Description
This Pumpkin Bread with Salted Brown Butter Glaze is a moist and flavorful quick bread featuring warm spices and rich pumpkin purée. The loaf is baked to a perfect golden brown and topped with a luscious brown butter glaze that adds a nutty, salted sweetness, making it a perfect treat for fall or any cozy occasion.
Ingredients
Scale
For the Bread
- 8 ounces all-purpose flour (1 2/3 cups; 225g)
- 1/2 ounce malted milk powder (2 tablespoons; 15g)
- 1 teaspoon baking powder
- 1 teaspoon (4g) Diamond Crystal kosher salt (or table salt equivalent)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs (3 1/2 ounces; 100g)
- 8 ounces pumpkin or butternut squash purée, canned or homemade (1 cup; 225g)
- 5 ounces neutral oil, such as vegetable or canola oil (2/3 cup; 140g)
- 4 ounces granulated sugar (1/2 cup; 115g)
- 4 ounces light brown sugar (1/2 cup; 115g)
- 2 ounces milk, any fat percentage (1/4 cup; 55g)
- 1 teaspoon vanilla extract
For the Glaze
- 2 ounces powdered sugar, sifted (1/2 cup; 60g)
- 1/4 teaspoon Diamond Crystal kosher salt (or half as much table salt by volume)
- 1/8 teaspoon ground cinnamon
- 1 ounce unsalted butter (2 tablespoons; 30g)
- 1/2 ounce milk, any fat percentage (1 tablespoon; 15g)
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the pan and oven: Grease an 8 1/2- by 4 1/2-inch loaf pan and line it with a 7- by 13-inch sheet of parchment paper so that the parchment hangs over the long sides forming a sling. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, malted milk powder, baking powder, kosher salt, ground cinnamon, baking soda, allspice, nutmeg, cloves, and ginger until well combined.
- Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin or butternut squash purée, neutral oil, granulated sugar, light brown sugar, milk, and vanilla extract until thoroughly combined and the sugars are dissolved, about 1 minute.
- Combine wet and dry mixtures: Add the flour mixture to the egg mixture. Whisk gently just until all dry flour is incorporated and no streaks remain, about 1 minute, being careful not to overmix.
- Fill the pan and bake: Using a flexible spatula, scrape the batter into the prepared loaf pan. Bake in the preheated oven until the loaf is domed and golden brown and a cake tester inserted in the center comes out with few moist crumbs attached, or until the internal temperature reaches about 200°F (93°C), approximately 1 hour.
- Cool the bread: Transfer the loaf pan to a wire rack set inside a rimmed baking sheet and let cool for 30 minutes. Run a butter knife along the edges to loosen the bread, then lift the loaf out using the overhanging parchment paper. Remove the parchment and place the loaf back on the wire rack.
- Prepare the glaze: In a heatproof small bowl, combine powdered sugar, salt, and ground cinnamon. In a 1-quart stainless steel saucier or small saucepan, melt unsalted butter over medium-low heat. Increase the heat to medium and simmer, stirring constantly with a heat-resistant spatula while the butter hisses and pops. Continue cooking and stirring until the foaming subsides, scraping up the brown bits from the bottom and until the butter is golden yellow and the milk solids are chestnut brown, about 5 minutes. Remove from heat.
- Finish the glaze: Add milk, vanilla extract, and all the browned butter bits to the powdered sugar mixture and whisk until smooth. The glaze should weigh approximately 3 ounces (about 1/3 cup; 80g).
- Glaze the bread: Slowly drizzle the glaze evenly over the top of the cooled pumpkin bread, allowing it to drip down the sides. Let the glaze set for 10 minutes before slicing.
- Serve: Using a serrated knife, slice the bread and serve for a delicious, spiced, and richly glazed pumpkin treat.
Notes
- This pumpkin quick bread has the flavor and texture of a cake thanks to the warm spices and rich brown butter glaze.
- The malted milk powder adds depth and enhances the bread’s flavor; if unavailable, it can be omitted but will slightly change the taste.
- Use homemade or canned pumpkin or butternut squash purée; ensure it is smooth for best texture.
- To check doneness, a cake tester or toothpick should come out with a few moist crumbs but not wet batter.
- The browned butter glaze should be added once the bread has cooled to prevent melting and running off the loaf.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per loaf)
- Calories: 406 kcal
- Sugar: 23 g
- Sodium: 398 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
