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Butter Pumpkin Bread with Salted Maple Brown Butter Glaze

This delightful Butter Pumpkin Bread is combined with the decadence of brown butter and topped with a sweet, salty glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pumpkin bread
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
For the Salted Maple Brown Butter Glaze
  • ½ cup unsalted butter
  • 1 cup powdered sugar
  • 3 tablespoons maple syrup
  • a pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix well.
  3. Add the eggs, beating until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually fold the dry ingredients into the pumpkin mixture. Be careful not to overmix; a few lumps are okay!
  6. Pour the batter into the prepared loaf pan, smoothing the top.
  7. Bake for about 60 minutes, or until a toothpick inserted in the middle comes out clean.
Glazing
  1. While the bread cools, prepare the glaze. In a small saucepan over medium heat, melt the unsalted butter until it starts to brown. Remove from heat and let it cool slightly.
  2. Whisk in the powdered sugar, maple syrup, and salt until smooth.
  3. Drizzle the glaze over the cooled pumpkin bread, allowing it to set before slicing.

Notes

For added texture, feel free to toss in some chocolate chips or nuts. Store the bread in an airtight container for about three days at room temperature or freeze for up to three months.