Pumpkin Bread with Brown Butter Maple Icing Recipe

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Pumpkin Bread with Brown Butter Maple Icing Recipe – The Best Pumpkin Bread with Brown Butter Maple Icing Recipe. Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts – however, I prefer mine with this simple brown butter maple glaze. I’m sure you will, too!

Pumpkin Bread with Brown Butter Maple Icing Recipe - The Best Pumpkin Bread with Brown Butter Maple Icing Recipe. Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!

Pumpkin Bread with Brown Butter Maple Icing Recipe

Pumрkіn Bread with Brоwn Buttеr Mарlе Icing Recipe – The Bеѕt Pumрkіn Brеаd wіth Brown Buttеr Mарlе Iсіng Rесіре. Pеrfесtlу spiced, mоіѕt and tеndеr, this Pumрkіn Brеаd wіll ѕооn become a fаmіlу favorite! Lеаvе іt nаkеd іf уоu wіѕh, оr ѕtud it with nuts – however, I prefer mine with this simple brоwn butter maple glаzе. I'm ѕurе уоu will, tоо!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Breakfast
Servings 8

Ingredients
  

  • ½ cup butter softened (I used Land O Lakes)
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree the puree, NOT pumpkin pie filling!
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour

FOR GLAZE:

  • ½ cup 1 stick butter
  • 1 – 1 & ½ cups powdered sugar start with one cup and add more if glaze is too runny
  • 1-2 Tbsp maple syrup
  • ¼ cup milk optional if glaze is too thick

Instructions
 

  • Preheat oven to 350 degrees F. Liberally grease a 9″ loaf pan with cooking spray and set aside.
  • Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
  • Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
  • While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it’s done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
  • Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!