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Pumpkin Bread with Salted Brown Butter Glaze

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A rich, moist, and perfectly spiced pumpkin bread topped with a nutty, salted brown butter glaze. This easy fall recipe delivers cozy, homemade flavor ideal for breakfast, brunch, or dessert. Perfect for beginner bakers and pumpkin lovers alike.

Ingredients

For the Pumpkin Bread:

  • 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

  • 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

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

Instructions

  1. Preheat Oven: Preheat to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

  2. Mix Dry Ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, and spices together.

  3. Mix Wet Ingredients: In a separate bowl, whisk pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.

  4. Combine: Stir dry ingredients into wet ingredients until just combined. Do not overmix.

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

  6. Cool: Cool for 10 minutes in the pan, then remove and cool completely on a wire rack.

  7. Make the Glaze:

    • Melt butter in a small saucepan over medium heat.

    • Continue cooking until it turns golden brown and smells nutty (4–6 minutes).

    • Remove from heat and whisk in powdered sugar, milk, vanilla, and sea salt.

  8. Glaze: Pour glaze over cooled bread. Allow to set for 10–15 minutes before slicing.

Notes

  • Use pure pumpkin puree, not pumpkin pie mix.

  • To add texture, fold in 1/2 cup chopped pecans or walnuts.

  • For a creamier finish, try adding a cream cheese swirl before baking.

  • Bread tastes even better the next day as flavors develop.

 

  • Store tightly wrapped at room temperature for 3 days or refrigerate up to 1 week.

Find it online: https://www.cookbenz.com/pumpkin-bread/