Pumpkin Bread with Salted Brown Butter Glaze

When autumn rolls in and the air turns crisp, few things capture the cozy spirit of the season quite like Pumpkin Bread with Salted Brown Butter Glaze. This recipe transforms a simple pumpkin loaf into a show-stopping treat that tastes as incredible as it smells. With its perfectly spiced crumb and decadent glaze, this pumpkin bread is the ideal comfort food for breakfast, brunch, or dessert.

Whether you’re a beginner baker or someone looking for a foolproof fall recipe, this guide will walk you through everything—from choosing the right pumpkin puree to mastering the nutty, salted brown butter glaze that takes this bread over the top.

Why You’ll Love This Pumpkin Bread

• Rich flavor: Warm spices like cinnamon, nutmeg, and cloves pair beautifully with the earthiness of pumpkin.
• Moist texture: Thanks to the pumpkin puree and oil, this bread stays soft for days.
• Perfectly balanced sweetness: The salted brown butter glaze adds a touch of sweet-salty sophistication.
• Beginner-friendly: Simple ingredients and step-by-step instructions ensure success.

This pumpkin bread isn’t just another fall recipe—it’s one you’ll want to bake again and again.

Ingredients for Pumpkin Bread

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Wet Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1/4 cup milk (whole or 2%)
• 1 teaspoon pure vanilla extract

Ingredients for the Salted Brown Butter Glaze

• 4 tablespoons unsalted butter
• 1 cup powdered sugar
• 1 tablespoon milk (plus more as needed)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon flaky sea salt

Equipment You’ll Need

• Mixing bowls
• Whisk and spatula
• 9×5-inch loaf pan
• Parchment paper
• Wire cooling rack
• Saucepan (for browning butter)

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). Set aside.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the pumpkin puree, both sugars, eggs, oil, milk, and vanilla until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix, or your bread may become dense.

Step 5: Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Bread

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.

How to Make the Salted Brown Butter Glaze

Step 1: Brown the Butter

In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and gives off a nutty aroma (about 4–6 minutes). Remove from heat immediately.

Step 2: Mix the Glaze

In a small bowl, whisk together the browned butter, powdered sugar, milk, vanilla, and sea salt. If the glaze is too thick, add a little more milk until it reaches a pourable consistency.

Step 3: Glaze the Bread

Once the pumpkin bread is completely cool, drizzle the salted brown butter glaze over the top. Let it set for 10–15 minutes before slicing.

Tips for Perfect Pumpkin Bread

• Use pure pumpkin puree: Avoid pumpkin pie filling, which contains added sugar and spices.
• Don’t overmix: Stir until ingredients are just combined to keep the bread light.
• Check for doneness: Every oven is different—start checking at 50 minutes.
• Make it ahead: This bread tastes even better the next day as the flavors develop.
• Store properly: Keep covered at room temperature for up to 3 days or refrigerate for up to a week.

Variations and Add-Ins

Chocolate Chip Pumpkin Bread

Add 1/2 cup of chocolate chips to the batter before baking for a decadent twist.

Nutty Pumpkin Bread

Fold in 1/2 cup of chopped pecans or walnuts for added crunch.

Cream Cheese Swirl Pumpkin Bread

Add a layer of sweetened cream cheese mixture before baking for a bakery-style loaf.

Maple Glaze Option

Substitute maple syrup for milk in the glaze for a sweet maple finish.

Serving Suggestions

• Breakfast Treat: Pair a slice with your morning coffee or latte.
• Holiday Dessert: Serve with whipped cream or a scoop of vanilla ice cream.
• Gift Idea: Wrap in parchment and twine for a homemade holiday gift.

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Nutritional Information (Approximate per slice)

• Calories: 280
• Fat: 12g
• Carbohydrates: 38g
• Sugar: 25g
• Protein: 3g

Storing and Freezing

To store: Wrap tightly and keep at room temperature for up to 3 days.

To freeze: Slice the loaf and wrap individual pieces in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or microwave for 20–30 seconds before serving.

Troubleshooting Common Issues

• Bread too dense? You may have overmixed the batter.
• Undercooked center? Your oven temperature might be off—use an oven thermometer.
• Glaze too runny? Add more powdered sugar, a tablespoon at a time.
• Glaze too thick? Whisk in a teaspoon of milk until smooth.

Frequently Asked Questions (FAQ)

1. Can I make this pumpkin bread without eggs?

Yes! Substitute each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

2. Can I use fresh pumpkin puree instead of canned?

Absolutely. Just make sure your homemade puree is thick and not watery—drain excess moisture if necessary.

3. What kind of salt should I use for the glaze?

Flaky sea salt works best because it adds texture and enhances the sweetness without overpowering it.

4. Can I make this recipe into muffins?

Yes! Pour the batter into a lined muffin tin and bake at 350°F for 20–25 minutes.

5. How long does the glaze take to set?

It usually takes about 10–15 minutes at room temperature.

Conclusion

Pumpkin Bread with Salted Brown Butter Glaze isn’t just a fall recipe—it’s a warm, cozy experience in every bite. Whether you’re baking for family, friends, or just treating yourself, this bread captures the essence of autumn and delivers comfort with every slice.

So, preheat your oven, grab that can of pumpkin puree, and let your kitchen fill with the irresistible aroma of pumpkin spice and brown butter. Once you try it, you’ll want to make this recipe a staple every fall season.

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