![- 1 ½ cups pumpkin puree - ½ cup unsalted butter, melted - 1 cup brown sugar - ½ cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract Pumpkin puree gives the bread its rich flavor and moist texture. Unsalted butter adds a creamy base. The mix of brown and granulated sugars creates sweetness and depth. Eggs help bind everything together and add fluffiness. Vanilla extract brightens the overall taste. - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup chopped walnuts (optional) All-purpose flour is essential for structure. Baking soda and baking powder help the bread rise. Spices like cinnamon and nutmeg add warmth and flavor. Salt balances the sweetness. If you like nuts, chopped walnuts add a lovely crunch. - 4 tablespoons unsalted butter - ½ cup powdered sugar - 2 tablespoons pure maple syrup - 1-2 tablespoons milk (as needed for consistency) Unsalted butter is used for the glaze to keep it rich. Powdered sugar dissolves easily and gives a smooth finish. Pure maple syrup adds a sweet, earthy taste. Milk helps adjust the glaze's thickness, making it perfect for drizzling. For the complete recipe, check out the [Full Recipe]. - Preheat the oven to 350°F (175°C). - Grease and flour a 9x5 inch loaf pan. This helps the bread slide out easily. - In a large bowl, combine the pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. - Beat this mixture until smooth and creamy. This gives your bread a rich flavor. - In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. - Make sure there are no lumps in the mix. This helps the bread rise evenly. - Slowly fold the dry ingredients into the wet mixture. - Stir gently until just combined. Overmixing can make the bread tough. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula. - Bake for 55-65 minutes. Check with a toothpick; it should come out clean. - Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack. - In a small saucepan, melt the butter for the glaze over medium heat. Cook until it turns brown and smells nutty. This takes about 4-5 minutes. Be careful not to burn it. To make the best pumpkin bread, avoid overmixing the batter. Overmixing can make your loaf tough. Mix just until you see no dry flour. This ensures a tender and fluffy texture. Use a toothpick to test if the bread is done. Insert it into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. This simple test helps you avoid undercooking or overcooking the bread. Brown the butter carefully to get that rich flavor. Heat it over medium heat and watch closely. When it turns golden brown and smells nutty, it’s ready. Be cautious; burnt butter tastes bitter. When mixing the glaze, add milk a little at a time. You want it to be pourable but not too thin. If it feels too thick, just add more milk until you reach the right consistency. To slice and serve the bread, wait until it cools completely. Use a sharp knife for neat slices. Serve each piece with a sprinkle of cinnamon on top for added flavor. For a decorative touch, drizzle extra glaze over each slice. You can also add a few chopped walnuts on top. This not only looks great but also adds more texture and taste to your dish. For the complete recipe, check out the Full Recipe. {{image_2}} You can make your butter pumpkin bread even more exciting with fun add-ins. Consider nuts like pecans or almonds for a crunchy bite. Chopped walnuts work well too. If you like chocolate, add in some chocolate chips. They melt and create gooey pockets of joy. Dried fruits like cranberries or raisins offer a sweet surprise. Just sprinkle them in the batter before baking. If you need gluten-free options, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use melted coconut oil instead of butter for the moisture. This keeps the bread rich and tasty without animal products. Want more flavor? You can tweak the spices to your liking. Try adding ginger or cloves for a warm touch. Some people love a hint of cardamom too. As for the maple syrup, different types bring unique tastes. Dark maple syrup offers a bolder flavor. Light syrup has a milder sweetness. Experiment to find what you like best. I recommend storing your leftover pumpkin bread at room temperature. It keeps the bread soft and tasty. Wrap it well in plastic wrap or aluminum foil. This prevents it from drying out. You can also put it in an airtight container. If you live in a warm area, consider refrigerating it. Just remember that it may dry out a bit in the fridge. To freeze your pumpkin bread, first, let it cool completely. Then, wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped loaf in a freezer bag. This helps keep out air and moisture. When you want to enjoy it, take it out and thaw it in the fridge overnight. For a quick method, you can leave it at room temperature for a few hours. Your pumpkin bread can last up to four days at room temperature. If stored in the fridge, it can last about a week. Signs of spoilage include a dry texture or a strange smell. If you see mold, throw it away. Always trust your senses to make sure it’s safe to eat. What is the best way to tell if the bread is done baking? To check if the bread is done, insert a toothpick in the center. If it comes out clean, your bread is ready. If it has batter on it, bake a bit longer. The bread should also feel firm to the touch. Can I use fresh pumpkin instead of puree? Yes, you can use fresh pumpkin. Just cook and puree it until smooth. Make sure to drain any excess water. This way, you keep the flavor and moisture right for the bread. How do I thicken the maple brown butter glaze? To thicken the glaze, add more powdered sugar. Mix it in slowly until you reach your desired thickness. If it's too thick, add a little milk to loosen it up. Can I make the glaze ahead of time? Yes, you can make the glaze ahead of time. Just store it in the fridge. Reheat gently when ready to use. Stir well before drizzling over the bread. Can I make mini loaves instead of one large loaf? Absolutely! You can make mini loaves. Just adjust the baking time to about 25-30 minutes. Check with a toothpick to ensure they are done. What are the best spices to use for flavoring pumpkin bread? The classic spices are cinnamon and nutmeg. You can also add ginger or allspice for a warm flavor. Experiment with what you like best! In this blog post, we explored how to make delicious butter pumpkin bread. We covered key ingredients, step-by-step instructions, tips for perfecting your bread, and variations. This recipe is easy and fun. You can customize it with nuts or spices to match your taste. Remember to store leftovers properly to keep them fresh. Enjoy sharing this treat with family and friends, or savor it yourself. Baking can create joy and warmth in your home. Happy baking!](https://stirredrecipes.com/wp-content/uploads/2025/07/cbbb0237-dd19-4873-87ad-af7382062d15-300x300.webp)
Butter Pumpkin Bread with Maple Brown Butter Glaze
Indulge in the warmth of fall with this Nutty Pumpkin Bliss Bread recipe! Perfectly moist and bursting with pumpkin flavor, this bread features a delightful maple brown butter glaze that makes every slice irresistible. Discover how easy it is to create a scrumptious treat that your family and friends will love. Click through to explore the full recipe and bring some cozy vibes to your kitchen today!