I absolutely love how this Pumpkin Bread with Browned Butter Maple Frosting Recipe brings together cozy fall flavors with a touch of sweet decadence. There’s just something special about that tender pumpkin-spiced bread paired with the rich, nutty maple frosting—it’s my go-to when I want to impress friends or just treat my family to something comforting. Whether you’re baking for a holiday morning or a chilly afternoon coffee break, this recipe never disappoints.
When I first tried making this pumpkin bread, I was amazed at how simple ingredients transformed into something so flavorful and moist. You’ll find that the browned butter in the maple frosting adds an irresistible depth that really elevates the whole loaf. Trust me, once you try this Pumpkin Bread with Browned Butter Maple Frosting Recipe, it’ll quickly become a favorite in your baking rotation too.
Why You’ll Love This Recipe
- Perfectly Moist Texture: The combination of pumpkin puree and browned butter ensures a tender, moist bread every time.
- Rich Flavor Depth: That browned butter maple frosting adds a nutty sweetness that makes this pumpkin bread stand out from the crowd.
- Easy to Customize: You can toss in nuts, chocolate chips, or even chia seeds to make it your own.
- Great for Any Occasion: Whether it’s a cozy weekend brunch or a thoughtful homemade gift, this recipe fits right in.
Ingredients You’ll Need
The ingredients come together beautifully to create classic pumpkin flavors enhanced by warm spices and that signature browned butter maple glaze. A quick tip: using dark brown sugar and real maple syrup makes a noticeable difference in depth and sweetness, so I always recommend those if you have them on hand.
- Butter: Softened butter helps get a fluffy batter and is also browned for the glaze for that extra nutty flavor.
- Dark Brown Sugar: Adds moisture and a caramel-like richness; if you only have light brown sugar, add molasses for depth.
- Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Eggs: Help bind the ingredients and add richness.
- Ground Spices (cinnamon, ginger, nutmeg, cloves): These warm spices build the quintessential pumpkin bread profile; you can substitute with pumpkin pie spice if preferred.
- Baking Soda: Helps the bread rise and stay light.
- Salt: Balances the sweetness and enhances flavors.
- All-Purpose Flour: The base of your bread, providing structure.
- Powdered Sugar: For a smooth, sweet glaze.
- Maple Syrup: Adds natural sweetness and pairs perfectly with browned butter.
- Cream or Milk: Used to thin the glaze to a perfect pourable consistency.
- Optional Add-Ins: Chocolate chips, nuts, chia seeds, or shredded coconut to make it uniquely yours.
Variations
I love experimenting with this Pumpkin Bread with Browned Butter Maple Frosting Recipe depending on the season or what I have in the pantry. Don’t be afraid to make it your own—you might discover your favorite twist along the way!
- Chocolate Chip Swirl: I once added a half cup of chocolate chips for a fun surprise; my family went crazy for the melty pockets of chocolate.
- Nuts & Seeds: Chopped walnuts or pecans add a lovely crunch and pair so well with the spices.
- Gluten-Free Version: Swap all-purpose flour with a gluten-free blend—just be sure to add a bit of xanthan gum for structure.
- Spice Mix: Using full pumpkin pie spice instead of individual spices saves time and keeps those warm autumnal flavors consistent.
How to Make Pumpkin Bread with Browned Butter Maple Frosting Recipe
Step 1: Prep and Cream
Start by preheating your oven to 350°F and greasing a 9-inch loaf pan or mini loaf pans if you like smaller portions. In a mixer, cream together softened butter and dark brown sugar on medium speed until fluffy and well combined. Adding the pumpkin puree and eggs next, mix on low to keep everything smooth—don’t be alarmed if the batter looks a little curdled here; it’s totally normal and won’t affect the final texture.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Slowly add this dry mix to your wet pumpkin mixture and stir just until combined. It’s important not to overmix here to keep the bread tender, so stop as soon as you don’t see dry flour.
