Brown Butter Pumpkin Bread with a Salted Maple Glaze
This Brown Butter Pumpkin Bread with a Salted Maple Glaze combines the rich flavors of brown butter and pumpkin spice, making it the perfect treat for any occasion.
Ingrédients
For the Bread
- 190 g brown sugar
- 90 g white sugar
- 15 oz pumpkin puree
- 2 large eggs
- 100 ml whole milk
- 30 ml brown butter (for the batter)
- 80 ml neutral oil (like canola or vegetable oil)
- 1 tbsp vanilla extract
- 1/4 - 1/2 tsp salt
- 240 g all-purpose flour
- 1/2 tsp baking soda
- 1-2 tsp pumpkin spice
For the Glaze
- 25 g brown butter (for the glaze)
- 50 g maple syrup
- 50 g powdered sugar
- A pinch of salt
- A dash of vanilla extract
- Milk as needed added as needed for consistency
Instructions
Preparation
- Melt and brown the 30 ml of butter in a small saucepan over medium heat, stirring often until golden brown, about 5-7 minutes. Let it cool.
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the brown sugar, white sugar, pumpkin puree, eggs, whole milk, cooled brown butter, neutral oil, vanilla extract, and salt. Whisk until smooth.
- In a separate bowl, sift together the flour, baking soda, and pumpkin spice.
- Pour the dry ingredients into the wet ingredients and gently whisk until just combined. Avoid overmixing.
- Grease a loaf pan or line it with parchment paper.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Preparing the Glaze
- In a small bowl, whisk together the brown butter, maple syrup, powdered sugar, a pinch of salt, and a dash of vanilla extract. Adjust the consistency with milk as needed.
Serving
- Once cooled, drizzle the glaze over the top of the bread.
Notes
Store in an airtight container for up to 3 days, or refrigerate for about a week. For longer storage, freeze for up to 3 months.