Fudgy Pumpkin Bread with Browned Butter Glaze
User Reviews
3.8
Fudgy Pumpkin Bread with Browned Butter Glaze
Description
This bread batter is made by combining pumpkin puree, oil, and applesauce, then incorporating a spiced flour mixture with brown and granulated sugars. Eggs are beaten in one at a time to bind the batter. The spiced flour contains baking soda, baking powder, and a blend of warming spices that enhance the pumpkin’s earthiness. The batter is evenly split between two greased loaf pans and baked at 350 degrees Fahrenheit for about 50 minutes or until a test comes out clean.
After cooling, a glaze is prepared by melting butter over medium heat until it foams and turns a deep golden color, developing nutty browned butter notes. This is then whisked with powdered sugar to a smooth glaze and drizzled over the cooled pumpkin loaves. The glaze complements the bread’s dense and moist crumb with sweetness and a subtle toasted butter flavor.
This pumpkin bread is suitable as a fall treat or breakfast bread, offering a balance of spice, sweetness, and rich texture that holds well sliced with or without the glaze.
Ingredients
- 30 ounces pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup applesauce preferably unsweetened
- 3 1/2 cups flour
- 1 cup granulated sugar
- 2 cups brown sugar reduce by 1/4 cup if using sweetened applesauce
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 4 large egg
- 1/2 cup butter
- 1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease two 9x5 loaf pans.
- In a large bowl, beat together the pumpkin, oil, and applesauce until well combined with an electric mixer.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, baking powder, salt, ginger, and cloves.
- Slowly mix the dry ingredients into the wet until combined.
- Beat in the eggs, one at a time, until well combined.
- Pour batter evenly between the two pans. Bake for 50 minutes or until a tester comes out clean.
- Cool for 5 minutes before removing from the pan to a wire rack. Cool completely.
- While the bread is cooling, add the butter to a small sauce pan over medium heat and let melt. Once melted, continue cooking, whisking often, until the butter foams. When the butter begins foaming, whisk constantly until the butter turns a deep golden shade. Remove from the heat and whisk in the powdered sugar.
- Drizzle over the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 168mg | 7% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 5680IU | 114% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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