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Brown butter maple pumpkin pinterest

Brown Butter Maple Pumpkin Bread

This gourmet pumpkin bread transforms everyday ingredients into something truly exceptional, using the nutty depth of brown butter and the complex sweetness of real maple syrup to create layers of flavor that will revolutionize your fall baking repertoire.
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Prep Time 25 minutes
Cook Time 1 hour
Rest Time 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 285 kcal

Equipment

  • 9×5-inch loaf pan
  • Light-colored, heavy-bottomed saucepan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cooling Rack

Ingredients
  

For the brown butter

  • 1 cup unsalted butter European-style preferred for higher fat content (226g)

For the bread

  • 3/4 cup browned butter cooled but still liquid (150g)
  • 1/3 cup pure maple syrup Grade B or dark amber for robust flavor (80ml)
  • 1 cup light brown sugar packed (200g)
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups pumpkin puree not pumpkin pie filling (340g)
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom optional but recommended

For the maple glaze (optional)

  • 1/4 cup pure maple syrup (60ml)
  • 1 cup powdered sugar (120g)
  • 2 tablespoons browned butter
  • 1 pinch salt
  • 1-2 tablespoons heavy cream as needed for consistency

Instructions
 

  • Brown the Butter

  • Place butter in a light-colored, heavy-bottomed saucepan over medium heat.
  • Allow butter to melt completely, swirling occasionally.
  • Continue cooking as butter foams and sputters. This is water evaporating - a crucial step for concentration of flavor.
  • Watch carefully as milk solids settle to the bottom and begin turning golden brown (about 5-7 minutes).
  • When butter smells nutty and has amber-colored specks, immediately remove from heat.
  • Pour into a heat-safe bowl, making sure to scrape in all the browned bits. Allow to cool until still liquid but not hot, about 15 minutes.

  • Prepare Your Equipment

  • Preheat oven to 350°F (175°C).
  • Grease a 9×5-inch loaf pan with a small amount of reserved browned butter.
  • Line with parchment paper, leaving overhang for easy removal.

  • Mix the Wet Ingredients

  • In a large bowl, whisk together ¾ cup cooled brown butter, maple syrup, and brown sugar until smooth and no sugar lumps remain.
  • Add eggs one at a time, incorporating fully after each addition.
  • Stir in vanilla extract.
  • Fold in pumpkin puree until completely incorporated.

  • Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, and all spices.

  • Create the Batter

  • Gradually add dry ingredients to wet ingredients, folding gently with a spatula.
  • Mix just until no dry streaks remain – avoid overmixing.

  • Bake to Perfection

  • Transfer batter to prepared loaf pan, spreading evenly to corners.
  • Tap pan gently on counter to remove any large air bubbles.
  • Bake for 55-65 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
  • If top browns too quickly, tent loosely with aluminum foil after 40 minutes.

  • Cool and Glaze

  • Allow bread to cool in pan for 15 minutes.
  • Use parchment overhang to lift bread onto cooling rack.
  • Cool completely before glazing (at least 1 hour).
  • For glaze, whisk together maple syrup, powdered sugar, 2 tablespoons browned butter, and salt.
  • Add cream as needed for desired consistency.
  • Drizzle over cooled bread and allow to set before slicing.

Notes

Pro tip: Make double the amount of brown butter and refrigerate half for future baking projects. It keeps for weeks and elevates everything from cookies to pancakes.
For dairy-free: Use plant-based butter (coconut oil works but delivers a different flavor profile)
For gluten-free: Substitute a 1:1 gluten-free baking flour blend with xanthan gum
For reduced sugar: Replace half the brown sugar with monk fruit sweetener (adjust to taste)
The mixture may look slightly curdled after adding pumpkin – this is normal!

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 245mgFiber: 2gSugar: 22g
Keyword Pumpkin Bread, Brown Butter, Maple Syrup, Fall Baking, Pumpkin Dessert
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