If you’re a fan of cozy, spiced treats, you’re going to absolutely love this Pumpkin Bread with Browned Butter Maple Frosting Recipe. It’s one of those recipes that fills your kitchen with warm aromas and makes your whole house feel like fall, no matter the time of year. I love this bread because it’s moist, filled with just the right balance of spices, and that browned butter maple frosting takes it over the top—sweet, nutty, and totally addictive.
What makes this Pumpkin Bread with Browned Butter Maple Frosting Recipe really stand out is how the flavors come together in such a comforting way. I remember the first time I made it for a family gathering, and everyone went crazy over it. It’s perfect for a weekend breakfast, a snack with coffee, or even an after-dinner treat. Plus, it’s easy enough to whip up, so you’ll find yourself coming back to this recipe again and again.
Why You’ll Love This Recipe
- Rich, Cozy Flavor: The combination of pumpkin and warm spices makes it feel like a hug in bread form.
- Browned Butter Maple Frosting: That nutty, sweet frosting is what takes this from everyday to special occasion worthy.
- Simple Ingredients: No fancy items—just pantry staples and pumpkin puree that come together easily.
- Versatile and Customizable: Add chocolate chips, nuts, or coconut to make it your own.
Ingredients You’ll Need
This Pumpkin Bread with Browned Butter Maple Frosting Recipe relies on simple, wholesome ingredients that complement each other beautifully. When shopping, opt for pure pumpkin puree (not pie filling) and real maple syrup for the best flavor impact.
- Butter: Softened butter for the bread and browning butter for the glaze adds richness and depth.
- Dark Brown Sugar: Provides moistness and that deep caramel flavor; if using light brown sugar, add molasses for authenticity.
- Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling—this adds moisture and that unmistakable pumpkin flavor.
- Eggs: These help bind everything together and add structure.
- Ground Spices: Cinnamon, ginger, nutmeg, and cloves are classic pumpkin spice players that bring warmth to every bite.
- Baking Soda and Salt: Essential leavening and flavor enhancers.
- All-Purpose Flour: Keeps the bread tender but sturdy.
- Powdered Sugar: For the frosting’s smooth sweetness.
- Maple Syrup: Adds natural sweetness and pairs perfectly with browned butter.
- Cream or Milk: Used to thin the frosting to the right consistency.
- Optional Add-Ins: Chocolate chips, nuts, chia seeds, or shredded coconut for extra texture and flavor.
Variations
I love how flexible this Pumpkin Bread with Browned Butter Maple Frosting Recipe is. Over time, I’ve tweaked it a bit to fit different occasions and dietary needs, and I encourage you to make it your own—don’t be shy!
- Chocolate Chip Pumpkin Bread: Adding about 1/2 cup of chocolate chips takes this bread to dessert territory—my kids go nuts for it!
- Nutty Addition: Tossing in chopped pecans or walnuts adds a delightful crunch and a touch of earthiness.
- Spice Swap: Use 2 teaspoons of pumpkin pie spice instead of individual cinnamon, ginger, nutmeg, and cloves for convenience.
- Dairy-Free Glaze: Substitute the cream in the frosting with your favorite plant-based milk for a lovely dairy-free version.
How to Make Pumpkin Bread with Browned Butter Maple Frosting Recipe
Step 1: Prep & Mix Your Batter
Start by preheating your oven to 350°F and greasing up your loaf pan(s). I usually use a 9-inch loaf pan, but mini loaves work beautifully if you want to serve smaller portions. Next, cream together the softened butter and dark brown sugar—it should turn light and fluffy in about 3-4 minutes with a mixer on medium speed. Then add in your pumpkin puree, eggs, and spices, mixing on low until just combined. When I first tried this, the batter looked a bit curdled after adding the wet ingredients, but don’t let that worry you—it still bakes up perfectly moist!
Step 2: Combine Dry Ingredients & Fold In
Whisk together the flour, baking soda, and salt in a separate bowl. Slowly add this into your wet mixture, mixing just until everything is combined—you definitely don’t want to overmix here, or the bread can get tough. If you’re adding chocolate chips, nuts, or other goodies, fold them in gently at this point.
