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Pumpkin Bread with Salted Brown Butter Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 51 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 80 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Bread with Salted Brown Butter Glaze is a moist, warmly spiced quick bread perfect for fall or any cozy occasion. The bread itself is generously flavored with pumpkin puree and classic autumn spices like cinnamon, nutmeg, and ginger. It is sweetened with both granulated and brown sugars for depth of flavor. The salted brown butter glaze adds a luscious, rich caramel note that perfectly complements the pumpkin and spice, making each slice irresistible.

Ingredients

Scale

Bread Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup canola oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

Salted Brown Butter Glaze

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon sea salt
  • 1-2 tablespoons heavy cream

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly blended.
  3. Combine Wet Ingredients: In a separate large bowl, beat together the granulated sugar, brown sugar, canned pumpkin puree, canola oil, eggs, and vanilla extract until the mixture is smooth and creamy.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
  5. Fill Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
  6. Bake Bread: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool for 10 minutes in the pan.
  7. Make Salted Brown Butter Glaze: While the bread bakes, melt the butter and brown sugar together in a saucepan over medium heat. Stir constantly until the mixture bubbles and thickens slightly.
  8. Add Salt and Cream: Remove the saucepan from heat, stir in the sea salt, then whisk in 1 to 2 tablespoons of heavy cream to reach your desired drizzle consistency. Let it cool slightly.
  9. Cool Bread Completely: After the initial cooling in the pan, remove the bread carefully and transfer it to a wire rack to cool completely to ensure the glaze sets properly.
  10. Glaze and Serve: Drizzle the salted brown butter caramel glaze over the cooled pumpkin bread, slicing to serve and enjoy the perfect balance of sweet, spicy, and buttery flavors.

Notes

  • Ensure the bread is completely cooled before glazing to prevent the drizzle from melting off.
  • You can substitute canola oil with vegetable or light olive oil for similar results.
  • The spices can be adjusted according to your taste preference, such as adding cloves or allspice for extra warmth.
  • Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat slices gently to restore softness before serving.

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Find it online: https://a-tale-of-two.com/pumpkin-bread-with-salted-brown-butter-glaze-recipe/