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Pumpkin Bread with Brown Butter Maple Glaze

Pumpkin Bread with Brown Butter Maple Glaze
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Cozy, moist pumpkin bread infused with warm spices and topped with a rich brown butter maple glaze. Perfect for fall gatherings or a comforting treat, this bread features a tender crumb with classic autumn flavors and a luscious nutty glaze that elevates every slice.

Ingredients

Scale

Main Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free blend)
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Brown Butter Maple Glaze

  • 1/4 cup unsalted butter (for browning)
  • 1/4 cup pure maple syrup
  • 3/4 cup powdered sugar

Optional Add-ins and Garnishes

  • Chopped walnuts or pecans (quantity as desired)
  • Mini chocolate chips or dried cranberries (quantity as desired)
  • Ginger or cardamom (to taste)
  • Cream cheese (for swirl, amount as preferred)
  • Chopped toasted pecans or a dusting of cinnamon (for garnish)

Instructions

  1. Prepare the Brown Butter: Melt the unsalted butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma. Watch carefully to prevent burning. Remove from heat and let cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour (or gluten-free blend), brown sugar, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt to evenly distribute the spices and leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with the pumpkin puree, vanilla extract, vegetable oil (or melted butter), and the cooled brown butter. Mixing these separately helps to avoid overworking the batter.
  4. Incorporate Wet and Dry Mixtures: Gently fold the wet ingredients into the dry mixture until just combined. It’s okay to have some lumps; avoid overmixing to keep the bread light and tender.
  5. Bake to Perfection: Pour the batter into a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool completely before glazing.
  6. Prepare and Apply the Brown Butter Maple Glaze: While the bread cools, whisk the browned butter, pure maple syrup, and powdered sugar until smooth and pourable. Drizzle generously over the top of the cooled bread, allowing it to soak in and add a glossy finish.

Notes

  • Use fresh pumpkin puree for best flavor and texture; canned pumpkin puree works well too.
  • Don’t skip browning the butter for the glaze as it adds a rich, nutty depth.
  • Avoid overmixing the batter to maintain a soft and tender crumb.
  • Let the bread cool completely before applying glaze to prevent melting.
  • Test doneness with a toothpick starting at 55 minutes to avoid overbaking.
  • For vegan option: substitute eggs with flax eggs and use plant-based butter and vegan-friendly sweeteners.

Nutrition

Keywords: pumpkin bread, brown butter maple glaze, fall recipe, moist bread, spiced bread, gluten-free pumpkin bread, autumn dessert

Find it online: https://mealsbysarah.com/pumpkin-bread-with-brown-butter-maple-glaze/