Easy Moist Pumpkin Bread recipe with browned butter maple icing that smells amazing while baking in the warm oven.
This moist pumpkin bread recipe is drenched with a refreshing icing made with browned butter and pure maple syrup.
The icing allows this bread to perform double duty as a super moist pumpkin cake as well. I could see serving this as a dessert after a hearty Fall soup dinner.
The soft, crackly texture of this icing is perfect dripping off the top and sides of this moist pumpkin bread.
The temps are cooling a bit, and we find ourselves wanting more pumpkin. This bread was the perfect complement to our Sunday breakfast of scrambled eggs and omelettes.
Did I mention this is a one bowl recipe? Just throw all of the ingredients in your stand mixer or bowl with a hand mixer, and mix away
Tips for this moist pumpkin bread:
- For the icing, if it is too thick, try adding a tablespoon of whole milk into the mix, until it is thin enough to spread on the bread. I added about 2 tablespoons and found that to be perfect.
- Make sure to cool the bread for 15 minutes in the pan. Its easy to remove if you allow the full time for cooling.
If you’re looking for a moist pumpkin bread recipe with canned pumpkin, this is a great choice.
Other delicious pumpkin recipes you might enjoy:
Moist pumpkin bread recipe with browned butter maple icing
- 1/2 cup butter softened (one stick)
- 1 cup dark brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1.5 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 1/2 cup flour
- 1/2 cup butter (1 stick)
- 1 1/2 cups powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp whole milk (add as needed for good spreading consistency)
Preheat oven to 350 degrees. Grease a 9 inch loaf pan with butter cooking spray and set aside.
Place all of bread ingredients in stand mixer and beat at medium speed, until mixed thoroughly (use spatula to scrape down sides of bowl.)
Pour the bread mixture into prepared pan. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Cool the bread for 15 minutes in the pan, then gently remove bread from pan and transfer to a wire rack. You will want the bread to cool completely on the rack before spreading on the icing.
While bread is cooling, in a small saucepan, heat the butter over medium heat until melted. Continue cooking until the butter sizzles a bit and turns into a brown/amber color and smells nutty.
Remove the butter from the heat and cool completely. Once cooled, stir in the powdered sugar and maple syrup until a soft icing forms.
Pour the icing over the top of the pumpkin bread, letting it drip over the sides and ends. Let the icing set for 30 minutes, and cut into slices.
Serve while warm, so good.
Adapted from the Domestic Rebel