Step 3: Bake the Bread
Spoon your thick batter into the prepared pan and smooth out the top with a spatula. Bake the large loaf for 40-55 minutes (or 25-30 minutes for minis) until the top springs back when you gently press it and a toothpick inserted in the center comes out clean. When done, let the bread rest in the pan on a wire rack for about 10 minutes, then carefully invert it onto the rack. I always flip it back right side up after to avoid marks from the rack. Allow the bread to cool fully before glazing.
Step 4: Make That Browned Butter Maple Frosting
Heat a quarter stick of butter in a heavy saucepan over medium heat. You’ll notice it foam up and then start to brown and smell nutty when ready—this process usually takes just a few minutes. Be sure to stir occasionally to avoid burning! Remove from heat once you see tiny brown flecks. Let it cool slightly, then whisk in powdered sugar and maple syrup. The glaze might seize up at first, but keep whisking and add cream or milk gradually until it reaches a nice, pourable consistency. Pour or spread the glaze evenly over your completely cooled pumpkin bread.
Pro Tips for Making Pumpkin Bread with Browned Butter Maple Frosting Recipe
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to get a smooth, fluffy batter.
- Watch the Brown Butter Closely: Butter can go from browned to burnt quickly — once you see the brown flecks and smell nuttiness, pull it off immediately.
- Don’t Overmix the Batter: Stir just enough to combine dry and wet ingredients; overmixing can make the bread dense.
- Cool Completely Before Glazing: Glazing warm bread can cause the frosting to melt and slide off.
How to Serve Pumpkin Bread with Browned Butter Maple Frosting Recipe
Garnishes
I usually sprinkle some chopped toasted pecans or a light dusting of cinnamon on top for that extra touch. Sometimes a few edible flowers or a drizzle of additional maple syrup just before serving can make it feel really special, especially if you’re serving guests.
Side Dishes
This pumpkin bread pairs beautifully with a warm cup of coffee or chai tea. I’ve also served it alongside a creamy yogurt parfait or fresh fruit salad for a balanced brunch spread that everyone enjoys.
Creative Ways to Present
For holiday gatherings, I like to cut the pumpkin bread into thick slices, top each with a dollop of whipped cream, and garnish with candied pecans and a tiny drizzle of extra maple syrup. It makes each slice feel like a decadent little dessert plate!
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin bread in an airtight container at room temperature for up to 3-4 days. The glaze keeps it extra moist and flavorful. Just be sure it’s completely cooled before sealing it up to avoid sogginess.
Freezing
I’ve had great luck freezing the pumpkin bread (without the glaze) wrapped tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, just thaw overnight at room temperature and add the frosting fresh—that way, the glaze stays luscious and not runny.
Reheating
To warm up slices, I pop them in the microwave for 15-20 seconds or in a toaster oven at low heat for a few minutes. This brings back that fresh-baked warmth. If the glaze has hardened, just add a tiny extra drizzle of maple syrup or a dab more frosting.
FAQs
-
Can I use fresh pumpkin instead of canned puree?
Yes, you can! Just roast and puree fresh pumpkin until smooth. Make sure it’s drained well so your batter isn’t too watery; canned pumpkin puree is typically thicker and more consistent for baking.
-
What if I don’t have maple syrup for the glaze?
While maple syrup adds great flavor, you can substitute honey or agave nectar. Keep in mind this may alter the taste slightly, but the glaze will still be delicious and pourable.
-
How do I know when the bread is fully baked?
The bread is done when the top springs back gently to the touch and a toothpick inserted comes out clean or with just a few moist crumbs. Baking times can vary by oven, so start checking around the earlier time mark.
-
Can I make mini loaves instead of a big one?
Absolutely! Mini loaves bake faster—usually 25-30 minutes—and they’re perfect for gifts or individual servings. Just adjust your baking time and keep an eye on them so they don’t dry out.
