If you adore the cozy, spiced flavors of autumn but crave a sweet twist that elevates your typical pumpkin treat, this Pumpkin Bread with Salted Brown Butter Glaze Recipe is about to become your new favorite. Imagine a moist, tender loaf bursting with warm cinnamon, nutmeg, and cloves, paired with a luscious, nutty glaze that combines the richness of brown butter with a delicate sprinkle of flaky sea salt. This is pumpkin bread elevated to pure bliss, perfect for sharing with friends over a cup of tea or savoring by yourself on a chilly afternoon.
Ingredients You’ll Need
Each ingredient in this Pumpkin Bread with Salted Brown Butter Glaze Recipe plays a crucial role, whether it’s building the perfect texture, infusing classic autumn spices, or creating that irresistible glaze that really sets this bread apart. You’ll find these simple staples in your pantry, making this recipe both accessible and bursting with flavor.
- 1 3/4 cups all-purpose flour: The base that provides structure and a tender crumb; gluten-free options work too for those needing it.
- 1 teaspoon baking soda: Helps the bread rise and keeps it light and airy.
- 1 teaspoon baking powder: Adds an extra lift for a perfectly fluffy texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 1/2 teaspoons ground cinnamon: Infuses the bread with warm, familiar spice.
- 1/2 teaspoon ground nutmeg: Adds a subtle, fragrant depth.
- 1/4 teaspoon ground cloves: Offers a hint of boldness, rounding out the spice profile.
- 2 large eggs: Bind everything together while adding richness; flax eggs can be used as a vegan alternative.
- 1 cup brown sugar: Delivers deep, caramel-like sweetness and moisture.
- 1/2 cup granulated sugar: Adds brightness and balances the brown sugar’s richness.
- 1 cup pumpkin puree: The star ingredient that brings earthiness and vibrant color to the loaf.
- 1/2 cup vegetable oil or melted butter: Keeps the bread moist and tender; coconut oil is a great vegan substitute.
- 6 tablespoons unsalted butter: For the salted brown butter glaze, providing nutty complexity.
- 1 cup powdered sugar: Sweetens and thickens the glaze to just the right consistency.
- Pinch of flaky sea salt: Balances the glaze with a pop of salty crunch.
- 1 teaspoon milk (optional): Helps adjust glaze consistency for an easy drizzle.
How to Make Pumpkin Bread with Salted Brown Butter Glaze Recipe
Step 1: Prepare the Pumpkin Bread Batter
Start by combining all your dry spices and leavening agents with flour and salt in one bowl. In a separate mixing bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, and oil until smooth and well combined. Gradually fold your dry ingredients into the wet ingredients, mixing just until everything comes together. Careful not to overmix — that’s the secret to keeping your bread tender and moist rather than dense or chewy.
Step 2: Bake the Bread
Transfer your batter into a greased loaf pan, smoothing out the top so it bakes evenly. Pop it in the oven set at 350°F (175°C) and bake for 55 to 65 minutes. Use a toothpick inserted in the center of the bread to check doneness — it should come out clean or with just a few moist crumbs attached. Once baked, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This cooling step is crucial to set the crumb and prepare the bread for glazing.
Step 3: Make the Salted Brown Butter Glaze
While the bread cools, melt six tablespoons of unsalted butter in a small saucepan over medium heat. Keep a close eye as the butter foams and then turns a gorgeous golden brown with a nutty aroma — that’s the magic moment. Remove from heat and quickly whisk in powdered sugar and a pinch of flaky sea salt until smooth. If your glaze feels too thick to drizzle, add a teaspoon of milk for the perfect pourable texture.
Step 4: Glaze the Bread
Once your pumpkin bread is completely cool, drizzle the salted brown butter glaze generously over the top. Don’t be shy — that golden glaze adds luscious flavor and an elegant finish. Let it set for at least 15 minutes before slicing into it so the glaze firms up slightly, giving every bite a perfect blend of sweet, salty, and buttery bliss.
How to Serve Pumpkin Bread with Salted Brown Butter Glaze Recipe
Garnishes
For an extra touch, sprinkle some toasted pecans or chopped walnuts over the glaze before it sets, adding a satisfying crunch. A light dusting of cinnamon or a few pumpkin seeds can also enhance both appearance and texture beautifully.
Side Dishes
This pumpkin bread pairs wonderfully with a simple cup of chai tea or hot coffee for a cozy snack. For breakfast or brunch, serve it alongside creamy vanilla yogurt or a scoop of ricotta for a contrast of creamy and spiced flavors.
