You’ll love this delicious recipe for Browned Butter Pumpkin Bread! This recipe keeps well, but I guarantee you, it won’t last long! One bite calls for another, and the buttery vanilla glaze sets it over the top! Please whip this recipe up and try it. It will be a new favorite for you. Check out my Fall Baking Playlist by clicking here. Enjoy!
Plain muffins baked in parchment tulip baking cups.
This recipe makes one standard loaf, or 12 muffins. They’re delicious glazed, or left plain. Sometimes I’ll glaze half the muffins, and leave the other half plain without the glaze.
If you glaze your muffins, try glazing them while they’re still a little warm.
Remove butter from heat as soon as it starts to turn from blond to a light tan.
Tips for browning butter: Melt butter over medium to medium high heat and keep stirring! Do not use the hottest setting on your stove or you may risk burning the butter. You’ll know you’re getting close to perfectly browned butter when it turns transparent and the bubble sounds start to change. Keep a close eye…as soon as you see the butter begin to turn from blond to barely tan, remove from the heat and allow to cool a few minutes while you measure the other ingredients. The butter will continue to brown a bit more as it cools in the pan. Also, it’s ok for the butter to still be a little warm when you add it to the other ingredients. Browning the butter is just an extra step towards even more flavor. It’s perfectly fine to use plain, softened butter in this recipe if you prefer. Your pumpkin bread will still be delicious, but if you have a few extra minutes, I would say to try browning the butter. I love it!
Don’t have Pumpkin Pie Spice on hand? You can make your own if you have these spices in your cabinet:
- 1 1/8 teaspoon Cinnamon
- 1 1/8 teaspoon Ginger
- 1/8 teaspoon Cloves or Allspice
- 1/8 teaspoon freshly grated Nutmeg
Browned Butter Pumpkin Bread Loaf fresh from the oven. Delicious with or without glaze.
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Browned Butter Pumpkin Bread
Ingredients
Pumpkin Bread:
- 3/4 c. butter, browned (see video)
- 1 1/2 c. all purpose flour (180 grams)
- 2 1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 heaping tsp. salt
- 1 c. pumpkin puree
- 1/2 c. sugar
- 1/2 cup packed brown sugar
- 2 eggs, lightly beaten
Vanilla Glaze:
- 1 3/4 c. powdered sugar
- 2 Tbsp. half & half, or milk
- 2 Tbsp. melted butter
- 1 tsp. vanilla
Instructions
Pumpkin Bread:
- In a saucepan over medium hight heat, melt and stir butter until it turns golden brown and smells fragrant and toasty. Remove from heat to cool while you mix up the rest of the ingredients.
- Preheat oven to 350 degrees. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, and browned butter. Add eggs and whisk together well. Add dry ingredients and whisk until combined.
- Line a standard size loaf pan with parchemt paper, and lightly spray or butter the parchment. If you don't have parchment, butter and flour the pan to prevent sticking. Spread batter evenly in pan. Bake for about 48 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven. Remove from oven, allow to cool 30 minutes, (remove from pan after about 15 minutes) then begin making the glaze.
Vanilla Glaze:
- Melt butter. In a bowl, add powdered sugar, halh and half, vanilla, and melted butter. Mix together until smooth, and then glaze the top of the loaf with a spatula. Allow to cool fully, slice, and enjoy! See notes for making muffins.
Fantastic seasonal treat. Came together easily and quickly. My only “ooops moment” is I forgot the vanilla extract in the frosting recipe but still tasty.
Thank you! So glad you hear that you enjoy this recipe. It’s a family favorite, and I’ll be making more this week. Some glaze recipes don’t call for vanilla, but I do like a hint of it in the glaze. If you like cinnamon rolls, you might like my recipe. The glaze is similar, but has a little melted butter added. It’s a no-knead dough, but tastes like a classic bakery cinnamon roll! Thanks for the message, and Happy Baking!