Description
A moist, spiced pumpkin bread made with fresh or canned puree and topped with a rich, nutty brown butter maple glaze. This recipe captures the essence of autumn with a sophisticated finish that is perfect for breakfast, snacks, or gifting.
Ingredients
- 1 cup (240g) roasted pumpkin puree
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 4 tablespoons (60g) unsalted butter (for glaze)
- ½ cup (120ml) real maple syrup
- 1 ½ cups (180g) powdered sugar, sifted
- 1–2 tablespoons heavy cream
- Pinch of salt (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a medium bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 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 overhang and place on a wire rack to cool completely.
- While the bread cools, melt the butter in a small saucepan over medium heat. Swirl constantly until the foam subsides, brown specks appear, and a nutty aroma develops (about 3-5 minutes). Remove from heat immediately.
- Whisk the warm brown butter into the maple syrup. Let cool for 2 minutes.
- Whisk in the powdered sugar, pinch of salt, and heavy cream until smooth. Add cream tablespoon by tablespoon until the glaze is thick but pourable.
- Drizzle the glaze over the completely cooled bread. Let it set for 10 minutes before slicing.
Notes
For best results, use fresh roasted pumpkin puree if possible, as it is less watery than canned. If using canned puree, you may need to add an extra tablespoon of flour if the batter is too thin. Do not overmix the batter to avoid a dense loaf. Ensure the bread is completely cool before glazing, or the glaze will melt and slide off. The bread can be stored at room temperature for up to 3 days or frozen (without glaze) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 320
- Sugar: 32
- Sodium: 250
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
Keywords: pumpkin bread, brown butter, maple glaze, fall recipe, autumn baking, pumpkin puree, homemade bread, seasonal baking