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Homemade Pumpkin Bread with Easy Brown Butter Glaze

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This moist and tender pumpkin bread is topped with a nutty brown butter glaze, making it a perfect treat for breakfast, brunch, or dessert. It’s quick to prepare with simple ingredients and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • ½ cup unsalted butter
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the two long sides. Lightly grease the exposed ends with a little butter or cooking spray.
  2. Whisk the dry ingredients together. In a medium bowl, combine 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon cloves. Whisk until everything is evenly distributed.
  3. Mix the wet ingredients. In a large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil and whisk until smooth. Add 2 large eggs, one at a time, whisking well after each addition. Stir in 1 ½ cups pumpkin puree, 1 teaspoon vanilla extract, and ¼ cup milk. The mixture should be smooth and glossy.
  4. Combine wet and dry. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour. Overmixing will make the bread tough, so be gentle. A few lumps are totally fine.
  5. Pour the batter into the prepared pan. Use your spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  6. Bake for 55-65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with aluminum foil after 40 minutes.
  7. Cool in the pan for 15 minutes. Then use the parchment overhang to lift the bread out and transfer it to a cooling rack. Let it cool completely before adding the glaze.
  8. Make the brown butter glaze. While the bread cools, place ½ cup unsalted butter in a small saucepan over medium heat. Stir frequently as it melts. The butter will foam, then the foam will subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. As soon as it smells nutty and turns a golden brown, remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cooking process.
  9. Finish the glaze. Let the brown butter cool for about 5 minutes. Sift 1 ½ cups powdered sugar into the bowl with the brown butter. Add ½ teaspoon vanilla extract and a pinch of salt. Stir until smooth. Add milk, 1 tablespoon at a time, until the glaze is thick but pourable. You want it to drizzle off the spoon in a ribbon.
  10. Glaze the bread. Once the bread is completely cool, drizzle the glaze over the top. Let it set for about 15 minutes before slicing.

Notes

For best results, use room temperature eggs and let the bread cool completely before glazing. Brown butter can burn quickly, so watch it carefully. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter glaze, quick bread, fall recipe, pumpkin recipe, easy bread

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