Description

A beginner-proof, moist pumpkin bread made with only seven core ingredients and topped with a rich brown butter maple glaze. This forgiving recipe requires no mixer and results in a tender, spiced loaf perfect for fall.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup (150g) granulated sugar
½ cup (120ml) vegetable oil
2 large eggs
1 cup (245g) pure pumpkin puree
4 tablespoons (57g) unsalted butter (for glaze)
1 cup (120g) powdered sugar (for glaze)
2 tablespoons maple syrup (for glaze)
1–2 tablespoons milk (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, optionally dusting with flour or lining with parchment paper.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt until evenly combined.
In a separate bowl, whisk the sugar, vegetable oil, eggs, and pumpkin puree until smooth and uniform.
Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula just until the flour disappears. Do not overmix; a few small lumps are okay.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs. If wet, bake for 5 more minutes.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the bread cools, melt the butter in a small saucepan over medium heat. Swirl occasionally until it turns golden brown and smells nutty (3-5 minutes). Remove from heat immediately.
Whisk the browned butter, powdered sugar, maple syrup, and milk into the saucepan until smooth. Add more milk if too thick or more sugar if too thin.
Drizzle the glaze over the completely cooled loaf. Let it set for 10 minutes before slicing with a serrated knife.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Do not overmix the batter to avoid a dense texture. Ensure baking soda is fresh for proper rising. Brown butter requires constant attention to prevent burning. Store at room temperature in an airtight container for up to 3 days; do not refrigerate.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loa
Calories: 220
Sugar: 18
Sodium: 180
Fat: 10
Saturated Fat: 4
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: pumpkin bread, fall baking, beginner recipe, brown butter glaze, maple glaze, easy bread, one bowl recipe, autumn treats