Baking recipe · from the recipe book

Brown Butter Maple Pumpkin Bread

Name: Brown Butter Maple Pumpkin Bread
Prep time: 30 min
Cook time: 2 h 50 min
Total time: 3 h 20 min
Yield: 12 slices
Ingredients: ½ cup (113 g) Unsalted butter, browned and slightly cooled; 1⅔ cups (400 g) Pumpkin puree, canned; 2 cups (240 g) All-purpose flour; ⅔ cup packed (130 g) Brown sugar, packed; ⅓ cup (110 g) Maple syrup, divided: 80 g for the batter, 30 g for the glaze; 2 large (100 g) Eggs, room temperature; 1¼ tsp (5 g) Vanilla extract; 1⅛ tsp (5 g) Baking soda; ¾ tsp (3 g) Baking powder; ¾ tsp (4 g) Salt; 1¾ tsp (3 g) Ground ginger; 1⅛ tsp (3 g) Ground cinnamon; ¾ tsp (1.5 g) Ground nutmeg; ½ cup (60 g) Powdered sugar, sifted

A tender, moist pumpkin loaf with nutty brown butter, warm ginger and nutmeg, and a glossy maple glaze on a crackly top.

Oven
3 hr 20 min · 30 min hands-on
Makes 1 loaf (12 slices)
Vegetarian

31–45 g carbs
Sodium 600 mg or less
500 calories or less

Ingredients

½ cup113 gUnsalted butterbrowned and slightly cooled
1⅔ cups400 gPumpkin puree, canned
2 cups240 gAll-purpose flour
⅔ cup packed130 gBrown sugarpacked
⅓ cup110 gMaple syrupdivided: 80 g for the batter, 30 g for the glaze
2 large100 gEggsroom temperature
1¼ tsp5 gVanilla extract
1⅛ tsp5 gBaking soda
¾ tsp3 gBaking powder
¾ tsp4 gSalt
1¾ tsp3 gGround ginger
1⅛ tsp3 gGround cinnamon
¾ tsp1.5 gGround nutmeg
½ cup60 gPowdered sugarsifted

Steps

Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the butter and line it with a parchment sling.
Melt the remaining butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with brown flecks, 4 to 6 minutes. Pour into a large bowl and cool for 10 minutes.
In a medium bowl, whisk the flour, baking soda, baking powder, salt, ground ginger, cinnamon and nutmeg.
Into the cooled brown butter, whisk the brown sugar, the batter portion of the maple syrup (about three quarters), the eggs, the vanilla and the pumpkin until smooth.
Fold the flour mixture into the pumpkin mixture just until no dry streaks remain; do not overmix.
Scrape the batter into the pan and smooth the top. Bake 60 to 65 minutes, until a toothpick in the center comes out clean.
Cool in the pan for 15 minutes, then lift onto a rack and cool completely, about 1 hour.
For the glaze, whisk the powdered sugar with the remaining maple syrup (the last quarter) until thick but pourable. Drizzle over the cooled loaf, let it set 15 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Brown Butter Maple Pumpkin Bread

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