Description
A rich and moist pumpkin bread topped with a salted maple brown butter glaze, perfect for fall.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup brown butter, cooled
- 1/4 teaspoon sea salt (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix melted butter, pumpkin puree, brown sugar, and granulated sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- While the bread is baking, prepare the salted maple brown butter glaze by combining maple syrup and cooled brown butter in a small bowl.
- Once the bread is done, let it cool for 10 minutes before removing it from the pan.
- Drizzle the glaze over the warm bread and sprinkle with sea salt.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil.
- For a nuttier flavor, add chopped walnuts or pecans to the batter.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg