Butter Pumpkin Bread Glaze (Print-Friendly Version)

This autumn-inspired pumpkin bread features rich butter and a salted maple brown butter glaze. With warm spices and a moist texture, it’s a perfect fall bake you'll want this later.

# Ingredients You’ll Need:

→ Pumpkin Bread

01 - 1 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1 cup packed brown sugar
04 - 3 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 cup canned pumpkin puree
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground ginger
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon salt
12 - 1 1/2 teaspoons baking powder
13 - 1/2 teaspoon baking soda
14 - 2 cups all-purpose flour

→ Salted Maple Brown Butter Glaze

15 - 1/2 cup unsalted butter
16 - 1/4 cup pure maple syrup
17 - 1/2 teaspoon sea salt
18 - 1 1/2 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan thoroughly to prevent sticking.
02 - In a large mixing bowl, blend melted butter, granulated sugar, and brown sugar with a whisk or electric mixer until smooth and creamy.
03 - Add the eggs individually, mixing well after each addition. Stir in vanilla extract and pumpkin puree until fully combined.
04 - In a separate bowl, whisk together ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, baking powder, baking soda, and all-purpose flour until evenly mixed.
05 - Gradually add dry ingredients to the wet mixture, stirring until just incorporated. Pour batter into the prepared loaf pan. Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
06 - Melt unsalted butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until butter is golden brown and emits a nutty aroma with browned milk solids at the bottom, about 5 to 7 minutes. Remove from heat and cool for 5 minutes.
07 - Stir maple syrup and sea salt into the browned butter until combined. Gradually whisk in powdered sugar and vanilla extract, mixing until a smooth, thick glaze forms.
08 - Allow pumpkin bread to cool completely in the pan before transferring to a wire rack. Pour the glaze over the cooled loaf and let set for several minutes before slicing.

# Extra Suggestions:

01 - Allow the loaf to cool entirely before glazing to achieve a glossy finish and optimal texture.

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