This Brown Butter Pumpkin Bread recipe is perfect on a crisp fall morning with a cup of coffee. Soft and delicious with a sweet brown butter maple glaze. If you want to try this tasty fall dessert, this pumpkin bread needs to be on your list of things to make.
A tasty fall dessert
I always make pumpkin bread in the fall but I wanted to make it a little bit different this time. I wanted to make this recipe softer with a taste of brown butter. Brown butter is SO good. It's one of the best things to add to a recipe. I knew the taste of brown butter would enhance the pumpkin flavor. For this Brown Butter Pumpkin Bread recipe you need to coat your loaf pan with parchment paper to begin with so you can easily pull the bread out.
I only use Libby's Pumpkin Puree. I like the consistency of that brand and my pumpkin desserts always turn out amazing when I use that one. I would recommend using this brand if you have the chance. You can also buy it online too!
Why you'll love this Brown Butter Pumpkin Bread
- The maple glaze goes over the whole thing. Once you take the bread out of the pan and it cools down a bit, pour the glaze all over!
- The pumpkin flavor doesn't overpower the maple glaze. It's the perfect mix of both flavors.
- Quick prep time but the bake time is about an hour. So you can bake it and sit for a bit.
Want to try more of my dessert recipes? Check out my dessert category here.
Brown Butter Pumpkin Bread
Ingredients
Wet Ingredients:
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- ½ cup whole milk
- 3 tablespoon brown butter
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- pinch of salt
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon pumpkin spice
Maple Brown Butter Glaze:
- 2 tablespoon brown butter
- ¼ cup maple syrup
- ½ cup powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven 350
- In a bowl add dry ingredients and whisk. Set aside. Start working on your wet ingredients.
- In another bowl you're going to add the brown butter and sugar. Make sure the brown butter is cool before you add it to the sugar. (check my notes on how to make brown butter) Mix this together and then add the eggs, vegetable oil, vanilla extract, pumpkin puree, salt, and milk. Add the wet ingredients to the dry ingredients. Pour this pumpkin bread mixture into your parchment paper lined loaf pan.
- Bake the pumpkin bread for 1hr and 10 minutes at 350. As the pumpkin bread is baking make the glaze in a small bowl. Use a toothpick or butter knife to see if the bread is done. If it comes out clean it's ready. Let this bread cool before you glaze. Once the pumpkin bread has cooled down pour the glaze over like I did in the video.
Video
Notes
How to make brown butter:
-
Melt the butter in a light-colored pan over medium heat. Stirring constantly with a spatula or wooden spoon, continue to cook for 5 to 10 minutes, or until the butter smells nutty and the milk solids at the bottom of the pan turn golden brown. The butter will foam around the edges in the first few minutes of cooking. The foam will subside slightly before the butter is fully browned.
-
Pour the browned butter into a large heatproof bowl to prevent burning. Allow to cool to room temperature and store in the refrigerator for up to a week.
Leave a Reply