Description
A moist and flavorful pumpkin bread infused with warm spices and topped with a rich, nutty browned butter maple frosting. Perfect for autumn or anytime you crave a delicious spiced treat.
Ingredients
Scale
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 cup, not pie filling)
- 2 eggs
- 2 teaspoons ground cinnamon (or 2 teaspoons pumpkin pie spice substitute)
- 1/2 teaspoon ground ginger (adjust to taste)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
Brown Butter Maple Glaze
- 1/4 stick butter
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
- 1-3 teaspoons half and half or milk (cream substitute)
Optional Add-Ins
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon chia seeds
- 1/4 cup shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Liberally grease or spray a 9-inch loaf pan or 4 mini loaf pans to prevent sticking.
- Cream Butter and Sugar: In a mixer set to medium speed, cream together the softened butter and dark brown sugar until the mixture is fluffy and well combined.
- Add Wet Ingredients and Spices: Add the pumpkin puree, eggs, ground cinnamon (or pumpkin pie spice), ground ginger, nutmeg, and cloves to the butter-sugar mixture. Mix on low speed until just combined. The batter may appear curdled but will blend well with the dry ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture to the wet ingredients and gently mix just until combined. Scrape down the bowl sides if needed. Avoid overmixing to keep the bread tender.
- Add Optional Ingredients (if using): Fold in any optional add-ins such as chocolate chips, chopped nuts, chia seeds, or shredded coconut gently into the batter.
- Transfer and Bake: Scoop the thick batter into the prepared loaf pan(s) and spread it evenly using a spatula. For a large loaf, bake for 40-55 minutes; for mini loaves, bake 25-30 minutes. The bread is done when it springs back slightly to the touch and a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and place it on a cooling rack for 10 minutes. Carefully invert the loaf onto the rack and then turn it back upright to avoid cooling rack marks. Allow it to cool completely before applying glaze.
- Prepare Brown Butter Maple Glaze: In a heavy-bottomed saucepan, melt 1/4 stick of butter over medium heat. Stir occasionally as it foams and browns. When brown flecks appear and the foam subsides, you will notice a nutty aroma. Remove from heat and let cool briefly.
- Mix the Glaze: Add powdered sugar and maple syrup to the browned butter and whisk until combined. The mixture might seize slightly. Gradually add half and half or milk, whisking continuously until the glaze reaches a pourable consistency.
- Glaze the Bread: Pour or spread the glaze evenly over the cooled pumpkin bread. This adds a luscious sweetness and nutty flavor.
- Storage: Store the glazed pumpkin bread in an airtight container at room temperature for 3-4 days. The bread may be frozen if wrapped tightly in plastic wrap, preferably before frosting to maintain texture and freshness.
Notes
- Substitute the combination of cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice for convenience.
- Use dark brown sugar for richer flavor; if using light brown sugar, add 1 tablespoon molasses to replicate the same depth.
- The batter might look curdled after mixing wet ingredients, but it’s normal and will bake correctly.
- For a dairy-free alternative, substitute the butter in the glaze with a plant-based butter and use dairy-free milk.
- Allow the bread to cool completely before glazing to prevent melting the glaze.
- The glaze is optional but highly recommended for added flavor and moisture.
- Freezing before frosting preserves the bread’s texture better than freezing glazed bread.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
