Is there anything that says ‘welcome, fall’ better than the smell of pumpkin bread baking in the oven? This Butter Pumpkin Bread takes that cozy feeling and turns it up a notch. We’re talking a super moist, tender loaf made rich with real butter and warm spices. And then, just when you think it can’t get any better, we drizzle on a glaze that’s pure magic. It’s made by browning butter until it smells nutty and incredible, then whipping it with maple syrup and a flaky salt. The result is a sweet-and-salty finish that makes this bread something truly special. It’s the kind of treat that makes you want to pour a big cup of coffee and savor every single bite.
Why You’ll Love This Delicious Fall Treat
You’re going to adore this recipe because it’s so, so simple. Honestly, it’s one of those no-fuss, one-bowl wonders that comes together in minutes. You don’t need any fancy equipment or baking expertise—just a hungry heart and a love for good flavor. It’s the perfect project for a lazy weekend morning or when you need a last-minute dessert that’ll wow everyone. That salted maple brown butter glaze? It’s a total game-changer. It transforms a classic pumpkin bread from great to absolutely unforgettable. So good.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: For a rich, tender crumb in the bread and for browning.
- 1 cup granulated sugar: Adds sweetness and helps create a soft texture.
- 1 cup light brown sugar, packed: Brings a deeper, molasses-like flavor and extra moisture.
- 2 large eggs: Binds everything together and adds structure.
- 1 (15 oz) can pure pumpkin puree: The star of the show! Provides that iconic fall flavor and moisture.
- 2 teaspoons pure vanilla extract: Enhances all the other warm flavors.
- 2 ½ cups all-purpose flour: The base of our bread.
- 1 teaspoon baking soda: Helps the bread rise.
- ½ teaspoon baking powder: Gives the bread a little extra lift.
- ½ teaspoon salt: Balances the sweetness and intensifies the flavors.
- 2 teaspoons ground cinnamon: The essential warm spice.
- ½ teaspoon ground nutmeg: Complements the cinnamon perfectly.
- ¼ teaspoon ground cloves: Adds a hint of spicy depth.
- ¼ teaspoon ground ginger: A little zip to round out the spice blend.
For the Salted Maple Brown Butter Glaze:
- 4 tablespoons unsalted butter: Browned to create a nutty, complex base for the glaze.
- ⅓ cup pure maple syrup: For that unmistakable, cozy autumn sweetness.
- 1 cup powdered sugar: Creates a smooth, drizzle-able consistency.
- 1-2 tablespoons milk or heavy cream: Thins the glaze to your desired consistency.
- ½ teaspoon flaky sea salt: The finishing touch that makes the flavors pop.
Step by Step Method
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until it’s light and fluffy. This should take about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract. Mix until everything is just combined. It’s okay if it looks a little curdled at this stage.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain. Be careful not to overmix!
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. See our doneness test section for more details!
- While the bread bakes, make the glaze. Melt the 4 tablespoons of butter in a light-colored skillet over medium heat. Swirl the pan frequently. It will foam and then you’ll see little brown bits form at the bottom. Once it smells nutty and fragrant, immediately remove it from the heat and pour it into a bowl to stop the cooking. Let it cool for 5 minutes.
- Whisk the maple syrup and powdered sugar into the slightly cooled brown butter. Add milk or cream, one tablespoon at a time, until it reaches a thick but pourable consistency.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Drizzle the glaze over the top while the bread is still warm and sprinkle immediately with the flaky sea salt.
Oven Temperatures for Perfect Baking
Getting your oven to the right temperature is the first step to success. Always preheat your oven for a full 15-20 minutes to ensure it’s truly at 350°F before your pan goes in. Oven thermostats can be notoriously inaccurate, so if your baked goods are often over or under-done, consider buying an inexpensive oven thermometer. It’s a game-changer! If you find your bread is browning too quickly on top, you can loosely tent a piece of aluminum foil over it for the last 15 minutes of baking.
Creative Variations for Pumpkin Bread
This recipe is a wonderful canvas for your own ideas! For a bit of crunch, fold in ¾ cup of chopped pecans or walnuts into the batter right before baking. If you’re a chocolate lover, a heaping cup of chocolate chips is never a bad idea. For a fun twist on pumpkin bread bars, you can bake this batter in a 9×13 inch pan for about 30-35 minutes. Feeling adventurous? A tablespoon of orange zest in the batter adds a bright, sunny note that’s just delicious with the pumpkin.
Serving Ideas & Pairings for Best Enjoyment
This bread is fantastic all on its own, but it also plays well with others. For a simple breakfast, toast a slice lightly and spread it with a little cream cheese. It’s also an incredible dessert—serve it warm with a scoop of vanilla bean ice cream melting over the top. And of course, it’s best friends with a hot mug of coffee, black tea, or even a cold glass of milk. This would be a beautiful addition to your Thanksgiving dinner butter ideas spread, offering a sweet option alongside all the savory dishes.
Storage Tips for Leftovers
To keep your bread moist, store any leftovers (if there are any!) tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The glaze will soften into the bread, making it even more delicious. For longer storage, you can freeze the unglazed loaf. Let it cool completely, then wrap it tightly in two layers of plastic wrap and a layer of foil. It will keep frozen for up to 3 months. Thaw overnight on the counter before glazing and serving.
Doneness Test for Perfectly Baked Bread
The toothpick test is your best friend here. Insert a toothpick or a thin paring knife into the very center of the loaf. It should come out with just a few moist crumbs clinging to it, but no wet batter. If you see wet batter, it needs more time. Another good sign is that the bread will have started to pull away slightly from the sides of the pan. And listen for it—the loaf should make a hollow sound if you give the top a gentle tap.
FAQs About Pumpkin Butter Bread
Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s thick and not watery. If your homemade puree seems wet, you can strain it in a fine-mesh sieve for a bit to remove excess liquid. This will help prevent a gummy texture.
I don’t have maple syrup for the glaze. What can I use?
While the maple flavor is fantastic, you can substitute it with an equal amount of honey for a different, but still delicious, flavor profile.
Why brown the butter?
Browning the butter gives the glaze a deep, nutty, almost caramel-like flavor that regular melted butter just can’t match. It’s a simple step that adds a huge amount of complexity. Trust me, it’s worth the extra few minutes.
Can I make this into muffins?
You bet! This batter is perfect for pumpkin fall baking in muffin form. Just line a muffin tin with papers, fill them ⅔ of the way full, and bake at the same temperature for 18-22 minutes. This is one of my favorite easy fall baking recipes for on-the-go treats.