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Best Pumpkin Bread with Browned Butter Glaze Recipe: Easy & Moist

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This pumpkin bread with browned butter glaze is moist, tender, perfectly spiced, and topped with a nutty, caramel-like glaze. It’s an easy, crowd-pleasing fall recipe that comes together with simple ingredients and minimal effort.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (e.g., avocado oil)
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin purée (100% pumpkin, not pie filling)
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) buttermilk (or ¼ cup milk mixed with 1 teaspoon lemon juice)
  • ¼ cup (57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 2 to 3 tablespoons (30-45ml) milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Brown the butter: In a small saucepan over medium heat, melt ¼ cup of unsalted butter. Swirl the pan occasionally. It will foam, then the foam will subside, and tiny brown specks will appear at the bottom (about 5-7 minutes). When it smells nutty and turns golden amber, remove from heat and pour into a heatproof bowl to cool slightly.
  3. Whisk the dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, and the slightly cooled browned butter. Add eggs one at a time, whisking well after each. Stir in pumpkin purée, vanilla extract, and buttermilk until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 55-65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and spring back when touched.
  8. Cool in the pan for 15 minutes, then use the parchment overhang to lift the bread out and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  9. Make the glaze: In the same small saucepan, add ¼ cup butter for the glaze and brown it again using the same method. Let cool for 2 minutes, then whisk in sifted powdered sugar, vanilla, and 2 tablespoons of milk. Add more milk a teaspoon at a time until pourable but thick.
  10. Glaze the cooled bread: Place the loaf on a serving plate or wire rack over a baking sheet. Pour the glaze over the top, letting it drip down the sides. Let set for about 15 minutes before slicing.

Notes

Don’t skip browning the butter—it adds a nutty, toasty flavor that makes the pumpkin taste deeper and richer. Use room temperature ingredients to prevent the batter from becoming lumpy. Measure flour correctly by spooning it into the cup and leveling off. If the top browns too quickly, tent with foil for the last 15 minutes. Let the bread cool completely before glazing to prevent the glaze from melting off. For extra crunch, sprinkle toasted pumpkin seeds over the wet glaze.

Nutrition

Keywords: pumpkin bread, browned butter glaze, fall recipe, easy pumpkin bread, moist pumpkin bread, quick bread

Find it online: https://shimmersnack.com/best-pumpkin-bread-with-browned-butter-glaze-recipe-easy-and-moist/