Description
This Pumpkin Bread with Salted Brown Butter Glaze is a perfectly spiced quick bread that combines the warm flavors of cinnamon, nutmeg, and cloves with a rich, nutty brown butter icing. The bread is moist and tender, baked to golden perfection, and finished with a glossy, sweet glaze that drips down the sides, making it an irresistible fall treat or dessert.
Ingredients
Scale
For the Bread
- 8 ounces all-purpose flour, such as Gold Medal (1 2/3 cups; 225g)
- 1/2 ounce malted milk powder, such as Ovaltine (2 tablespoons; 15g)
- 1 teaspoon baking powder
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs (3 1/2 ounces; 100g)
- 8 ounces (1 cup; 225g) pumpkin or butternut squash purée, canned or homemade
- 5 ounces neutral oil, such as vegetable or canola oil (2/3 cup; 140g)
- 4 ounces (1/2 cup; 115g) granulated sugar
- 4 ounces (1/2 cup; 115g) light brown sugar
- 2 ounces milk, any fat percentage (1/4 cup; 55g)
- 1 teaspoon vanilla extract
For the Glaze
- 2 ounces (1/2 cup; 60g) powdered sugar, sifted
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/8 teaspoon ground cinnamon
- 1 ounce (2 tablespoons; 30g) unsalted butter
- 1/2 ounce milk, any fat percentage (1 tablespoon; 15g)
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Pan and Oven: Grease an 8 1/2- by 4 1/2-inch loaf pan and line it with a 7- by 13-inch piece of parchment paper, letting the parchment hang over the long sides to form a sling for easy removal. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, malted milk powder, baking powder, kosher salt, ground cinnamon, baking soda, ground allspice, nutmeg, cloves, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, pumpkin purée, neutral oil, granulated sugar, brown sugar, milk, and vanilla extract until fully blended and the sugars have dissolved, about 1 minute.
- Incorporate Flour Mixture: Add the dry flour mixture to the wet ingredients and whisk just until the batter is combined and no dry flour remains, approximately 1 minute, taking care not to overmix.
- Fill the Loaf Pan and Bake: Using a flexible spatula, scrape the batter into the prepared loaf pan. Place in the oven and bake until the loaf is domed and golden brown and a cake tester inserted into the center comes out with a few moist crumbs attached, or the internal temperature reaches about 200°F (93°C), approximately 1 hour.
- Cool the Bread: Transfer the loaf pan to a wire rack set over a rimmed baking sheet and let cool for 30 minutes. Run a butter knife along the edges to loosen the bread, then lift it out using the parchment sling. Remove the parchment and place the loaf directly on the wire rack.
- Prepare the Brown Butter Glaze: In a small heatproof bowl, combine the powdered sugar, salt, and cinnamon. In a 1-quart stainless steel saucier, melt the butter over medium-low heat. Increase heat to medium and simmer, stirring continuously with a heat-resistant spatula as the butter foams and pops. Continue cooking and stirring until the foaming subsides and the milk solids turn chestnut brown, about 5 minutes. Remove from heat.
- Finish the Glaze: Add milk, vanilla extract, and all the brown bits from the butter pan to the powdered sugar mixture. Whisk until smooth, forming about 3 ounces (1/3 cup; 80g) of glaze.
- Glaze the Bread: Slowly drizzle the glaze evenly over the top of the pumpkin bread, allowing it to drip down the sides. Let the glaze set for 10 minutes.
- Serve: Slice the bread using a serrated knife and serve. Enjoy the combination of moist pumpkin bread with the rich, nutty brown butter glaze.
Notes
- This bread is a quick bread with rich fall spices that give it a warm, deeply flavorful profile.
- The salted brown butter glaze adds a luxurious nutty sweetness that balances the spices and pumpkin perfectly.
- You can use either canned or homemade pumpkin or butternut squash purée.
- Line the pan with parchment sling to easily lift the loaf out for cooling and glazing.
- Pay attention to the color of the brown butter; it should be golden yellow with chestnut-brown milk solids for the best flavor.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per loaf)
- Calories: 406 kcal
- Sugar: 23 g
- Sodium: 398 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