Step 3: Bake & Cool Your Pumpkin Bread
Pour the thick batter into your prepared pan(s) and smooth the top with a spatula. Bake for about 40-55 minutes if it’s a large loaf, or 25-30 minutes for mini loaves. You’ll know it’s done when the top springs back lightly to the touch and a toothpick inserted in the center comes out clean. I recommend cooling the loaf in the pan for 10 minutes, then flipping it onto a rack. I’ve learned that flipping twice—once onto the rack, then carefully back to right side up—helps avoid those unsightly rack marks on the bread’s top. Let it cool completely before you move on to glazing.
Step 4: Make the Browned Butter Maple Frosting
In a small heavy-bottomed pan, melt 1/4 stick of butter over medium heat. Stir occasionally while it foams up—after a few minutes, it will calm down, develop little brown flecks, and release that irresistible nutty aroma. This is the magic of browned butter, and it’s what makes the frosting so special. Remove from heat and let it cool a bit before whisking in powdered sugar and maple syrup. The mixture might seize up as you whisk, but just keep adding cream (or milk) one teaspoon at a time until it reaches a smooth, pourable consistency. Then, generously spread or drizzle it over your cooled pumpkin bread.
Pro Tips for Making Pumpkin Bread with Browned Butter Maple Frosting Recipe
- Use Room Temperature Ingredients: Softened butter and room-temp eggs blend evenly, giving you a smooth batter.
- Don’t Overmix the Batter: Overworking flour can make the bread dense instead of tender.
- Watch the Browning Butter Closely: Butter can go from browned to burnt fast, so keep stirring and be ready to remove from heat as soon as you see those brown specks.
- Cool Bread Completely Before Frosting: If the bread is warm, the frosting will melt and run off, so patience here truly pays off.
How to Serve Pumpkin Bread with Browned Butter Maple Frosting Recipe
Garnishes
I like to sprinkle my glazed pumpkin bread with a handful of chopped toasted pecans or a light dusting of cinnamon for that extra cozy touch. Sometimes a few chocolate shavings on top make it feel really special, especially if serving for guests.
Side Dishes
This bread is wonderful alongside a cup of spiced chai, coffee, or even hot apple cider. For a brunch spread, pair it with creamy scrambled eggs and fresh fruit to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve served mini loaves individually wrapped with a festive ribbon and a little tag—such a hit for holiday gifts! Another fun idea is slicing the bread into small squares and serving with a dollop of mascarpone or whipped cream on the side for a dessert platter.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin bread in an airtight container at room temperature for up to 4 days. If it starts feeling a little dry, popping it in the microwave for about 15 seconds refreshes that moist texture like magic.
Freezing
To freeze, wrap the pumpkin bread tightly in plastic wrap and then foil before placing it in the freezer. I recommend freezing before adding the maple frosting for the best results. The bread freezes beautifully and thaws quickly on the counter when you’re ready to enjoy.
Reheating
If you have frozen bread, thaw it overnight at room temperature, then warm slices gently in the toaster oven or microwave. I find warming really enhances the toasted notes from the browned butter frosting and brings back that fresh-baked feeling.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but keep in mind you’ll need to roast and puree the fresh pumpkin first to reach the right consistency and moisture level. Canned pumpkin puree is convenient because it’s smooth and consistent, but fresh works great if you have the time.
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What’s the best way to brown butter without burning it?
Use a light-colored, heavy-bottomed pan so you can easily see the color change. Stir frequently and remove from heat as soon as you see tiny brown flecks and smell a nutty aroma to avoid burning.
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Can I make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, and double-check your baking soda and other ingredients to ensure they’re gluten-free as well. The bread might be slightly denser but still delicious.
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How do I know when the pumpkin bread is fully baked?
