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Sliced loaf of pumpkin bread with brown butter glaze dripping down the sides on a rustic cutting board, deep orange-brown moist crumb visible in the slices, glossy caramel-colored glaze pooling aro...
Sarah Mitchell

Pumpkin Bread With Brown Butter Glaze

This is the pumpkin bread that ends all pumpkin bread debates. It's deeply spiced, unbelievably moist, and topped with a brown butter glaze that takes it from great to absolutely extraordinary.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (15 oz) pumpkin puree (not pie filling)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  3. In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
  4. Add the dry ingredients to the wet and fold until just combined.
  5. Pour into the prepared pan and smooth the top.
  6. Bake for 55-60 minutes until a toothpick comes out clean.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack.
  8. For the glaze: melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes.
  9. Remove from heat and whisk in the powdered sugar, milk, and vanilla until smooth.
  10. Drizzle the brown butter glaze over the warm bread and let it set.

Notes

Use canned pumpkin puree, not pumpkin pie filling — they're very different products. The bread is even better the next day as the flavors deepen. Watch the butter carefully when browning — it goes from brown to burnt very quickly. For pumpkin chocolate chip bread, fold in 1 cup of chocolate chips. Store wrapped tightly at room temperature for up to 4 days.