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Pumpkin Bread with Browned Butter Maple Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 78 reviews
  • Author: Mia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://mealsbymia.com/pumpkin-bread-with-browned-butter-maple-frosting-recipe/