Baking time varies based on your oven and pan size, but the bread is done when it springs back lightly when you press the top and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Final Thoughts
This Pumpkin Bread with Browned Butter Maple Frosting Recipe really holds a special place in my heart. It’s the kind of recipe I reach for when I want comfort, simplicity, and a touch of something sweet and unique all in one bite. Whether you’re baking it for family, friends, or just yourself, I’m confident you’ll enjoy every slice and come back to it season after season. Give it a try—you might just find your new favorite pumpkin treat.
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Pumpkin Bread with Browned Butter Maple Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Pumpkin Bread is spiced with cinnamon, ginger, nutmeg, and cloves, offering a perfect balance of autumn warmth. It’s topped with a luscious Browned Butter Maple Frosting that adds a rich, nutty sweetness, making it a delightful treat for fall or any cozy occasion. Optional add-ins like chocolate chips, nuts, chia seeds, or shredded coconut can customize the loaf to your taste.
Ingredients
Main Ingredients
- 1/2 cup butter, softened
- 1 cup dark brown sugar (if using light brown sugar, add 1 tbsp molasses)
- 1 cup canned pumpkin puree (heaping cup, not pie filling)
- 2 eggs
- 2 teaspoons ground cinnamon (see notes for substitute)
- 1/2 teaspoon ground ginger (adjust to taste)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
Brown Butter Maple Frosting
- 1/4 stick butter
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
- 1-3 teaspoons cream substitute (half and half or milk)
Optional Add-Ins
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon chia seeds
- 1/4 cup shredded coconut
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Liberally grease or spray a 9-inch loaf pan or four mini loaf pans to prevent sticking.
- Cream Butter and Sugar: In a mixer on medium speed, cream together the softened butter and dark brown sugar until the mixture is fluffy and fully combined.
- Add Wet Ingredients and Spices: Add the canned pumpkin puree, eggs, ground cinnamon, ginger, nutmeg, and cloves to the creamed butter mixture. Mix on low speed until just combined. The batter may look curdled but will smooth out once the dry ingredients are added.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep your bread tender. Scrape down the sides of the bowl as needed.
- Add Optional Ingredients (if using): Fold in any optional add-ins such as chocolate chips, chopped nuts, chia seeds, or shredded coconut gently at this stage.
- Fill the Pan and Bake: Scoop the thick batter into the prepared loaf pan(s) and spread evenly with a spatula. Bake in the preheated oven for 40-55 minutes if using a large loaf pan, or 25-30 minutes for mini loaves. The bread is done when the top springs back slightly to the touch and a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove from the oven and allow the bread to cool in the pan on a wire rack for 10 minutes. Then invert the loaf onto the cooling rack and carefully turn it upright again to prevent cooling rack marks on the bread. Let cool completely before glazing.
- Make the Brown Butter Maple Frosting: In a heavy-bottomed saucepan over medium heat, melt the 1/4 stick of butter. Continue cooking, stirring occasionally, until the butter foams, then subsides and small brown flecks appear, releasing a nutty aroma. Remove from heat and let cool slightly.
- Mix the Frosting: To the browned butter, add powdered sugar and maple syrup. Whisk vigorously to combine; the mixture might seize up momentarily. Gradually whisk in the cream or milk until the glaze reaches a pourable consistency.
- Glaze the Bread: Pour or spread the Brown Butter Maple Frosting over the completely cooled pumpkin bread evenly.
- Storage: Store the glazed pumpkin bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap tightly in plastic wrap and freeze before applying frosting for best results.
Notes
- If you don’t have individual spices, substitute the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice.
- Be careful not to overmix the batter once the flour is added to keep the bread tender.
- Optional add-ins like chocolate chips or nuts add texture and flavor but are not necessary.
- Brown butter adds a deep, nutty flavor to the frosting; don’t leave it unattended to avoid burning.
- Allow the bread to cool completely before glazing to prevent the frosting from melting and sliding off.
- Freeze the pumpkin bread before glazing to preserve freshness if you want to store it for longer.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf without frosting)
- Calories: 260
- Sugar: 18g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
