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:
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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.
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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.