Ever wondered why homemade pumpkin bread always seems to disappear faster than any other treat on the table? According to a 2023 home baking survey, pumpkin bread recipes are one of the top five searched quick bread recipes every fall people simply can’t get enough! But what if you could take classic pumpkin bread up a notch with a rich brown butter maple icing that guarantees rave reviews at brunch, bake sales, or cozy evenings in?
Today, I’ll walk you through exactly how to create Pumpkin Bread with Brown Butter Maple Icing in just five simple steps. You’ll get everything you need for irresistibly moist, perfectly spiced bread topped with a glossy, decadent maple glaze.
Ingredients List
Get ready for some serious fall baking vibes! When making Pumpkin Bread with Brown Butter Maple Icing, the right ingredients make every bite flavorful and moist. Here’s what you’ll need, plus a few pro tips on substitutions to suit your pantry or diet:
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour (swap for whole wheat flour for extra fiber)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (or pumpkin pie spice as a sub)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar (swap for coconut sugar for deeper flavor)
- 1/2 cup melted unsalted butter (olive or coconut oil work too)
- 2 large eggs, room temp
- 1/4 cup milk (dairy or unsweetened almond milk)
- 1 teaspoon vanilla extract
For the Brown Butter Maple Icing:
- 1/4 cup unsalted butter
- 2 tablespoons pure maple syrup (use sugar-free if preferred)
- 1 cup powdered sugar, sifted
- 1–2 tablespoons milk or cream
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/3 cup chocolate chips
- Zest of 1 orange for an extra zing
Timing
You’re in for a treat, and you don’t even have to block out your whole afternoon to enjoy it! Here’s the breakdown:
- Prep time: 15 minutes
- Bake time: 55 minutes
- Cool and icing time: 20 minutes
- Total time: 90 minutes about 20 percent less than the typical pumpkin bread recipe, thanks to this streamlined method.
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment for easy removal trust me, you’ll thank yourself later.
Pro tip: For an Insta-worthy release, let that parchment hang over the loaf’s long sides.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing spices first gives even flavor, so every bite is as cozy as possible.
Flavor boost: Swap all the individual spices for 2 1/2 teaspoons pumpkin pie spice if that’s what you have.
Step 3: Combine Wet Ingredients
In another bowl, whisk together pumpkin puree, brown sugar, white sugar, melted butter, eggs, milk, and vanilla until completely smooth. The combo of brown and white sugars gives that crave-able caramel undertone and stays moist for days!
Quick tip: Make sure your eggs are at room temperature for the fluffiest bread.
Step 4: Mix, Pour, and Bake
Pour the wet mix into the dry ingredients. Gently fold together until just combined. If you’re adding nuts or chocolate chips, now’s the time. Transfer the batter to your prepared pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick comes out mostly clean with just a few crumbs.
Personal hint: If your bread’s browning too fast, cover loosely with foil around the 40-minute mark.
Step 5: Brown Butter Maple Icing
While the bread cools, make the icing: Melt butter in a small pan over medium heat. Swirl or stir until it foams and smells nutty (around 3 minutes). Remove from heat, and whisk in maple syrup. Gradually stir in powdered sugar and enough milk to reach a pourable glaze.
Drizzle the brown butter maple icing over the cooled pumpkin bread. Don’t hold back you want every slice coated!
Nutritional Information
Pumpkin Bread with Brown Butter Maple Icing is comfort food with a good-for-you twist. Each standard slice (1/10 of the loaf) offers:
- 270 calories
- 12g fat (of which 7g is saturated)
- 38g carbohydrates
- 18g sugar
- 3g protein
- 2g dietary fiber
Pumpkin is rich in vitamin A and beta-carotene, supporting eye health and immunity (USDA data). For those tracking macros, using whole wheat flour and reducing sugar can bump up the fiber and lower the sugar load by up to 25%.
Healthier Alternatives for the Recipe
To make your Pumpkin Bread with Brown Butter Maple Icing lighter or suitable for dietary needs, try these swaps:
- For gluten-free: Use a cup-for-cup gluten-free flour blend.
- For less sugar: Substitute monk fruit sweetener or halve the sugars.
- For dairy-free: Replace butter with coconut oil and use almond or oat milk.
- Vegan: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) and your favorite plant-based butter.
- Extra nutrition: Add a handful of pumpkin seeds or substitute half the flour with oat flour.
Serving Suggestions
Serve Pumpkin Bread with Brown Butter Maple Icing warm for breakfast, brunch, or dessert. It’s delicious with a dollop of Greek yogurt, cream cheese, or alongside a hot cup of spiced chai. If you’re feeling fancy, cube and layer with whipped cream and berries as an autumn trifle.
Personal faves: Toast leftovers and slather with extra maple butter or enjoy as is on a brisk fall morning with your favorite fuzzy socks!
Common Mistakes to Avoid
- Overmixing the batter: This can toughen the bread. Stir until just combined.
- Incorrect oven temp: Always preheat to 350°F for even rise.
- Using pumpkin pie mix: Use only pure pumpkin puree.
- Skipping cooling time: Icing a hot loaf makes the glaze ooze away.
- Not measuring flour correctly: Spoon flour into your cup, then level for best results.
Storing Tips for the Recipe
- Cool completely before wrapping in foil or plastic and storing at room temp for 3 days.
- For longer storage, refrigerate for up to a week just let it come to room temp or zap in the microwave before serving.
- You can freeze slices (with or without icing) for up to 3 months. Wrap tightly in a double-layer of plastic and foil for best freshness.
- For meal prep, bake mini loaves or muffins and freeze individually.
Conclusion
There you have it easy, foolproof Pumpkin Bread with Brown Butter Maple Icing in just five steps! This recipe delivers big on flavor, with luscious autumn spices and a sweet-savory maple icing that sets it apart from the usual loaf. Why not bake a loaf today and cozy up with friends or family? Don’t forget to drop a comment below if you try it, or check out my other delicious quick bread recipes for even more baking inspo!
FAQs
Can I make Pumpkin Bread with Brown Butter Maple Icing ahead of time?
Yes, you can bake and ice the bread up to two days ahead. Just store tightly wrapped at room temp for best flavor.
Can I double the recipe?
Absolutely, especially for holidays! Use two loaf pans and rotate them halfway through baking.
Is this icing too sweet?
Not at all! The nutty brown butter balances the maple sweetness, but you can adjust sugar to taste.
Can I use fresh pumpkin?
Yes! Roast and puree pumpkin flesh, then blot with paper towels to remove extra moisture.
What’s the best way to tell when the bread is done?
A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.
Hungry for more? Check out my guides on homemade banana bread, apple cider donuts, and more seasonal favorites to make your kitchen smell amazing!
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