Description
This Butter Pumpkin Bread with Salted Maple Brown Butter Glaze is a moist and flavorful loaf perfect for autumn or any cozy occasion. The bread combines rich pumpkin puree with warm spices and brown butter to create a tender crumb, while the salted maple brown butter glaze adds a luscious, sweet-savory finish that elevates the entire loaf.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter
- 1 1/2 cups pumpkin puree
- 4 large eggs
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Glaze
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- 1/4 teaspoon sea salt
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan to prevent sticking.
- Make brown butter: In a small saucepan, melt the butter over medium heat. Stir constantly until the butter turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
- Combine wet ingredients: In a large bowl, mix the pumpkin puree, eggs, and granulated sugar until smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves.
- Combine wet and dry: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined without overmixing.
- Add brown butter and flavorings: Stir in the brown butter, vanilla extract, and sour cream until the batter is smooth and homogenous.
- Pour batter into pan: Transfer the batter evenly into the prepared loaf pan and smooth the top.
- Bake the bread: Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Prepare the glaze: While the bread cools, melt the butter in a small saucepan until brown bits form, then remove from heat.
- Make glaze mixture: Add maple syrup, sea salt, and powdered sugar to the browned butter and whisk until smooth. Stir in vanilla extract.
- Glaze the bread: Once the bread has fully cooled, drizzle the salted maple brown butter glaze over the top.
- Set glaze and serve: Allow the glaze to set before slicing and serving to enjoy the perfect texture and flavor balance.
Notes
- Use fresh pumpkin puree or canned for convenience.
- Make sure not to overbake to keep the bread moist.
- Allow the bread to cool completely before applying the glaze to prevent it from melting off.
- You can store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free option, ensure your brown butter is prepared without any cross-contaminants.
- If you prefer a thicker glaze, add more powdered sugar gradually.