Go Back

Brown Butter Pumpkin Bread

Brown butter pumpkin bread with a tender crumb and a silky powdered sugar glaze. Nutty browned butter is blended into spiced pumpkin batter, then baked until a toothpick comes out clean.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients & batter
  • 0.5 cup unsalted butter Browning butter first, then cool slightly.
  • 1 cup pumpkin puree
  • 2 eggs Use large eggs.
  • 1 cup brown sugar
Glaze
  • 1 cup powdered sugar
  • 2.5 tbsp milk Add 2-3 tbsp as needed for drizzle consistency.

Equipment

  • 1 sheet pan

Method
 

Brown the butter
  1. Melt unsalted butter in a saucepan over medium heat until it turns golden brown and nutty, then cool slightly.
  2. Let the browned butter cool briefly so it doesn’t cook the eggs when mixed.
Prep and preheat
  1. Preheat oven to 350°F and grease a loaf pan.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, and salt together.
Make the batter
  1. Beat pumpkin puree, browned butter, eggs, and brown sugar until smooth, then fold into the dry ingredients.
Bake
  1. Pour batter into the pan and bake 55-60 minutes at 350°F until a toothpick comes out clean.
Glaze and serve
  1. Whisk powdered sugar with milk until smooth and drizzle over the warm loaf, watching for a glossy, even ribbon.

Notes

Pro tip: browning happens fast, so watch the butter closely and cool it slightly before mixing to avoid cooking the eggs. Store the loaf covered at room temperature for up to 3 days or in the fridge for up to 5 days; freeze slices in an airtight container for up to 2 months. For a lighter option, use a low-fat milk for the glaze (texture stays silky as long as you drizzle over warm bread).