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Pumpkin Bread With Brown Butter Maple Icing

Pumpkin bread with brown butter maple icing—tender loaf baked until a toothpick comes out clean, then finished with a thick, glossy amber-brown icing. The brown butter adds a nutty aroma that turns the maple drizzle into a rich, spoonable glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
For brown butter maple icing
  • 4 tbsp unsalted butter
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prepare and bake the pumpkin bread
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  4. Fold the dry mixture into the wet mixture just until combined, then pour the batter into the greased loaf pan.
  5. Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean, then cool completely.
Make the brown butter maple icing
  1. Brown the unsalted butter in a saucepan until golden and nutty-smelling, then cool 10 minutes.
  2. Whisk the browned butter with powdered sugar, pure maple syrup, vanilla, cinnamon, and enough milk to make a thick drizzling consistency.
  3. Drizzle the icing generously over the cooled loaf, letting it run slightly down the sides.

Notes

Pro tip: fold the dry ingredients just until no dry streaks remain so the loaf stays tender. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze the baked loaf (without icing) for up to 2 months. For a lighter option, use canola oil in place of vegetable oil and replace 1/4 cup powdered sugar with less if you prefer a thinner glaze.