Description

A moist, deeply spiced pumpkin bread made with nutty brown butter and topped with a sweet maple glaze. This one-bowl recipe is easy to make, freezer-friendly, and perfect for autumn mornings.

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup pure pumpkin puree
½ cup unsalted butter (for browning)
½ cup real maple syrup
2 large eggs (room temperature)
1 cup granulated sugar
¼ cup vegetable oil
2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp allspice)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup powdered sugar (for glaze)
2 tablespoons maple syrup (for glaze)
1–2 tablespoons milk (for glaze)
Pinch of salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
Brown the butter in a light-colored saucepan over medium heat, stirring constantly until it foams, crackles, and smells nutty. Pour into a heatproof bowl and let cool for 10 minutes.
In a large bowl, whisk together the cooled brown butter, vegetable oil, granulated sugar, maple syrup, and eggs until emulsified and slightly pale.
Stir in the pumpkin puree until fully combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
Pour batter into the 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 moist crumbs.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment sling and place on a cooling rack to cool completely.
While the bread cools, whisk together powdered sugar, 2 tablespoons maple syrup, milk, and a pinch of salt until smooth.
Drizzle the glaze over the completely cool bread and let it set for 10 minutes before slicing.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. If your puree is watery, drain it in a sieve for 10 minutes. Room temperature ingredients emulsify better. Do not overmix the batter to avoid a tough texture. The bread must be completely cool before glazing to prevent the glaze from melting. This bread freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 280
Sugar: 24
Sodium: 250
Fat: 12
Saturated Fat: 6
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: pumpkin bread, brown butter, maple glaze, fall baking, autumn recipe, easy bread, one-bowl recipe, gluten-free option, vegan option