Final Thoughts
This Pumpkin Bread with Browned Butter Maple Frosting Recipe holds a special place in my kitchen because it’s both comforting and a little bit fancy in the best way. It’s one of those recipes you can rely on to please a crowd or simply enjoy a quiet moment with a good book and a cozy blanket. I hope you’ll give it a try and see for yourself why this cozy loaf is such a cherished treat year after year!
Print
Pumpkin Bread with Browned Butter Maple Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Pumpkin Bread is perfectly spiced with cinnamon, ginger, nutmeg, and cloves, then topped with a rich browned butter maple glaze for a deliciously decadent finish. Ideal for autumn or anytime you crave a sweet spiced treat, this recipe includes optional add-ins like chocolate chips and nuts for extra texture and taste.
Ingredients
For the Pumpkin Bread
- 1/2 cup butter, softened
- 1 cup dark brown sugar (if using light brown sugar, add 1 tablespoon molasses)
- 1 cup canned pumpkin puree (heaping, not pie filling)
- 2 eggs
- 2 teaspoons ground cinnamon (or substitute with 2 teaspoons pumpkin pie spice)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
For the Brown Butter Maple Glaze
- 1/4 stick butter (1/2 ounce)
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
- 1-3 teaspoons cream substitute (half and half or milk)
Optional Add-Ins
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon chia seeds
- 1/4 cup shredded coconut
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C) and generously grease or spray a 9-inch loaf pan or four mini loaf pans to prevent sticking.
- Cream Butter and Sugar: In a mixer on medium speed, cream together the softened butter and dark brown sugar until fluffy and combined, which helps create a light texture for your bread.
- Add Wet Ingredients and Spices: Add the canned pumpkin puree, eggs, and spices (cinnamon, ginger, nutmeg, cloves) to the creamed mixture. Mix on low speed until just combined. The batter may look curdled; this is normal and will incorporate well with the other ingredients.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and flavor.
- Combine Wet and Dry Ingredients: Slowly pour the flour mixture into the wet mixture. Mix gently just until combined, taking care not to overmix. Scrape down sides of the bowl if necessary.
- Add Optional Mix-ins: Fold in any optional add-ins like chocolate chips, chopped nuts, chia seeds, or shredded coconut to add texture and flavor.
- Fill the Pan and Bake: Scoop the thick batter into the prepared pan(s) and spread evenly with a spatula. Bake in the preheated oven for 40-55 minutes for a large loaf or 25-30 minutes for mini loaves. The bread is done when the top springs back slightly and a toothpick inserted in the center comes out clean.
- Cool the Bread: Place the loaf pan on a cooling rack for 10 minutes, then carefully invert the loaf onto the rack and turn it right side up to avoid imprint marks. Allow to cool completely before glazing.
- Make the Brown Butter Maple Glaze: In a heavy-bottomed saucepan, melt the butter over medium heat. Stir occasionally as it foams and browns, appearing with little brown flecks and emitting a nutty aroma. Remove from heat promptly to avoid burning.
- Combine Glaze Ingredients: Let the browned butter cool slightly while measuring powdered sugar and maple syrup. Add them to the butter and whisk. The mixture may seize, but continue whisking as you gradually whisk in milk or cream until the glaze reaches a pourable consistency.
- Glaze the Pumpkin Bread: Pour or spread the glaze evenly over the cooled pumpkin bread. The glaze adds a rich, sweet finish but is optional.
- Storage: Store glazed pumpkin bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap bread tightly in plastic wrap and freeze before frosting for best results.
Notes
- Substitute cinnamon, ginger, nutmeg, and cloves with 2 teaspoons of pumpkin pie spice for a simpler spice mix.
- For a richer flavor, ensure the butter is well browned but not burnt when making the glaze.
- Optional add-ins like chocolate chips or nuts can be mixed into the batter to customize texture and flavor.
- Glazing is optional; the pumpkin bread tastes delicious on its own or with cream cheese frosting as an alternative.
- Cooling completely before glazing prevents glaze from melting and sliding off the bread.
- To freeze, wrap the pumpkin bread tightly in plastic wrap and freeze before adding the glaze.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf with glaze)
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
