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Brown Butter Pumpkin Bread

Brown Butter Pumpkin Bread

iamwinfred
This Brown Butter Pumpkin Bread takes everything you already love about a classic pumpkin loaf and pushes it further, thanks to one simple trick: browning the butter before it goes into the batter. That nutty, toasty flavor seeps into every bite and pairs beautifully with warm fall spices. This version is moist, tender, and heavily spiced, with a soft crumb that holds together well for slicing.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 260 kcal

Equipment

  • 9x5 inch loaf pan
  • Light colored stainless steel saucepan For browning the butter
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Kitchen scale Optional, for precise measuring
  • Fine-mesh sieve For sifting powdered sugar

Ingredients
  

  • 1/2 cup unsalted butter 1 stick, cut into pieces
  • 1 3/4 cups all purpose flour about 220g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups canned pumpkin puree not pumpkin pie filling
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup buttermilk at room temperature
  • 1 teaspoon pure vanilla extract

For the Brown Butter Glaze

  • 3 tablespoons unsalted butter
  • 3/4 cup powdered sugar sifted
  • 1 to 2 tablespoons pure maple syrup
  • sea salt a pinch
  • 1 to 2 tablespoons milk as needed to thin the glaze

Instructions
 

  • Brown the butter: Cook 1/2 cup butter in a light saucepan over medium heat, stirring frequently, until it turns deep golden brown and smells nutty (about 5-7 minutes). Pour into a bowl and set aside to cool slightly.
  • Preheat your oven to 350°F. Grease a 9x5 inch loaf pan or line it with parchment paper, leaving an overhang on the two long sides.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a large bowl, whisk the slightly cooled browned butter with brown sugar and granulated sugar. Add the pumpkin puree and whisk until smooth. Add the eggs one at a time, whisking well after each. Whisk in the buttermilk and vanilla extract.
  • Add the dry ingredients to the wet in two additions, folding gently with a rubber spatula until just combined and no flour streaks remain. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the loaf cool in the pan for 15 minutes, then lift it out onto a wire cooling rack to cool completely before glazing.
  • For the glaze, brown 3 tablespoons of butter in a small saucepan. Whisk it with the sifted powdered sugar, maple syrup, and a pinch of sea salt. Add milk, a teaspoon at a time, until smooth and pourable.
  • Drizzle the glaze generously over the cooled loaf, letting it drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.

Notes

  • Use a light colored saucepan to brown the butter so you can easily see the color change and avoid burning.
  • Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, which packs in too much flour.
  • Make sure your eggs and buttermilk are at room temperature so the batter comes together smoothly.
  • Do not overmix once the flour is added, since a tough, dense loaf is almost always the result of overmixing.
  • Tent the loaf with foil partway through baking if the top is browning faster than the center is cooking.
  • This bread actually tastes better the next day once the spices have settled in. Bake it a day ahead, store it unglazed at room temperature, then glaze it right before serving.
  • Store the glazed loaf at room temperature, tightly wrapped, for up to 3 days, or refrigerate for up to a week.
  • Freeze unglazed slices, wrapped individually, for up to 3 months. Thaw at room temperature, then glaze fresh before serving.
  • Fold in 1 cup of chopped pecans, 3/4 cup mini chocolate chips, or 1/2 cup dried cranberries for easy variations.
  • This recipe is forgiving and does not require a stand mixer. A large bowl and a whisk are all you need.

Nutrition

Serving: 1sliceCalories: 260kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 190mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 15IUCalcium: 2mgIron: 4mg
Keyword brown butter recipe, fall baking, pumpkin bread, quick bread
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