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Homemade brown butter pumpkin bread with maple glaze, sliced to reveal a moist spiced pumpkin crumb on a wooden kitchen table.

Easy Brown Butter Pumpkin Bread with Maple Glaze

A moist, warmly spiced pumpkin bread made with nutty browned butter and finished with a simple maple glaze. This easy no-mixer fall loaf has a tender crumb, deep toasted flavor, and makes a delicious breakfast, snack, or autumn dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pumpkin Bread
  • ½ cup 113 g unsalted butter
  • 1¾ cups 220 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup 245 g pumpkin puree
  • ¾ cup 150 g light brown sugar
  • ¼ cup 50 g granulated sugar
  • 2 large eggs
  • ¼ cup 60 ml neutral oil
  • 2 teaspoons vanilla extract
  • Maple Glaze
  • 1 cup 120 g powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 –2 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a 9 × 5-inch loaf pan with parchment paper.
  2. Brown the butter over medium heat until the milk solids become golden brown and smell nutty. Transfer immediately to a bowl and cool for about 10 minutes.
  3. Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together.
  4. In another bowl, whisk pumpkin, both sugars, eggs, oil, and vanilla.
  5. Whisk in the slightly cooled browned butter, including the browned milk solids.
  6. Fold the dry ingredients into the wet mixture just until combined.
  7. Transfer the batter to the prepared loaf pan.
  8. Bake for 55–65 minutes, or until a tester inserted near the center comes out clean or with moist crumbs.
  9. Cool for 15 minutes in the pan, then transfer to a wire rack and cool completely.
  10. Whisk together the glaze ingredients, adding milk gradually until thick but pourable.
  11. Drizzle over the completely cooled loaf.
  12. Allow the glaze to set for 15–20 minutes before slicing.

Notes

  • Use 100% pumpkin puree, not pumpkin pie filling.
  • Watch browned butter closely because it can burn quickly.
  • Don't leave the browned milk solids behind—they contain much of the flavor.
  • Avoid overmixing after adding the flour.
  • If the loaf browns too quickly, loosely tent it with foil.
  • Wait until the bread is completely cool before glazing.
  • Freeze the loaf without glaze for the best texture after thawing.