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

Scale

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