Pumpkin Bread with Maple Glaze

Pumpkin Bread Loaf

• 1/2 cup (113g) unsalted butter to be browned
• 1 cup (210g) brown sugar packed
• 1/3c (67g) granulated or cane sugar
• 2 large eggs, at room temperature
• 1 TBSP vanilla extract
• 15 oz can pumpkin puree (not pumpkin pie filling) 
• 1/4 cup (60ml) whole milk
• 2 cups (240g) all-purpose flour
• 3/4 tsp baking powder
• 1 tsp baking soda
• 2 1/2 tsp cinnamon powder
• 3/4 tsp kosher salt
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg powder
• 1/4 tsp ground cloves
• 1/4 tsp allspice powder

Brown Butter Maple Glaze

• 2 TBSP brown butter
• 1 cup (120g) powder sugar
• 1 TBSP pure maple syrup
• 1-2 TBSP milk
• 1/2 tsp vanilla extract
• pinch of salt

Pumpkin Bread Loaf

1. Brown the butter. (*see notes) Add the butter to a light-colored saucepan over medium heat to fully melt. Stirring or swirling frequently, until the milk solids turn amber brown, the butter smells nutty, and the bubbling begins to subside. Immediately pour the brown butter, including the browned bits, into a large heat safe mixing bowl. Cool for 10–15 minutes till cool to touch.
2. Prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
3. Combine the dry ingredients. In a medium bowl, whisk together the flour (**see notes), baking powder, baking soda, cinnamon, salt, ginger, nutmeg, cloves, and allspice. Set aside.
4. Mix the batter. Whisk the brown sugar and granulated sugar into the cooled brown butter. Add the eggs one at a time, whisking well after each addition, followed by the vanilla. Whisk in the pumpkin puree and milk until smooth.
5. Add the dry ingredients. Fold the dry ingredients into the pumpkin mixture with a rubber spatula just until combined and no dry streaks of flour remain. Do not overmix.
6. Bake. Spread the batter evenly into the prepared loaf pan. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The internal temperature should be about 200–205°F. If the top browns too quickly, loosely tent with foil.
7. Cool. Let the bread cool in the pan for 15–20 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before glazing.

Brown Butter Maple Glaze

1. Brown the butter. Cook the butter in a small light-colored saucepan over medium-low heat until golden brown and nutty. Pour into a bowl, including the browned milk solids, and cool for about 5 minutes.
2. Make the glaze. Whisk in the powdered sugar, maple syrup, vanilla, salt, and 1 tablespoon milk until smooth. If needed, add more milk 1 teaspoon at a time until the glaze is thick but pourable.
3. Glaze the bread. Spoon the glaze over the completely cooled pumpkin bread, allowing some to drip over the edges. Let the glaze set before slicing and serving.

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Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden color, not burnt, like toasted hazelnut, not coffee ash.

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**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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