Pumpkin Bread with Browned Butter Maple Frosting
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Pumpkin Bread with Browned Butter Maple Frosting
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It's PUMPKIN season!! This tender, moist pumpkin bread with maple browned butter glaze is delightful! Healthier with reduced sugar, full of aromatic spices, it'll become a family favorite
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Ingredients
- 1/2 cup butter softened
- 1 cup dark brown sugar if using light brown sugar add 1 TBL molasses
- 1 cup canned pumpkin puree heaping cup, not pie filling
- 2 eggs
- 2 teaspoons ground cinnamon *see notes to replace with pumpkin pie spice
- 1/2 teaspoon ginger to taste, reduce if necessary
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
Brown Butter Maple Glaze
- 1/4 tick butter
- 1 cup powdered sugar
- 2-3 tablespoons maple syrup
- 1-3 teaspoons cream substitute half and half or milk
Optional Add-Ins
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
- 1 teaspoon chia seeds
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 350° and liberally grease (or spray) a 9" loaf pan or 4 mini loaf pans. In a mixer, on medium, cream together the butter and dark brown sugar until fluffy and combined. Add pumpkin, eggs, spices and mix on low until combined. *It might look curdled, but don't worry it will play well with the other ingredients.
- Using a whisk, mix your flour, baking soda, and salt in a separate bowl. Slowly pour flour mixture into wet ingredients and mix just until combined, scrape down sides if needed.
- Scoop the dough into prepared pan(s), it will be thick, using a spatula spread evenly. Bake at 350 for 40-55 minutes for large loaf or 25-30 minutes for mini loaves. Remove from oven when the top springs back slightly and a toothpick inserted comes out clean. Place on cooling rack for 10 minutes. Invert loaf onto cooling rack, then carefully (it'll be hot) turn it back to right side up so you don't get the cooling rack marks on your bread. Cool completely before glazing.
Making the Glaze (Pumpkin Bread is also delicious without the glaze)
- Heat butter over medium heat in a heavy bottomed saucepan until melted. While browning the butter will foam up, continue to occasionally stir through this stage. Once it starts getting little brown flecks in it and the foaming subsides it will have a "nutty" aroma. Remove from heat.
- Allow to cool for a few minutes while you measure out the rest of the glaze ingredients. Add the powdered sugar and maple syrup and whisk well to combine, might "seize" up a bit. Pour in your milk or cream and continue whisking and adding a little cream until it's a pourable consistency. Pour or spread glaze/frosting over pumpkin bread.
- Store in an airtight container on the counter for 3-4 days. Pumpkin bread may be frozen if wrapped tightly in plastic wrap (does better if frozen before frosting).
Equipments used:
Notes
- Substitute Cinnamon, ginger, nutmeg and cloves with 2 teaspoons Pumpkin Pie Spice Substitute.
Nutrition Information
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Serving
1slice
Calories
279kcal
(14%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
53mg
(18%)
Sodium
379mg
(16%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
3519IU
(70%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 279kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 379mg | 16% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 3519IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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