Description
A moist and flavorful pumpkin bread topped with a rich salted brown butter glaze, perfect for autumn or any time of the year.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/4 teaspoon sea salt
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, mix the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, make the glaze. Melt the butter in a saucepan over medium heat, stirring occasionally, until it turns a golden brown color. Remove from heat and let it cool slightly.
- In a small bowl, whisk together the browned butter, powdered sugar, sea salt, and milk until smooth.
- Once the bread has cooled slightly, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Notes
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can add nuts or chocolate chips to the batter for extra texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Bread, Salted Brown Butter Glaze, Autumn Recipe