Creative Ways to Present
Want to wow your guests? Slice the bread thickly and serve with a dollop of whipped cream or mascarpone topped with a drizzle of honey. You can also transform leftovers into delightful French toast by dipping slices in egg batter and frying them until golden for a decadent morning treat inspired by this Pumpkin Bread with Salted Brown Butter Glaze Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pumpkin bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature to maintain freshness. It will stay moist and delicious for about 3 to 4 days, making it perfect for quick snacks or impromptu coffee breaks.
Freezing
If you want to enjoy this Pumpkin Bread with Salted Brown Butter Glaze Recipe after a longer time, freezing is your friend. Wrap the cooled, unglazed bread tightly in plastic wrap and then in foil before freezing. When ready, thaw overnight in the refrigerator, then prepare and add the glaze fresh before serving.
Reheating
Reheat slices gently in a toaster oven or microwave for about 15 seconds to bring back that tender warmth. Adding a little extra drizzle of leftover brown butter glaze or a spread of softened butter will make it taste as fresh as when it first came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin puree works beautifully and adds a wonderful freshness to the bread. Just roast and puree your pumpkin until smooth before measuring the needed cup. The flavor might be a touch lighter, but just as delightful.
How do I make this recipe vegan?
To veganize the recipe, swap the eggs for flax eggs (1 tablespoon flaxseed meal plus 3 tablespoons water per egg) and use coconut oil instead of butter or vegetable oil. For the glaze, use vegan butter and plant-based milk. This adaptation keeps all the rich flavors intact.
Why is the brown butter glaze salted?
The pinch of flaky sea salt in the glaze enhances and balances the sweetness, while adding a subtle crunch that elevates the whole experience. Salt in desserts creates a complex flavor profile that makes every bite more satisfying.
Can I add nuts or chocolate chips to the batter?
Definitely! Adding chopped nuts like walnuts or pecans adds a lovely texture contrast, while chocolate chips bring pockets of gooey sweetness. Just fold them in gently when combining wet and dry ingredients to keep the batter light.
What if my glaze is too thick or too runny?
If your glaze is too thick to drizzle, add a little milk, a teaspoon at a time, until it reaches your desired consistency. Conversely, if it’s too thin, add a touch more powdered sugar to thicken. It’s easy to adjust on the fly for perfect results.
Final Thoughts
This Pumpkin Bread with Salted Brown Butter Glaze Recipe is one of those rare treats that feels like a warm hug on a plate. The combination of spicy pumpkin bread and the nutty, salty glaze will quickly turn it into a household favorite. Whether you’re baking for breakfast, an afternoon snack, or a special occasion, it’s a simple yet impressive way to celebrate pumpkin season any time. Trust me, once you try this recipe, you’ll want to make it again and again.
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Pumpkin Bread with Salted Brown Butter Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 servings)
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Bread With Salted Brown Butter Glaze is a moist and flavorful autumn treat featuring warm spices and rich pumpkin puree. The bread is tender and perfectly spiced, complemented by a luscious, nutty brown butter glaze with a touch of flaky sea salt, adding a delightful contrast of sweet and savory notes. Ideal for fall breakfasts, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 large eggs (or flax eggs for vegan option)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter (or coconut oil for vegan)
Glaze
- 6 tablespoons unsalted butter
- 1 cup powdered sugar
- Pinch of flaky sea salt
- 1 teaspoon milk (optional, for adjusting glaze consistency)
Instructions
- Prepare the Pumpkin Bread Batter: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined. In a separate large bowl, beat the eggs with brown sugar and granulated sugar until smooth. Add the pumpkin puree and vegetable oil (or your chosen substitute) to the wet ingredients and mix well. Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
- Bake the Bread: Preheat your oven to 350°F (175°C). Grease a loaf pan by buttering it or spraying with non-stick spray. Pour the pumpkin batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Salted Brown Butter Glaze: While the bread cools, melt the unsalted butter in a small saucepan over medium heat. Continue cooking the butter until it turns golden brown and emits a nutty aroma, being careful not to burn it. Remove the pan from heat immediately. Stir in the powdered sugar and a pinch of flaky sea salt until the mixture is smooth. If the glaze is too thick, add milk one teaspoon at a time to reach a drizzling consistency perfect for glazing.
- Glaze the Bread: Once the pumpkin bread has fully cooled, drizzle the salted brown butter glaze generously over the top, allowing it to drip down the sides. Let the glaze set for at least 15 minutes before slicing and serving to enjoy the full flavor and texture combination.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use coconut oil instead of butter.
- You can use canned pumpkin puree or homemade fresh pumpkin puree depending on availability.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting and soaking into the bread too much.
- If you prefer a less sweet glaze, reduce the powdered sugar slightly.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
