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Cozy Pumpkin Loaf with Brown Butter Glaze – Best Fall Recipe

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This tender, perfectly spiced pumpkin loaf is topped with a nutty brown butter glaze that takes it from good to unforgettable. Born from a happy accident, it’s the only pumpkin bread you’ll ever need.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons (30-45ml) milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and fold with a rubber spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for the last 10-15 minutes.
  7. Let the loaf cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment sling and cool completely on the rack.
  8. While the loaf cools, make the glaze: In a small saucepan over medium heat, melt the butter, stirring constantly. Once it foams and turns golden with brown specks and a nutty aroma (about 5-7 minutes), remove from heat immediately.
  9. Let the brown butter cool for 2-3 minutes, then whisk in the sifted powdered sugar, vanilla extract, and a pinch of salt. Add milk one tablespoon at a time until the glaze is smooth and pourable.
  10. Once the loaf is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

For best results, use room temperature eggs. Do not overmix the batter. Let the loaf cool completely before glazing. The loaf tastes even better the next day. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free glaze, use vegan butter and non-dairy milk.

Nutrition

Keywords: pumpkin loaf, brown butter glaze, fall recipe, pumpkin bread, easy pumpkin bread, cozy pumpkin loaf

Find it online: https://cooksybite.com/cozy-pumpkin-loaf-with-brown-butter-glaze-best-fall-recipe/