Pumpkin Bread with Salted Brown Butter Glaze Bliss

There’s something magical about the smell of pumpkin bread baking in the oven on a crisp autumn day. The warm spices, the rich pumpkin flavor, and that incredible aroma that fills the whole house—it’s pure comfort food at its finest. My pumpkin bread with salted brown butter glaze has become a family favorite, the recipe perfected over years of fall baking experiments. What makes it truly special is that decadent drizzle on top – the salted brown butter glaze adds this irresistible sweet-salty richness that takes it from good to “oh-my-goodness-I-need-another-slice” amazing. Trust me, once you try this version, you’ll never go back to plain pumpkin bread again!

Why You’ll Love This Pumpkin Bread with Salted Brown Butter Glaze

This isn’t just any pumpkin bread—it’s the one you’ll crave all season long. Here’s why:

• Insanely moist texture: The perfect balance of pumpkin puree and oil keeps every bite tender (no dry crumbs here!)
• That showstopping glaze: Salted brown butter transforms into this nutty, sweet-salty magic that hardens into the most addictive sugary crust
• Effortless to make: One bowl for the batter, one saucepan for the glaze—even beginner bakers can nail this
• Smells like autumn: The cinnamon, nutmeg, and cloves will make your kitchen smell better than a pumpkin spice candle

Seriously—it’s the kind of recipe where you’ll pretend you baked it “just because,” but really, you just wanted an excuse to eat half the loaf yourself.

Ingredients for Pumpkin Bread with Salted Brown Butter Glaze

Gathering the right ingredients makes all the difference in this recipe. I’ve learned the hard way that using pumpkin pie filling instead of puree will wreck the texture, and skimping on the brown sugar in the glaze? Big mistake. Here’s exactly what you’ll need:

For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour (spooned & leveled – no packing!)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon each: ground cloves & ginger (trust me on these amounts)
• 1 cup canned pumpkin puree (not pie filling – check the label!)
• 2 large eggs (room temperature works best)
• 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
• 1 cup granulated sugar
• 1/4 cup packed dark brown sugar (pack it in there!)
• 1/4 cup milk (whole milk makes it extra rich)
• 1 teaspoon pure vanilla extract

For the Salted Brown Butter Glaze:

• 1/2 cup (1 stick) unsalted butter
• 1 cup powdered sugar (sifted if it’s lumpy)
• 1/4 teaspoon flaky sea salt (Maldon is my favorite)
• 2 tablespoons milk (adjust for your perfect drizzling consistency)

How to Make Pumpkin Bread with Salted Brown Butter Glaze

Ready to bake the most irresistible pumpkin bread of your life? Let’s dive in! Don’t skip the steps—they’re designed to give you that perfect moist crumb and that dreamy glaze. Trust me, it’s worth the extra care.

1. Preheat & Prep: Start by heating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan really well—I like to use butter or nonstick spray and a light dusting of flour. Set it aside.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures the spices are evenly distributed—no clumps of cinnamon here!
3. Combine the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract until smooth. Don’t overmix—just until everything’s incorporated.
4. Bring It Together: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Overmixing = tough bread, and we don’t want that!
5. Bake: Pour the batter into your prepared loaf pan and smooth the top. Pop it in the oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean (maybe with a crumb or two, but no wet batter).
6. Make the Glaze: While the bread bakes, melt the butter in a saucepan over medium heat. Keep an eye on it—it’ll foam, then turn a beautiful golden brown and smell nutty. That’s when you know it’s ready! Remove it from the heat and let it cool slightly.
7. Finish the Glaze: In a small bowl, whisk together the browned butter, powdered sugar, sea salt, and milk until smooth. Adjust the milk if you want it thicker or thinner—I like it pourable but not runny.
8. Glaze & Serve: Once the bread has cooled for about 10 minutes, drizzle the glaze over the top. Let it set for a few minutes, then slice and enjoy!

Baking the Pumpkin Bread

Preheating the oven is crucial—don’t rush it! Grease your pan well to avoid any sticking disasters. The bake time might vary slightly depending on your oven, so start checking at 60 minutes. The bread should be golden brown on top, and a toothpick should come out clean or with just a few crumbs. Overmixing the batter will make the bread dense, so stir gently and stop as soon as everything’s combined.

