Description
This wholesome pumpkin bread features nutty browned butter and a tender crumb, topped with a simple maple glaze. It’s a quick and easy fall favorite that’s perfect for any occasion.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- For the Maple Glaze:
- 1 cup powdered sugar, sifted if desired
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with butter or cooking spray.
- Brown the butter: Place butter in a medium saucepan over medium heat. Melt completely, then swirl occasionally. Cook until butter turns deep amber, smells nutty, and brown specks form at the bottom (about 5-7 minutes). Immediately pour into a heatproof bowl and let cool for 10 minutes.
- In a large bowl, whisk together pumpkin purée, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in milk, vanilla extract, and cooled browned butter (including brown bits) until smooth and glossy.
- In a separate medium bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
- Pour dry ingredients into wet ingredients. Gently fold with a rubber spatula just until no streaks of flour remain (about 15 folds). Do not overmix.
- Pour batter into prepared loaf pan and spread evenly. Tap pan on counter a few times to release air bubbles. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
- Cool bread in pan on a wire rack for 15 minutes. Use parchment to lift bread out and transfer to rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and a pinch of salt. Add milk 1 tablespoon at a time until thick but pourable.
- Once bread is completely cool, drizzle glaze over top. Let set for about 10 minutes before slicing.
Notes
Don’t walk away from browning butter—it can burn quickly. Use room temperature eggs to prevent batter from seizing. Measure flour correctly by fluffing, spooning, and leveling. Let bread cool completely before glazing to prevent glaze from melting. Bread can be stored in an airtight container at room temperature for up to 3 days, or frozen unglazed for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
Keywords: pumpkin bread, brown butter, maple glaze, fall recipe, easy baking, wholesome