze, making it perfect for any cozy day.
The smell of pumpkin and spices baking is simply irresistible. I like to slice it warm and slather on a little butter—simple, sweet goodness!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness of your bread. If you’re dairy-free, try coconut oil or a vegan butter substitute. For a nutty flavor, brown the butter as suggested!
Pumpkin Puree: You can use canned pumpkin puree for convenience. If you prefer fresh, just roast and blend it. Be sure to squeeze out some excess moisture from fresh pumpkin to keep the bread from getting soggy.
Baking Spices: The blend of cinnamon, nutmeg, cloves, and ginger gives warmth to the bread. If you don’t have all these, pumpkin pie spice works great as a substitute—about 2 teaspoons total would be just right!
Buttermilk: If you don’t have buttermilk, make a DIY version: mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1/4 cup. Let it sit for 5 minutes before using.
How Do I Achieve Perfect Brown Butter?
Brown butter adds a delightful nutty flavor, but it can be tricky! Start by melting your butter over medium heat. Watch as it foams up; swirl the pan gently as it cooks. Look for a rich amber color and a nutty smell—this usually takes 4-5 minutes. Don’t walk away, as it can burn quickly!
- Remove from heat as soon as it reaches the desired color.
- Let it cool for a few minutes before adding it to the batter to avoid cooking the eggs.
Why Should I Alternate Dry and Wet Ingredients?
Alternating your dry and wet ingredients helps incorporate everything without overmixing. Overmixing can lead to a dense bread. Start by adding a scoop of the dry mixture, stirring gently, then add some buttermilk, and repeat until it’s all combined. This method keeps your bread light and fluffy!
Brown Butter Maple-Glazed Pumpkin Bread
Ingredients You’ll Need:
For The Pumpkin Bread:
- 1/2 cup (1 stick) unsalted butter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
For The Maple Glaze:
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and about 60-70 minutes to bake. After baking, you’ll want to let the bread cool for about 10 minutes before applying the glaze and a bit more for it to cool completely before slicing. Perfect for an afternoon treat or a delightful breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper, so your delicious bread comes out easily once baked!
2. Brown the Butter:
In a small saucepan, melt the butter over medium heat. Watch it carefully as you cook, swirling the pan occasionally. You want the butter to foam and then turn a light brown, creating a lovely nutty aroma. This should take about 4-5 minutes. Once done, remove it from heat and let it cool for a few minutes.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and all the spices: cinnamon, nutmeg, cloves, and ginger. Set this mixture aside for now.
4. Combine Wet Ingredients:
In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract until everything is smooth and well blended.
5. Add the Brown Butter:
Carefully drizzle the browned butter into the pumpkin mixture while stirring to combine everything evenly.
6. Combine Dry and Wet Ingredients:
Now, alternating between the dry ingredients and the buttermilk, add them to the wet mixture. Start and end with the dry ingredients. Gently fold everything together until just combined; be cautious not to overmix!
7. Transfer to the Loaf Pan:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top for even baking.
8. Bake the Bread:
Place the loaf pan in the oven and bake for about 60-70 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean. If the top begins to brown too much, tent the bread with aluminum foil.
9. Prepare the Maple Glaze:
While the bread is baking, you can make the maple glaze! In a small saucepan, combine the maple syrup and butter over medium heat. Stir until the butter melts and everything is heated through, then remove from heat and stir in vanilla and a pinch of salt.
10. Cool the Bread:
Once the bread is done baking, take it out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Glaze the Bread:
While the bread is still warm, pour the maple glaze generously over the top, allowing it to soak into the loaf and drip down the sides—yum!
12. Slice and Enjoy:
For the best texture, let the bread cool completely before slicing. Enjoy your deliciously moist and warmly spiced Brown Butter Maple-Glazed Pumpkin Bread!
Can I Use Unsalted Butter Instead of Salted Butter?
Absolutely! In fact, using unsalted butter is preferred in baking to help you control the saltiness of the final product. Just be sure to add the salt specified in the recipe for balanced flavor.
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can! Just make sure to cook and puree the pumpkin first. Drain any excess moisture to keep the bread from becoming soggy. About 1 cup of fresh puree will work perfectly in this recipe.
How Should I Store Leftover Pumpkin Bread?
Store leftover 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. Just thaw it overnight in the refrigerator before enjoying!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free 1:1 baking mix. This usually gives great results in quick breads like this pumpkin loaf. Just double-check that your other ingredients are also gluten-free!
