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Pumpkin Bread with Brown Butter Glaze

Pumpkin Bread with Brown Butter Glaze

This pumpkin bread with brown butter glaze is the ultimate fall treat moist, spiced just right, and topped with a luscious glaze that takes it to the next level.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

For the Bread:

  • 1 2/3 cups 225 g all-purpose flour
  • 2 tablespoons 15 g malted milk powder (optional, for extra depth)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup 225 g pumpkin purée (canned or homemade)
  • 2/3 cup 140 g neutral oil (vegetable or canola)
  • 1/2 cup 115 g granulated sugar
  • 1/2 cup 115 g light brown sugar
  • 1/4 cup 55 g milk
  • 1 teaspoon vanilla extract

For the Brown Butter Glaze:

  • 1/4 teaspoon vanilla extract
  • 1/2 cup 60 g powdered sugar, sifted
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons 30 g unsalted butter
  • 1 tablespoon 15 g milk

Instructions
 

Prepare the Loaf Pan

  • Grease an 8 1/2- by 4 1/2-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal later. Preheat your oven to 350°F.

Mix the Dry Ingredients

  • In a medium bowl, whisk together the flour, malted milk powder, baking powder, salt, cinnamon, baking soda, allspice, nutmeg, cloves, and ginger.

Combine the Wet Ingredients

  • In a large bowl, whisk the eggs, pumpkin purée, oil, granulated sugar, brown sugar, milk, and vanilla until smooth and well combined.

Combine the Batter

  • Gradually add the dry ingredients to the wet ingredients. Whisk until just combined, being careful not to overmix.

Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs.

Cool the Bread

  • Let the bread cool in the pan on a wire rack for 30 minutes. Then, use the parchment paper sling to gently lift the bread out of the pan. Remove the parchment paper and let the bread cool completely on the rack.

Make the Brown Butter Glaze

  • While the bread cools, prepare the glaze. In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty, stirring constantly. This should take about 5 minutes.
  • In a small bowl, whisk together the powdered sugar, salt, cinnamon, milk, and vanilla. Pour the browned butter (including the browned bits) into the bowl and stir until smooth.

Glaze the Bread

  • Drizzle the glaze evenly over the cooled bread, letting it drip down the sides. Allow the glaze to set for about 10 minutes before slicing and serving.

Notes

Top Tips for Customizing Your Pumpkin Bread
Swap the glaze: Try a cream cheese glaze or an orange glaze for a fun twist.
Add mix-ins: Fold in chocolate chips, chopped nuts, or dried cranberries to the batter for extra texture and flavor.
Make it dairy-free: Use almond milk or oat milk in place of regular milk for a dairy-free version.