Homemade Pumpkin Bread with Browned Butter Glaze is a delicious treat that captures the essence of fall. This bread is packed with warm spices and rich pumpkin flavor, making it perfect for breakfast or a cozy afternoon snack. Topped with a creamy browned butter glaze, every bite is a delightful experience. Whether you’re sharing it with friends or enjoying it solo, this recipe is sure to satisfy your cravings.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Fall Flavors in Every Bite
- Easy to Make
- Versatile for Any Occasion
- Perfect for Breakfast or Dessert
Time Breakdown
- Prep Time: 15 minutes
- Bake Time: 40-65 minutes
- Cooling Time: 10 minutes
- Total Time: About 1 hour 25 minutes
Ingredients List:
- ½ cup salted butter (room temperature; if using unsalted, add ¼ teaspoon more salt)
- 1 ¼ cups dark brown sugar (if using light brown sugar, add 1 tablespoon molasses; use 1 cup for high altitude)
- 1 cup canned pumpkin puree (heaping cup, not pie filling)
- 2 large eggs (room temperature)
- 1 ½ cups all-purpose flour (preferably unbleached)
- 2 teaspoons ground cinnamon (*see notes to replace with pumpkin pie spice)
- ½ teaspoon ground ginger (to taste, reduce if necessary)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ stick butter (salted; if using unsalted, add a pinch of sea salt or flaky sea salt)
- 1 cup powdered sugar
- 2 – 3 tablespoons maple syrup
- 1 – 3 teaspoons cream (substitute half and half or milk)
- ½ cup chocolate chips
- ½ cup chopped nuts
- 1 tablespoon chia seeds
- ¼ cup shredded coconut
How to make Step-by-Step
Preheat the Oven
Preheat the oven to 350°F (175°C) and liberally grease (or spray) a 9″ loaf pan or 4 mini loaf pans.Cream Butter and Sugar
In a mixer, on medium, cream together the butter and dark brown sugar until fluffy and combined, about 3-4 minutes.Mix in Pumpkin and Eggs
Add the pumpkin, eggs, and spices, and mix on low until well combined. *It might look curdled, but don’t worry—it will blend well with the other ingredients.Combine Dry Ingredients
Using a whisk, mix your flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a separate bowl.Mix Wet and Dry Ingredients
Slowly pour the flour mixture into the wet ingredients and mix on low just until combined. Scrape down the sides if needed. If adding any optional ingredients, fold them in carefully now.Pour into Prepared Pan
Scoop the dough into the prepared pan(s). It will be thick, so use a spatula to spread it evenly.Bake the Bread
Bake at 350°F for 40-65 minutes for a large loaf or 25-30 minutes for mini loaves. Remove from the oven when the top springs back slightly and a toothpick inserted comes out clean.Cool the Bread
Place on a cooling rack for 10 minutes. Invert the loaf onto the cooling rack, then carefully turn it back to right side up so you don’t get cooling rack marks on your bread. Cool completely before glazing.Making the Glaze
(Pumpkin Bread is also delicious without the glaze!)
Serving Suggestions
Enjoy this pumpkin bread warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. For an extra treat, add butter or cream cheese on top.
Storage Tips
Store at Room Temperature
Keep the cooled bread in an airtight container at room temperature for up to 3 days.Refrigerate for Longer Freshness
For up to a week, store in the fridge, but let it come to room temperature before serving.Freeze for Future Enjoyment
To freeze, wrap the bread tightly in plastic wrap and then aluminum foil. It can last up to 3 months in the freezer.
Tips for Success
Use Room Temperature Ingredients
Ensure that your butter and eggs are at room temperature for better mixing.Don’t Overmix
Mix the batter just until combined to keep the bread from becoming dense.Check for Doneness
Always check with a toothpick to make sure the bread is fully baked.
Variations to Try
- Substitute pumpkin spices with pumpkin pie spice for a different flavor.
- Add dried cranberries or raisins for a fruity twist.
- Experiment with different nuts, like pecans or walnuts.
FAQs
Can I use fresh pumpkin?
Yes, you can use fresh pumpkin puree; just ensure it’s cooked and pureed smoothly.Is this bread gluten-free?
You can substitute the all-purpose flour with a gluten-free blend.How can I make it healthier?
Reduce the sugar or substitute with a sugar alternative like honey or maple syrup.Can I add more spices?
Absolutely! Feel free to experiment with more cinnamon, nutmeg, or even cardamom.
Closing Notes
Homemade Pumpkin Bread with Browned Butter Glaze is a wonderful recipe that brings warmth and joy to your kitchen. With its delightful spices and rich flavors, it’s perfect for any fall gathering or simply to enjoy at home. Baking this bread not only fills your house with an amazing aroma but also creates a flavorful treat that everyone will love. So why not gather your ingredients and start baking? You won’t regret this delicious journey!
Pumpkin Bread
Ingredients
For the bread
- ½ cup salted butter (room temperature) If using unsalted, add ¼ teaspoon more salt.
- 1 ¼ cups dark brown sugar If using light brown sugar, add 1 tablespoon molasses; use 1 cup for high altitude.
- 1 cup canned pumpkin puree Heaping cup, not pie filling.
- 2 large eggs Room temperature.
- 1 ½ cups all-purpose flour Preferably unbleached.
- 2 teaspoons ground cinnamon See notes to replace with pumpkin pie spice.
- ½ teaspoon ground ginger To taste, reduce if necessary.
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ stick butter (salted) If using unsalted, add a pinch of sea salt or flaky sea salt.
- 1 cup powdered sugar
- 2 – 3 tablespoons maple syrup
- 1 – 3 teaspoons cream Substitute half and half or milk.
- ½ cup chocolate chips
- ½ cup chopped nuts
- 1 tablespoon chia seeds
- ¼ cup shredded coconut
Instructions
Preparation
- Preheat the Oven: Preheat the oven to 350°F (175°C) and liberally grease (or spray) a 9″ loaf pan or 4 mini loaf pans.
- Cream Butter and Sugar: In a mixer, on medium, cream together the butter and dark brown sugar until fluffy and combined, about 3-4 minutes.
- Mix in Pumpkin and Eggs: Add the pumpkin, eggs, and spices, and mix on low until well combined. It might look curdled, but don’t worry—it will blend well with the other ingredients.
- Combine Dry Ingredients: Using a whisk, mix your flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a separate bowl.
- Mix Wet and Dry Ingredients: Slowly pour the flour mixture into the wet ingredients and mix on low just until combined. Scrape down the sides if needed. If adding any optional ingredients, fold them in carefully now.
- Pour into Prepared Pan: Scoop the dough into the prepared pan(s). It will be thick, so use a spatula to spread it evenly.
- Bake the Bread: Bake at 350°F for 40-65 minutes for a large loaf or 25-30 minutes for mini loaves. Remove from the oven when the top springs back slightly and a toothpick inserted comes out clean.
- Cool the Bread: Place on a cooling rack for 10 minutes. Invert the loaf onto the cooling rack, then carefully turn it back to right side up so you don’t get cooling rack marks on your bread. Cool completely before glazing.
Making the Glaze
- Pumpkin Bread is also delicious without the glaze!
