Ingredients
For the Bread
- 190 g brown sugar
- 90 g white sugar
- 15 oz pumpkin puree
- 2 large eggs
- 100 ml whole milk
- 30 ml brown butter
- 80 ml neutral oil
- 1 tbsp vanilla extract
- 1/4 – 1/2 tsp salt
- 240 g all-purpose flour
- 1/2 tsp baking soda
- 1-2 tsp pumpkin spice
For the Glaze
- 25 g brown butter
- 50 g maple syrup
- 50 g powdered sugar
- A pinch of salt
- A dash of vanilla extract
- Milk, as needed for consistency
Instructions
- Brown the Butter and Prepare Wet Ingredients: In a small skillet or saucepan, cook 30 ml butter over medium heat until it turns golden brown and smells nutty, about 3-4 minutes. Pour into a heat-safe bowl and let cool slightly. In a large mixing bowl, combine the brown sugar, white sugar, pumpkin puree, eggs, whole milk, the cooled brown butter, neutral oil, vanilla extract, and salt. Whisk until smooth and well combined.
- Combine Wet and Dry Ingredients: Sift the all-purpose flour, baking soda, and pumpkin spice over the bowl with the wet ingredients. Using a spatula or whisk, gently mix together until just combined. Avoid overmixing to keep the bread tender.
- Bake the Bread: Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the Bread: Let the baked pumpkin bread cool in the pan for about 15 minutes. Then lift it out using the parchment paper and move it to a wire rack to cool slightly while you make the glaze.
- Prepare and Pour the Glaze: In a medium bowl, whisk together the 25 g brown butter, maple syrup, powdered sugar, pinch of salt, and a dash of vanilla extract. Gradually whisk in milk, a little at a time, until the glaze is pourable but not too thin. Drizzle the salted maple glaze over the warm (not hot) pumpkin bread. Let the glaze set for a few minutes before slicing.
Notes
- Let the brown butter cool before adding to the wet ingredients to avoid cooking the eggs.
- Don’t overmix the batter for a tender crumb.
- Adjust pumpkin spice to your preference; start with 1 tsp and add more if desired.
- The glaze can be thickened with more powdered sugar or thinned with more milk as needed.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze slices for longer keeping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 310
- Sugar: 23g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
