Butter Pumpkin Bread with Salted Maple Brown Butter Glaze Recipe

Hi, I’m Sam from dishfoody.com, where fall baking gets rich and cozy. This Butter Pumpkin Bread uses nutty browned butter in both the moist, spiced loaf and a silky salted maple glaze, packed with pumpkin puree and warm spices for ultimate comfort. Perfect for breakfast slices, holiday gifting, or afternoon tea with coffee.

Gluten-free adaptable and ready in about an hour, the salted maple glaze adds irresistible shine and crunch.

Why This Recipe Works

• Browning the butter creates deep, toasty flavor throughout
• Pumpkin puree keeps the crumb ultra-moist without sogginess
• Balanced spices enhance rather than overpower pumpkin
• Salted maple glaze sets to a glossy, crackly finish
• One-bowl method with no mixer needed

Ingredients & Prep

For the Bread:

• ½ cup unsalted butter (for browning)
• 1½ cups pumpkin puree
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup buttermilk or milk
• 1½ teaspoons vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ½ teaspoon salt

For Salted Maple Brown Butter Glaze:

• 4 tablespoons unsalted butter (browned)
• 3 tablespoons pure maple syrup
• ½ cup powdered sugar
• Pinch of sea salt

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. Melt butter in a saucepan over medium, stirring until it foams, smells nutty, and browns (5 minutes). Cool slightly.
3. In a large bowl, whisk browned butter, pumpkin, both sugars, eggs, buttermilk, and vanilla until smooth.
4. In another bowl, whisk flour, baking soda, spices, and salt. Fold dry into wet until just combined.
5. Pour batter into pan; bake 55-65 minutes until toothpick comes out clean (tent with foil if browning too fast). Cool in pan 10 minutes, then on rack completely.
6. For glaze: Brown 4 tablespoons butter as above. Whisk with maple syrup, powdered sugar, and salt until smooth. Drizzle over cooled bread; let set 10 minutes.

Flavor Variations

Storage Tips

Store sliced bread airtight at room temperature up to 3 days or refrigerate 5 days. Freeze unglazed loaf up to 2 months; thaw and glaze before serving.

FAQs

Bread sinking in middle? Don’t overmix batter and ensure baking soda is fresh.
Substitute for buttermilk? Mix ¼ cup milk with 1 teaspoon vinegar or lemon juice.
Gluten-free? Use 1:1 gluten-free flour blend.

Conclusion

Butter Pumpkin Bread with Salted Maple Brown Butter Glaze delivers fall perfection in every spiced, nutty slice. The glossy glaze makes it gift-worthy and irresistible. Find more seasonal bakes at dishfoody.com.

Butter Pumpkin Bread with Salted Maple Brown Butter Glaze Recipe

Print Recipe

Butter Pumpkin Bread with Salted Maple Brown Butter Glaze is a moist, warmly spiced pumpkin bread rich with nutty brown butter flavor, topped with a luscious salted maple glaze that perfectly balances sweet and savory.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 65 mins
• Total Time: 1 hr 20 mins
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the bread:
• – 1/2 cup unsalted butter, browned
• – 1 3/4 cups all-purpose flour
• – 1 teaspoon baking soda
• – 1/2 teaspoon kosher salt
• – 1 1/2 teaspoons ground cinnamon
• – 1/2 teaspoon ground nutmeg
• – 1/2 teaspoon ground ginger
• – 1/4 teaspoon ground cloves
• – 1 1/2 cups pumpkin puree
• – 3/4 cup packed light brown sugar
• – 1/2 cup granulated sugar
• – 2 large eggs
• – 1/4 cup buttermilk
• – 1 1/2 teaspoons pure vanilla extract
• For the glaze:
• – 4 tablespoons unsalted butter, browned
• – 1/2 cup powdered sugar
• – 3 tablespoons pure maple syrup
• – Pinch of sea salt

Instructions

• 1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• 2. Brown the butter for the bread over medium heat, stir often until nutty and brown, then let cool.
• 3. In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• 4. In a large bowl, combine cooled brown butter, pumpkin puree, sugars, eggs, buttermilk, and vanilla.
• 5. Add flour mixture and stir until just combined.
• 6. Pour batter into pan and bake 55-65 minutes, covering loosely with foil if top browns too fast, until a toothpick inserted comes out clean.
• 7. Cool completely before glazing.
• 8. For glaze, brown butter again until nutty, whisk in powdered sugar, maple syrup, and sea salt until smooth.
• 9. Pour glaze over cooled pumpkin bread and let set before slicing.

Notes

• Browning the butter adds deep, rich flavor.
• Use fresh spices for best aroma.
• Let bread cool completely before glazing.
• Store wrapped at room temperature or refrigerated.

Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 20g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 55mg

Keywords: butter pumpkin bread, brown butter pumpkin bread, maple glaze, salted maple glaze