The BEST Pumpkin Bread with Brown Butter Maple Icing

thebestpumpkinbreadaIt’s still in the 90s here in Sacramento.

But because I’m stubborn (and in denial) I’ve been rocking my boots, flannels and leggings and sweating profusely while doing so… only until I crank up the AC in October(!!!) and then I feel a little more fall-ish.

I’ve lit pumpkin candles around the house. I’ve purchased logs of wood for fires. I’ve even draped throw blankets back on over the couches to invite fall into Sacramento. But it’s still Daisy-Duke weather and I’m about to lose it.

The rest of the world is blissfully sipping PSL’s while they bundle up in peacoats and scarves and break out their Hunter boots for impending thunderstorms. Me? I’m digging through my closet for the tiniest shorts I own in an attempt to stay cool and the only thunderstorm in Sacramento is the thunderous sobbing by yours truly over the fact that it’s ALMOST ONE HUNDRED DEGREES STILL.

Like, WTF Mother Nature? What did I ever do to you? Don’t you know PSL’s are seasonal? Don’t you know they GO AWAY SOON?! I cant very well sip on them blissfully while red leaves twirl at my feet when I’m still wearing a bikini and slapping on sunscreen.

Life can be so unfair at times.

DSC_0313ABut despite the weather hiccup, I’m completely in the midst of my fall baking. Pumpkin and caramel apple errthang, people. And I couldn’t very well usher in my fake-fall without pumpkin bread! Pumpkin bread is one of those warming, comforting carbs that I simply cannot resist. Whether it’s topped with a glaze, studded with nuts, or plain nekkid, I love it any which way and prefer a thick slice for breakfast with my coffee. This bread is perfectly fluffy and moist without being too wet, has a soft and tender crumb, and is topped with the best brown butter maple glaze that drips down over the top of this well-spiced loaf.

Even if the outdoors feel like July, at least you can eat fall!

DSC_0308A*adapted slightly from Land O Lakes Baking & More Cookbook

4.7 from 9 reviews
The BEST Pumpkin Bread with Brown Butter Maple Icing
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!
  • ½ cup butter, softened (I used Land O Lakes)
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour
  • ½ cup (1 stick) butter
  • 2 cups powdered sugar
  • 1 Tbsp maple syrup
  • 2-3 Tbsp milk, optional if glaze is too thick
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
  3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
  4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and stir in the powdered sugar and maple syrup until a soft glaze has formed.
  5. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!


DSC_0311AA simple, delicious, moist and tender bread packed with pumpkin flavor! Perfectly spiced throughout and topped with that sinful, warm & rich brown butter maple glaze – it doesn’t get better than this!

Have a fantastic day!!

xo, Hayley

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  1. This does sound really good! Just look how moist! Can I please have some now?

  2. I just made a browned butter pumpkin bread too (but no maple for me, boo!)! Love it! I think I need to put your bread to the test, because I already declared mine the best. It’s a fight to the death between the pumpkin breads, Hayley. Will our friendship survive????

  3. Omg, I am SO jealous that you are still in 90’s! I miss summer weather 🙁 Of course, it never really even got to 90 where I live but that is my absolutely favorite temperature! Just come to the Midwest for a couple of weeks during winter, you’ll be missing 90 degrees in no time 😉 This pumpkin bread looks delish, I can’t wait to try it! Hooray for all things pumpkin!

  4. That brown butter maple icing sounds incredible! I thought I already had a favorite pumpkin bread, but this one sounds like it could be a new favorite!

  5. Hopefully the warm streak lasts all the way through winter! This bread looks delicious! I wish I had some for my breakfast right now!

  6. You gotta do whatcha gotta do in order to rock them boots. Love this moist bread with the sweet drizzle. Nom!

  7. Ohhhh my gosh, Hayley!!! You’ve done it again! This looks absolutely amazing (regardless of temperature… it’ll be an oven when I get home to Australia but I will be baking this anyway!), so moist and delicious. I’m still newish to the idea of sweet pumpkin but I do think that you guys in America have been onto a good thing for ages! Can’t wait to try this! x

  8. This looks so ooey, gooey and delicious. I love pumpkin bread.

  9. I totally hear you lady. Sunday was the first day this entire season that has felt even REMOTELY fall-like. We must compensate with pumpkin bread. YUM!

  10. You had me at Brown Butter Maple Icing *swoon*

  11. That drippy icing is killing me, I’d just sit down and eat the whole loaf! — it’s finally starting to cool off in LA, so I can actually get into pumpkin mode ‘for real’ 🙂

  12. You are speaking my language! I am in Sac also and SERIOUSLY WTF–this heat is cramping the Fall awesomeness.

    Today is finally looking like fall, FINALLY. I can’t.

    Thank you for this recipe, pumpkin anything also speaks my language and with maple icing? Um, yes please!!

