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
Scale
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
