Description
Moist pumpkin bread topped with a rich, nutty brown butter maple icing that adds irresistible flavor.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
2 large eggs
1 cup granulated sugar
½ cup brown sugar
1 ½ cups pumpkin puree
½ cup vegetable oil
1 tsp vanilla extract
For the brown butter maple icing:
4 tbsp unsalted butter
1 cup powdered sugar
2 tbsp pure maple syrup
1–2 tbsp milk (as needed)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, sugars, pumpkin puree, oil, and vanilla until smooth.
4. Gradually add dry ingredients to wet and stir until just combined.
5. Pour batter into loaf pan and bake 55–60 minutes until a toothpick comes out clean.
6. Cool completely before icing.
7.
8. For the icing:
9. Melt butter in a small saucepan over medium heat, stirring until golden brown and fragrant.
10. Remove from heat and let cool slightly.
11. Whisk in powdered sugar and maple syrup until smooth.
12. Add milk 1 tbsp at a time until desired consistency is reached.
13. Drizzle over cooled pumpkin bread.
Notes
Brown butter adds a nutty depth—watch carefully to avoid burning!
Store bread covered in the fridge for up to 4 days.
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Nutrition
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