Pumpkin Bread with Salted Brown Butter Glaze Recipe
Introduction
This pumpkin bread with salted brown butter glaze is a cozy autumn treat that combines warm spices with a rich, buttery topping. Moist and flavorful, it’s perfect for breakfast, snack time, or dessert. The salted glaze adds a delightful contrast to the sweet bread.
Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs (or flax eggs for vegan option)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter (or coconut oil for vegan)
- 6 tablespoons unsalted butter
- 1 cup powdered sugar
- Pinch of flaky sea salt
- 1 teaspoon milk (optional, for adjusting glaze consistency)
Instructions
- Step 1: In a bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Step 2: In another bowl, whisk together the eggs, brown sugar, granulated sugar, pumpkin puree, and oil until smooth and well blended.
- Step 3: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Step 4: Pour the batter into a greased loaf pan and smooth the top with a spatula.
- Step 5: Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Step 7: To make the glaze, melt the unsalted butter in a small saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat.
- Step 8: Stir in the powdered sugar and flaky sea salt until smooth. Add up to 1 teaspoon of milk if you need to thin the glaze to a drizzling consistency.
- Step 9: Drizzle the glaze generously over the cooled pumpkin bread. Allow the glaze to set for at least 15 minutes before slicing and serving.
Tips & Variations
- For a vegan version, substitute eggs with flax eggs and use coconut oil instead of butter.
- Make sure not to overmix the batter to keep the bread light and moist.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Use fresh homemade pumpkin puree for a more natural taste, or canned pumpkin for convenience.
Storage
Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to one week. The glaze may soften when refrigerated. To refresh, warm slices slightly in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pumpkin bread gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend of equal measure. Make sure the blend includes xanthan gum or a binding agent for best results.
How do I make flax eggs for a vegan version?
To make one flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5–10 minutes until it becomes gelatinous, then use it as an egg replacement in the recipe.
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Pumpkin Bread with Salted Brown Butter Glaze Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 servings) 1x
Description
This Pumpkin Bread with Salted Brown Butter Glaze recipe is a moist, spiced loaf perfect for fall or any time you crave autumn flavors. The bread has warm notes of cinnamon, nutmeg, and cloves combined with rich pumpkin puree, all topped with a luscious salted brown butter glaze that adds a sweet, nutty finish with a hint of saltiness. It’s an easy-to-make, comforting dessert or breakfast treat that pairs wonderfully with coffee or tea.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 large eggs (or flax eggs for vegan option)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter (or coconut oil for vegan)
Glaze
- 6 tablespoons unsalted butter
- 1 cup powdered sugar
- Pinch of flaky sea salt
- 1 teaspoon milk (optional, for adjusting glaze consistency)
Instructions
- Prepare the Pumpkin Bread Batter: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. In a separate bowl, beat the eggs, brown sugar, granulated sugar, pumpkin puree, and vegetable oil until smooth and thoroughly mixed. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing, which can make the bread tough.
- Bake the Bread: Preheat your oven to 350°F (175°C). Grease a standard loaf pan and pour the batter inside, smoothing the top with a spatula. Place the pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring a perfect texture for slicing.
- Make the Salted Brown Butter Glaze: In a small saucepan over medium heat, melt the unsalted butter. Continue cooking and swirling the pan frequently until the butter turns golden brown and gives off a nutty, aromatic scent, being careful not to burn it. Remove the pan from heat and stir in the powdered sugar and flaky sea salt until the mixture is smooth. If the glaze is too thick, add milk one teaspoon at a time to reach a drizzling consistency.
- Glaze the Bread: Once the pumpkin bread is completely cool, drizzle the salted brown butter glaze evenly over the top, letting it drip down the sides for an attractive finish. Allow the glaze to set for at least 15 minutes before slicing to serve, so the glaze firms up slightly and adds a delectable shine and flavor contrast.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- To make the recipe vegan, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace butter with coconut oil or vegan butter alternatives.
- You can use either canned or fresh pumpkin puree; just ensure it is plain pumpkin, not pumpkin pie filling.
- Be cautious not to overmix the batter to maintain a tender crumb.
- If you prefer a less sweet glaze, reduce powdered sugar to 3/4 cup.
- The bread keeps well stored at room temperature wrapped in plastic wrap for up to 3 days or refrigerated for up to a week.
- Reheat slices gently for a warm, fresh-baked taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, autumn recipe, spiced bread, brown butter glaze, fall dessert, moist pumpkin loaf
