Description
A moist and flavorful bread that embodies the essence of fall, topped with a luscious salted maple brown butter glaze.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- For the glaze:
- 1/2 cup unsalted butter
- 1/2 cup powdered sugar
- 1/4 cup pure maple syrup
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the melted unsalted butter with granulated and brown sugars. Mix well until smooth.
- Add in the pumpkin puree, eggs, and vanilla extract, whisking until fully incorporated.
- In a separate bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for approximately 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread cools, prepare the salted maple brown butter glaze: melt the unsalted butter in a saucepan over medium heat until it begins to brown.
- In a mixing bowl, whisk together the powdered sugar, maple syrup, and a pinch of sea salt. Gradually pour in the browned butter, stirring until smooth.
- Once the bread has cooled, drizzle the glaze generously over the top.
Notes
For added texture, consider folding in nuts or chocolate chips into the batter before baking. Always use fresh pumpkin puree for the best flavor.