Moist pumpkin bread recipe with browned butter maple icing
Ingredients
Bread
- ½ cup butter softened (one stick)
- 1 cup dark brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1.5 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 ½ cup flour
Icing
- ½ cup butter (1 stick)
- 1 ½ cups powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp whole milk (add as needed for good spreading consistency)
Instructions
Bread
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Preheat oven to 350 degrees. Grease a 9 inch loaf pan with butter cooking spray and set aside.
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Place all of bread ingredients in stand mixer and beat at medium speed, until mixed thoroughly (use spatula to scrape down sides of bowl.)
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Pour the bread mixture into prepared pan. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
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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.
Icing
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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.
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Remove the butter from the heat and cool completely. Once cooled, stir in the powdered sugar and maple syrup until a soft icing forms.
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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.
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Serve while warm, so good.
Recipe Notes
Adapted from the Domestic Rebel