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Pumpkin Bread with Salted Brown Butter Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 40 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/pumpkin-bread-with-salted-brown-butter-glaze-recipe/