Breakfasts · 3 min read
Brown Butter Pumpkin Bread
This moist brown butter pumpkin bread is packed with cozy fall spices and topped with a rich maple glaze. An easy one-bowl recipe perfect for autumn baking!
★ 5.0 (2)
I've baked a lot of pumpkin bread over the years, but this version with brown butter in both the batter and the glaze stands out. The toasty, nutty flavor from the browned butter adds a depth that plain pumpkin bread doesn't have. It's moist, warmly spiced, and the maple glaze on top makes it feel special without being fussy.
What Makes This Brown Butter Pumpkin Bread Recipe a Keeper
- You get double the brown butter flavor, once in the bread and again in the glaze, for a rich, nutty taste that's hard to beat.
- It's a one-bowl batter that doesn't need a mixer, so cleanup is quick.
- The glaze sets into a crackly, sweet crust that contrasts with the tender crumb.
Key Ingredients for This Pumpkin Bread
- Unsalted butter: Browning it takes about 5 minutes over medium heat. Watch it closely so the milk solids don't burn. The nutty flavor is what sets this bread apart.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling. It's thicker and not sweetened, so the sugars and spices are balanced the way they should be.
- Buttermilk: It adds a subtle tang and activates the baking soda for a tender crumb. If you don't have it, stir 1 teaspoon of lemon juice into 1/4 cup of milk and let it sit for 5 minutes.
- Pure maple syrup: Don't use pancake syrup. Real maple syrup gives the glaze a clean, woodsy sweetness that works beautifully with the brown butter and spices.
Kitchen Tools for Brown Butter Pumpkin Bread
- 9x5-inch loaf pan
- Medium saucepan for browning the butter
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Cooling rack
Tips for the Best Brown Butter Pumpkin Bread
Make sure your eggs and buttermilk are at room temperature. Cold ingredients can cause the batter to seize up and make the bread dense. Let them sit out for about 30 minutes before you start.
Brown the butter over medium heat and stir often. It'll foam up, then turn golden and smell nutty. Keep an eye on it so it doesn't burn. Once browned, pour it into a bowl and let it cool slightly while you measure out the rest of the ingredients.
When you add the dry ingredients, stir just until no streaks of flour remain. Overmixing develops gluten and makes the bread tough. Also, start checking for doneness at 55 minutes. If the top is browning too fast, tent it loosely with foil.
Let the bread cool completely before glazing, or the glaze will melt right off. After you pour it on, let it set for about 10 minutes so it firms up nicely.
Ways to Customize Your Pumpkin Bread
If you want a little crunch, fold in 1/2 cup of chopped pecans or walnuts with the dry ingredients. For a chocolate twist, add 1/2 cup of mini chocolate chips. You can swap the individual spices for 2 teaspoons of pumpkin pie spice, but keep the cinnamon because that's the star. To make it dairy-free, use a vegan butter stick and substitute the buttermilk with 1/4 cup of almond milk mixed with 1 teaspoon of apple cider vinegar.
How to Serve This Fall Pumpkin Bread
This bread is great on its own with a cup of coffee for breakfast or an afternoon snack. For dessert, serve a slice warm with a scoop of vanilla ice cream. It also makes a lovely homemade gift, just wrap a cooled loaf in parchment and tie it with twine.
How to Store Leftover Pumpkin Bread
Wrap the cooled bread tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Bring slices to room temperature or warm them slightly before serving.
Freezing Brown Butter Pumpkin Bread for Later
Let the bread cool completely, then wrap it tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. To thaw, unwrap and let it sit at room temperature for a couple of hours. If you want to freeze individual slices, wrap each one separately so you can grab just what you need.
Source recipe: Brown Butter Pumpkin Bread (SnapChef ID 7f49934b-b9c0-4cee-ac75-7a21fe454f10). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan generously with nonstick cooking spray. Set aside.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together the browned butter, pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract.
- Add the dry ingredients and stir until just combined. Don't over mix the batter.
- Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula.
- Place the loaf pan in the oven and bake for 55 to 65 minutes, tine will vary depending on your oven. If the top starts to brown too quickly, loosely cover with aluminum foil. The loaf is done when a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place on a cooling rack to cool completely.
- While the bread is cooling, make the glaze. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
- In a medium bowl, whisk together the browned butter, confectioner’s sugar, maple syrup, and salt until the glaze is smooth.
- Pour the glaze over the cooled bread. Let it set for 10 minutes. Cut into slices and enjoy!
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use pumpkin pie spice instead of the individual spices?
Yes. Replace the nutmeg, ginger, and cloves with 1 teaspoon of pumpkin pie spice. Keep the cinnamon as written for the best flavor.
Can I make this bread gluten-free?
You can try a 1-to-1 gluten-free flour blend, but the texture may be a bit denser. Spoon and level the flour when measuring for the best results.
Why did my bread sink in the middle?
Sinking usually happens if the batter was overmixed or the oven temperature was too low. Make sure your oven is fully preheated to 350°F and stir the dry ingredients in gently.
Can I omit the glaze?
Absolutely. The bread is delicious on its own. If you skip the glaze, you can brush the top with a little melted butter and sprinkle with cinnamon sugar while it's still warm.
