Description
A cozy fall treat featuring tender, moist pumpkin bread with warm amber swirls of maple syrup and nutty brown butter, delivering a soft, pillowy texture and subtle chewiness.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, browned
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (100g) brown sugar (light or dark)
- 2 large eggs, room temperature
- 1 cup (240g) pure pumpkin puree
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped toasted pecans or walnuts
- Optional: 1/2 cup mini chocolate chips
Instructions
- Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, then darkens to a golden brown with a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool slightly to warm but not hot.
- Mix wet ingredients: To the browned butter, whisk in 1/2 cup pure maple syrup and 1/2 cup brown sugar until combined. Add 2 large eggs, 1 cup pumpkin puree, and 1 tsp vanilla extract. Whisk gently until smooth and glossy.
- Combine dry ingredients: In a large bowl, sift together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. Mix spices well.
- Fold wet into dry: Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined. If using nuts or chocolate chips, fold them in now.
- Prepare pan and bake: Grease a 9×5-inch loaf pan lightly with butter or nonstick spray. Pour batter in and smooth the top. Bake at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack. Allow crumb to set before slicing.
Notes
Watch the butter closely when browning to avoid burning; remove from heat as soon as it turns golden brown with a nutty aroma. Fold wet and dry ingredients gently to avoid overmixing and tough bread. Use room temperature eggs and pumpkin puree for best texture. Tent foil over the loaf if crust browns too fast. Let bread cool completely before slicing to avoid gummy texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (assuming 10
- Calories: 220
- Fat: 8
- Carbohydrates: 32
- Protein: 2
Keywords: pumpkin bread, maple syrup, brown butter, fall recipe, cozy bread, pumpkin spice, quick bread