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The Best Pumpkin Bread With Brown Butter Maple Icing

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Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts – however, I prefer mine with this simple brown butter maple glaze. 😉

Ingredients
  • ½ cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour
  • FOR GLAZE:
  • ½ cup (1 stick) butter
  • 1 – 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
  • 1-2 Tbsp maple syrup
  • ¼ cup milk, optional if glaze is too thick

Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9″ loaf pan with cooking spray and set aside.
  2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
  3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
  4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it’s done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
  5. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

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