Print

Best Pumpkin Bread Recipe with Brown Butter Glaze

best pumpkin bread recipe with brown butter glaze - featured image
Print Recipe

This pumpkin streusel bread with brown butter glaze is incredibly moist, packed with warm spices, and topped with a crunchy streusel and a nutty brown butter glaze. It’s the perfect fall treat that will fill your kitchen with an amazing aroma and become your go-to pumpkin bread recipe.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter (for brown butter)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (67g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)
  • 1 3/4 cups (210g) all-purpose flour (for bread)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated is best)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk (any kind; whole milk for richness)
  • 2 tablespoons (28g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons (30-45ml) milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and is golden-amber. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Preheat and prepare: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  3. Make the streusel: In a small bowl, whisk together 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons cold cubed butter. Use a pastry cutter or fingers to work butter into dry ingredients until coarse crumbs form with some pea-sized pieces. Set aside in the fridge.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. Set aside.
  5. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup brown sugar. Add 2 eggs and whisk until smooth and slightly thickened (about 1 minute). Add cooled brown butter, 1/2 cup vegetable oil, 1 cup pumpkin puree, and 1 teaspoon vanilla extract. Whisk until well combined and smooth.
  6. Combine wet and dry: Add dry ingredients to wet in two additions, alternating with 1/4 cup milk. Start with half the dry ingredients, mix until just combined, then add milk, then remaining dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Assemble the bread: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping all over, pressing gently into the batter.
  8. Bake: Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment paper onto a cooling rack. Cool completely before glazing (about 1 hour).
  10. Make the glaze: While bread cools, brown remaining 2 tablespoons butter in the same saucepan. Let cool 5 minutes. In a small bowl, whisk together browned butter, 1 cup sifted powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Add more milk if needed for pourable consistency. Drizzle over cooled bread.

Notes

Don’t rush the brown butter; use a light-colored pan to see color change. Room temperature ingredients (eggs, milk) help batter come together smoothly. Start checking bread at 50 minutes; tent with foil if top browns too quickly. Use a kitchen scale for accurate flour measurement (210g). Let bread cool completely before glazing to prevent glaze from sliding off. Bread tastes even better on day two as flavors meld.

Nutrition

Keywords: pumpkin bread, brown butter, streusel, fall baking, pumpkin recipe, easy pumpkin bread, brown butter glaze

Find it online: https://gleefulfork.com/best-pumpkin-bread-recipe-with-brown-butter-glaze/