There’s something magical about the smell of pumpkin baking in the oven. It instantly transports me back to childhood visits to my grandmother’s farm. Crisp autumn air, piles of pumpkins on the porch, and the promise of something sweet and comforting. This Butter Pumpkin Bread with Salted Maple Brown Butter Glaze perfectly captures that feeling. It’s more than just bread; it’s a hug in baked form. I’ve spent years tweaking this recipe to get it just right – incredibly moist, perfectly spiced, and topped with a glaze that is seriously irresistible.
Why You’ll Adore This Autumn Treat
This isn’t your average dry, crumbly pumpkin bread. This recipe is different. Here’s why you’ll be reaching for this loaf again and again:
- Moist & Tender: The secret? Plenty of butter and buttermilk! They work together to create a wonderfully moist crumb that melts in your mouth.
- Deep Pumpkin Flavor: We’re not skimping on the pumpkin puree. Plus, the blend of spices really brings out its earthy sweetness.
- That Glaze! The Salted Maple Brown Butter Glaze is the star of the show. The nutty aroma of browned butter combined with the sweetness of maple syrup and a pinch of sea salt? Unforgettable.
- Easy to Make: Despite the delicious result, this bread is surprisingly easy to bake. Perfect for beginner bakers and seasoned pros alike.
- Crowd-Pleaser: Let’s be honest, who doesn’t love pumpkin bread? It’s a guaranteed hit at brunch, dessert, or just a cozy afternoon treat.
Gather Your Ingredients
Let’s get started! Here’s everything you’ll need:
For the Pumpkin Bread:
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 4 large eggs, room temperature
- 1 ½ cups (360ml) pumpkin puree (not pumpkin pie filling!)
- ½ cup (120ml) buttermilk, room temperature
For the Salted Maple Brown Butter Glaze:
- ½ cup (113g) unsalted butter
- ¼ cup (60ml) maple syrup, preferably Grade A dark amber
- 2 cups (240g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt (or to taste)
- 1-2 tablespoons milk or cream (to adjust consistency)
Let’s Bake! Step-by-Step Instructions
Ready to fill your kitchen with the aroma of autumn? Here’s how to make this incredible Butter Pumpkin Bread with Salted Maple Brown Butter Glaze.
1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it for extra insurance against sticking.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Whisking ensures everything is evenly distributed.
3. Combine Wet Ingredients:
In a separate large bowl, whisk together the sugar, oil, and eggs until well combined. Make sure the eggs are at room temperature – this helps them incorporate more easily.
4. Mix It All Together:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing leads to tough bread.
5. Incorporate the Pumpkin and Buttermilk:
Stir in the pumpkin puree and buttermilk until the batter is smooth and uniform. Don’t worry if there are a few tiny lumps.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
7. Cool the Bread:
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking and ensures even cooling. Important! The glaze needs to be applied to a cool loaf, otherwise it will melt and run right off.
8. Make the Brown Butter Glaze:
- Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter melts, then starts to foam, then turns a nutty brown color. This takes about 5-7 minutes. Watch it carefully – it can burn quickly! You’ll know it’s ready when it smells wonderfully nutty and golden brown. Immediately remove from heat.
- Whisk in the Maple Syrup: Whisk the maple syrup into the hot brown butter until combined.
- Add Powdered Sugar & Vanilla: Gradually add the powdered sugar, whisking constantly until smooth.
- Season with Salt & Adjust Consistency: Stir in the vanilla extract and sea salt. If the glaze is too thick, add milk or cream, 1 tablespoon at a time, until you reach your desired consistency.
9. Glaze the Bread:
Drizzle the warm glaze evenly over the completely cooled pumpkin bread. Let the glaze set for at least 30 minutes before slicing and serving.
Tips, Variations & Serving Suggestions
Want to take this Butter Pumpkin Bread with Salted Maple Brown Butter Glaze to the next level? Here are a few ideas:
- Spice It Up: Add a pinch of cayenne pepper for a subtle kick.
- Nutty Goodness: Fold in ½ cup of chopped pecans or walnuts to the batter.
- Chocolate Chips: Add ½ cup of chocolate chips – milk, dark, or even white – to the batter for a decadent twist.
- Streusel Topping: For extra crunch, sprinkle a streusel topping (made with flour, butter, sugar, and spices) over the loaf before baking.
- Freezing Instructions: This bread freezes beautifully! Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. It’ll last for up to 3 months. Just thaw and enjoy!
- Serving Suggestions: Serve this bread warm with a pat of butter, a dollop of whipped cream, or a scoop of vanilla ice cream. It’s also delicious alongside a cup of hot coffee or tea.
(Optional) Nutritional Information (Approximate, per slice – based on 12 slices)
- Calories: 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Carbohydrates: 45-50g
- Sugar: 20-25g
- Protein: 3-4g
Enjoy Your Slice of Autumn!
I hope you love this Butter Pumpkin Bread with Salted Maple Brown Butter Glaze as much as I do! It’s a truly special treat that’s perfect for celebrating the flavors of fall. Don’t be intimidated – it’s easier than you think! Give it a try, and let me know what you think in the comments below. Happy baking!