Making the Salted Brown Butter Glaze

Browning butter is easier than it sounds, but it does require attention. Keep stirring as it melts—it’ll foam, then start to turn golden brown with a nutty aroma. That’s your cue to take it off the heat. Let it cool for a few minutes before mixing it with the powdered sugar—this prevents the glaze from being too runny. Add the milk gradually to get your perfect drizzling consistency. Wait until the bread has cooled slightly before glazing, or it’ll just soak in.

Tips for Perfect Pumpkin Bread with Salted Brown Butter Glaze

After making this recipe more times than I can count, I’ve learned a few tricks to guarantee bakery-worthy results every single time. Here are my can’t-live-without tips:

• Room temp eggs are key – Cold eggs don’t incorporate as well. Let them sit out for 30 minutes or soak in warm water for 5 minutes if you’re in a hurry.
• Check early for doneness – Ovens vary! Start testing at 55 minutes – overbaked pumpkin bread turns dry fast.
• Watch that butter like a hawk – It goes from golden to burned in seconds. Remove from heat at the first whiff of nuttiness.
• Adjust glaze thickness – Too thick? Add milk 1 tsp at a time. Too thin? More powdered sugar does the trick.
• Let bread cool slightly before glazing – About 10 minutes is perfect – warm enough to set the glaze but not so hot it absorbs completely.

Follow these simple tricks, and you’ll get those perfect slices every time – moist crumb, crackly glaze, and all!

Ingredient Substitutions & Variations

This pumpkin bread is super forgiving, so feel free to play around with the ingredients! If you’re out of vegetable oil, coconut oil works beautifully—just melt it first. Swap the brown sugar for maple syrup for a deeper, autumnal flavor. Want to mix things up? Add in a handful of chopped walnuts or pecans for crunch, or toss in some chocolate chips for a sweet surprise. If you’re feeling adventurous, a dash of orange zest in the batter adds a bright citrus note. The possibilities are endless—make it your own!

Storing and Serving Pumpkin Bread with Salted Brown Butter Glaze

This pumpkin bread is best enjoyed the day it’s made when the glaze is still crackly-perfect, but don’t worry—it keeps beautifully too! Store it in an airtight container at room temperature for up to 3 days (if it lasts that long). The glaze will soften a bit overnight, creating this lovely sticky-sweet crust that’s just as delicious. For serving, I love slightly warm slices—just pop them in the microwave for 10 seconds to bring back that fresh-from-the-oven magic. If you want to freeze it, do it without the glaze—wrap the cooled bread tightly in plastic, then foil, and freeze for up to 2 months. Thaw at room temperature before adding that dreamy glaze!

Nutritional Information

Just so you know – these numbers are estimates and can change based on your exact ingredients and brands. But here’s the general breakdown per slice (about 1/12th of the loaf):

• Calories: 250
• Fat: 12g (4g saturated)
• Carbs: 32g
• Sugar: 20g
• Protein: 3g

That glaze definitely adds to the sweetness, but hey – it’s fall! We’re allowed to indulge a little, right?

FAQs About Pumpkin Bread with Salted Brown Butter Glaze

Can I freeze this pumpkin bread?
Absolutely! Just skip the glaze before freezing. Wrap the cooled bread tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature, then add the glaze fresh for that perfect texture.

Help! My glaze is too runny – how do I fix it?
No worries – happens to me too! Just whisk in more powdered sugar, 1 tablespoon at a time, until it reaches that dreamy drizzle consistency. If it gets too thick, a splash of milk will loosen it right up.

Can I use fresh pumpkin instead of canned?
You sure can, but here’s my trick: roast and puree fresh pumpkin first, then drain it in a fine mesh strainer for at least an hour. Fresh pumpkin has more water than canned, and we don’t want soggy bread!

Why did my glaze turn grainy?
That usually means the butter was too hot when you added the sugar. Next time, let the browned butter cool for 5 minutes before mixing. If it happens, just whisk vigorously – it’ll smooth out.

Can I make this into muffins instead?
Yes! Fill muffin cups 3/4 full and bake at 350°F for 20-25 minutes. The glaze looks adorable drizzled over mini pumpkin bread muffins – perfect for sharing!

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