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creamy pumpkin bread - featured image

Creamy Pumpkin Bread Recipe with Brown Butter Maple Icing

  • Author: Kevin
  • Total Time: 1 hour 10-20 minutes
  • Yield: 10 servings 1x

Description

A moist and creamy pumpkin bread with warm spices, topped with a rich brown butter maple icing. Perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree
  • ½ cup (120ml) sour cream or Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons (60g) unsalted butter (for icing)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 2–3 tablespoons whole milk or cream
  • ½ teaspoon vanilla extract (for icing)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan lightly or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground ginger. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3–4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next.
  5. Stir in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until smooth.
  6. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stop mixing as soon as no streaks of flour remain.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, starting to check at 55 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the icing, melt the butter in a small saucepan over medium heat, swirling until it foams and turns golden brown with a nutty aroma (3–5 minutes). Remove from heat and let cool slightly.
  11. In a bowl, whisk together the browned butter, powdered sugar, maple syrup, vanilla extract, and 2 tablespoons milk or cream. Add more milk if needed to reach a drizzle-able consistency.
  12. Drizzle the icing over the cooled pumpkin bread using a spoon or piping bag.

Notes

Use parchment paper liners for easy removal and cleanup. Brown butter must be watched carefully to avoid burning. Do not overmix batter to keep bread tender. Icing should be drizzled over completely cooled bread to prevent melting. For gluten-free or vegan versions, substitute ingredients as noted. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices individually.

  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1 of 10 sli
  • Calories: 280
  • Fat: 12
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 4

Keywords: pumpkin bread, brown butter, maple icing, fall recipe, autumn baking, pumpkin dessert, quick bread

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Find it online: https://mealistry.com/creamy-pumpkin-bread-recipe-with-brown-butter-maple-icing-easy-fall-treat/