Pumpkin Bread with Browned Butter Maple Frosting Recipe: Irresistible Comfort!
A deliciously moist pumpkin bread topped with a rich browned butter maple frosting, perfect for fall or any time of the year.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- While the bread is baking, prepare the browned butter maple frosting.
- In a saucepan, melt butter over medium heat until it turns golden brown and has a nutty aroma.
- Remove from heat and stir in maple syrup and powdered sugar until smooth.
- Once the bread has cooled, spread the frosting on top and serve.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months; thaw before serving.
- For a spicier flavor, add more cinnamon or a pinch of cloves.