  13. I tried making the glaze…twice…but both times ended up with a globy mess. Any tips for what I may be doing wrong?

    • thedomesticrebel says:

      Hi Jenna! Oh no, so sorry your glaze has turned out funky! If the glaze is too thick, add a little more milk or cream, about a teaspoon at a time, and stir until it’s a pourable consistency. If it’s too thin, you may need to add more powdered sugar. A little elbow grease when you stir can help whip some air into the mixture and thin it out, too. Hope this helps!

      • When you say add a little “more” milk or cream, is there supposed to be milk or cream in it? I had the same problem.

        • Oops, supposed to be Melissa. Anyway, I tried following the recipe for the glaze and it was a huge glob. Not sure what I did wrong.

        • thedomesticrebel says:

          Hi Melissa (or Meliisa) 🙂 the initial glaze recipe does not have milk or cream in it. However, you can add some if you have it to help thin out the glob of icing. You could also use more maple syrup or vanilla extract, even, but it would make it sweeter. Hope that helps!

          • I tired making the glaze 3 times, needless to say now I have ran out of sugar and butter. It seems as if there is too much powdered sugar added. How do you get this to be a glaze instead of a glob? What is the technique you used to make this glaze? I even tried sifting my powdered sugar and slowly adding. What can I do?

          • thedomesticrebel says:

            Try thinning it out with a little more milk or water. That should help!

          • I made the bread and I had the same problem with the glaze only the butter separated from the sugar and it just was one clump with grease on top.
            Not sure what I did wrong…. Did I cook the butter too long? I followed the instructions..
            Even when I added milk to thin it couldn’t get rid of the grease.

    • My glaze turned out a little funky, too! I ended up putting chopped walnuts on top to cover up the icing.

  14. This pumpkin bread looks so moist and amazing with that glaze! Can’t wait to try it. Here in NH we are expecting the weekend highs to be in the 30’s with the possibility of the first snow of the season. So, try as I may, I am trying to empathize with your bikini and sunscreen dilemma….but am having a hard time….as I won’t be seen in a bikini any time soon. But wait.. I haven’t worn a bikini in like a decade….or two…so I guess I’m not missing anything…. 😉

    Thanks for sharing your yummy bread!

  15. It’s finally gotten down to 85 lately. I’d definitely make this bread anyway. It looks amazing!

  16. Just made this recipe tonight and turned out amazing! The bread was not too sweet and perfectly moist. Thank you for a delicious recipe. As noted above by other reviewers, my glaze turned out a little clumpy so I added a tsp of milk till I reached a desired consistency and worked out fine. Delicious, I will be making this again and again.

  17. Ugh I’m making the glaze now and it’s like the consistency of cinnamon sugar. I don’t have cows milk. I have almond but I need this to be nut free for my son’s school. Help!

  18. Was wondering what size can of pumpkin puree are we using?

  19. Was just wondering what size can of pumpkin puree are we using?

  20. made this for thanksgiving and it was a huge hit. like some others commented, the glaze was a bit gloppy, but i added some milk per your instrux, and voilá! perfection. only problem was everyone liked it so much, i had no leftovers!

  21. Made it super easy and turned out perfect:) Big hit everyone loves it!

  22. I made this recipe last night and the bread was SUPER good, but the glaze looked NOTHING like what’ s in the pictures. It seemed like 2 cups of powdered sugar was too much. I got the butter to the perfect amber color and added the powdered sugar one cup at at a time and it was just one thick pile of goop. I spread it onto the top of the still warm loaf of bread and it didn’t even melt, it just turned into one thick layer of goop. I still brought it into work as maybe some people will like it, but I had to take the layer of frosting off my piece before I ate it. I was really sad because I was so much looking forward to that warm ooey glaze. =(

  23. Just made this bread but noticed that you didn’t specify unsalted or salted butter. I used salted and cut salt down to 1/2 teaspoon. I increased spices and added more sugar, probably 1/2 cup white sugar. But basic cake recipe is moist and delicious!!!!! I will use this from NOW on. I just prefer more spice and put raisins in mine. Made cream cheese frosting added vanilla and pumpkin pie spice in frosting and sprinkled on top. Wonderful batter and bakes up beautifully. Yummy yummy!!!!!

  24. What if I make this the day before I serve…should I make the glaze the next day?

  25. Ever think about putting the hint about adding milk to the glaze in the instructions? A little frustrating to learn this after you’ve already made it.

  26. This recipe tasted amazing!! My glaze was gloppy, also. I took the glaze out of saucepan and put it in a different bowl, added a bit more powdered sugar (to soak up the butter,) and then added some milk until it was a true glaze. Delicious! I will make it again!!

  27. This tastes amazing! Anyone know what the carbs would be? My husband is diabetic and we need to know so he can have enough insulin.

  28. I just made this……sprinkled toasted pumpkin seeds all over the glaze before it set. Incredible!

  29. Maria Carpenter says:

    If I make a double batch, can I freeze One loaf? Thanks!


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