Description
This moist and flavorful Pumpkin Bread is spiced with cinnamon, ginger, nutmeg, and cloves, then topped with a rich brown butter maple glaze. It’s the perfect cozy treat for fall—ideal for breakfast, dessert, or any autumn gathering.
Ingredients
For the Bread:
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½ cup softened butter
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1 cup dark brown sugar
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1 cup canned pumpkin purée
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2 large eggs
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1½ tsp cinnamon
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½ tsp ground ginger
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¼ tsp nutmeg
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¼ tsp ground cloves
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1 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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1½ cups all-purpose flour
For the Brown Butter Maple Glaze:
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½ cup butter
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1 to 1½ cups powdered sugar
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1–2 Tbsp maple syrup
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Up to ¼ cup milk (optional, for drizzling consistency)
Instructions
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Preheat oven to 350ºF. Grease a 9×5″ loaf pan.
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In a bowl, beat butter, brown sugar, pumpkin purée, and eggs until smooth.
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Stir in spices, baking powder, baking soda, salt, and flour. Mix until just combined.
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Pour into loaf pan and smooth the top. Bake for 40–50 minutes, until a toothpick comes out clean.
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the glaze:
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Melt butter in a small saucepan over medium-low heat until browned and fragrant (about 4–5 minutes).
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Remove from heat, let cool slightly, then whisk in powdered sugar and maple syrup.
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Add milk, one spoon at a time, until the glaze is pourable.
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Drizzle over cooled bread. Let it set for 30 minutes before slicing.
Notes
Don’t overmix the batter—stir just until flour disappears.
Cool bread completely before glazing for a neat finish.
Add nuts like pecans or walnuts to the batter for crunch.
Works great as muffins (bake for 18–22 minutes).
Glaze sets to a soft, sliceable consistency.
Freeze loaf or slices without glaze; add glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American