It’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.
But 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!
***NOTE: Some people have had issues with the glaze separating. I highly suggest letting the brown butter cool completely before whisking in the remaining glaze ingredients. This should help prevent the glaze from separating.***
*adapted slightly from Land O Lakes Baking & More Cookbook
- 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
- FOR GLAZE:
- ½ cup (1 stick) butter
- 1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
- 1-2 Tbsp maple syrup
- ¼ cup milk, optional if glaze is too thick
- Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
- 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.
- 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.
- 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 cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
- Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!
A 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!!
Sophia @ NY Foodgasm says
This does sound really good! Just look how moist! Can I please have some now?
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????
Teresa B says
You should share your recipe
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!
Jessica @ A Kitchen Addiction says
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!
Laura @ Laura's Culinary Adventures says
Hopefully the warm streak lasts all the way through winter! This bread looks delicious! I wish I had some for my breakfast right now!
Jennie @themessybakerblog says
You gotta do whatcha gotta do in order to rock them boots. Love this moist bread with the sweet drizzle. Nom!
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
What flour might I use instead of regular flour for gluten free? Thank you,
Hi Jayne, I would recommend a cup-for-cup GF flour.
This looks so ooey, gooey and delicious. I love pumpkin bread.
I don’t know why people feel the need to post how great they think the recipe looks?! I didn’t come to the comment section to read about how moist and delicious you think this looks or how you can’t wait to make it. I want to know that you’ve actually made it and to see how it turned out. This concept is lost on most as I can see…
Karen @ The Food Charlatan says
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!
Crystal @ Food Swoon says
You had me at Brown Butter Maple Icing *swoon*
sue/the view from great island says
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’ 🙂
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!!
I tried making the glaze…twice…but both times ended up with a globy mess. Any tips for what I may be doing wrong?
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.
What size can of pumpkin?
Hi Sue, 15 oz!
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?
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.
Just to help anyone struggling with the glaze…yes as you combine the 3 ingredients (browned butter, powdered sugar and maple syrup) it forms a glob in a sea of grease. But don’t despair, Stir. Stir and stir some more. It will come together and look exactly like in the picture:)
My glaze turned out a little funky, too! I ended up putting chopped walnuts on top to cover up the icing.
Walnuts sound like a great addition, Dana!
I blended the brown butter and powdered sugar and it was beautiful until I added the syrup. BUT ](after freaking out) I added a couple of tablespoons of milk and it all whipped back to perfection.
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!
Renee @ Awesome on $20 says
It’s finally gotten down to 85 lately. I’d definitely make this bread anyway. It looks amazing!
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.
Hi there! SO happy to hear you enjoyed the bread! <3
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!
Do you have any cream? If not, you could use water — just a little bit at a time until the glaze is thicker.
Oops, until the glaze is thinner, I mean.*
Was wondering what size can of pumpkin puree are we using?
Hi Kelly! A standard can (I believe about 15 oz) is perfect!
The recipe says 1 cup. So is it 1 cup or 15oz because those are two different amounts.
Right – one cup total.
girls baker says
We just made this yesterday and I gotta say that I think it needs the full 15 oz can of pumpkin. We just used 1 cup and the batter was pretty thick. The bread is tasty, but is more like a spice bread. Not much pumpkin flavor. I think if we had used the entire can, it would have helped thin out the batter a bit and made a moister, more pumpkin-y bread. Thank you for sharing your recipe though!
Was just wondering what size can of pumpkin puree are we using?
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!
Made it super easy and turned out perfect:) Big hit everyone loves it!
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. =(
I’m so sorry the glaze was off for you, Micah!
When making any glaze or icing with powdered sugar, you use milk to thin it out. A little at a time.
You’ve got it, Christina! 🙂
B. Taxon says
The bread is moist, but just not that exciting. It definitely needs nuts and raisins, something to make it say hello. The powered sugar in my opinion is too much, one up I think would be fine. My icing tasted just like a glob of sugar. A nice butter icing would be a improvement.
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!!!!!
Jackie, your version sounds delicious! Love that you added more spice and raisins. Yum!
used this recipe for gluten free pumpkin muffins. Swapped regular flour with bob’s red mill 1:1 gluten free flour. Add 1/3 cup of apple sauce and do 1/2 cup brown sugar and 1/4 honey. These were so moist and outstanding!!!
Faith, I am so happy it worked as a GF muffin! Thanks for sharing your instructions to help others!
How excatly did you do your icing. I made the maple but too sweet i think i’d like the cream cheese better
What if I make this the day before I serve…should I make the glaze the next day?
The glaze is fine to go on the day before. Actually, it’ll help it set up!
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.
I’ll add that in the instructions now, Jenn! Thanks!
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!!
So glad you loved it, Corinne! I’ll update the instructions to add the milk in the glaze.
Hi is it salted or unsalted butter for both icing and pumpkin bread?
Hi Sandy, I would use unsalted butter for both.
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.
I just made this……sprinkled toasted pumpkin seeds all over the glaze before it set. Incredible!
It sounds amazing with the toasted pumpkin seeds, Yvonne! So glad you liked it!
Maria Carpenter says
If I make a double batch, can I freeze One loaf? Thanks!
Sure thing! I’d freeze it without the frosting though!
What will happen if I use the pumpkin pie filling? I accidentally bought that a while ago and need to use it up, cause I’m not making a dang pie with.
Lydia, pumpkin pie filling has sugar and other ingredients mixed in and doesn’t have the same texture as puree since it’s been doctored up. I highly recommend using real pumpkin puree and saving the pie filling for a milkshake where it’d be easy to blend in!
Hey! I just found your recipe through pinterest, and was wondering if I could sub just plain ol’ pancake syrup for the maple syrup? My family and I don’t eat maple syrup, and I don’t feel like springing for a whole bottle when I’d need just a tablespoon for this yummy recipe. What do you think?
Yes, you absolutely can! 🙂
Kay's kitchen says
Made this bread and the recipe was pretty good. I will add a little less salt next time. Also, I cut the glaze recipe in half and to thin it out, I used Crown Royal maple flavored whiskey and a tiny bit of water. Halving the recipe will allow you to drizzle instead of frost.
Kay's kitchen says
Next time I will cut salt in half. I cut glaze recipe in half and thinned with Crown Royale maple flavored whiskey and a tiny bit of water. Halving glaze make for a good drizzle not a frost. Otherwise great recipe.
Thanks for your feedback, Kay!
It’s SO hot in Sac still. I’m totally over it and can’t wait for fall. This bread is a perfect way for my house to smell like fall!
Melissa, I completely agree! Can’t wait for the fall weather!
Thanks so much for the recipe. I made it yesterday, and it is delicious!
Mine did, however, need to bake for 55 minutes. Even with the 55 minutes
it was very moist & fabulous! I did not even add any icing, yet it was soooo good!
I will most definitely be using this recipe in the future.
I highly recommend this recipe to everyone. 🙂
Woohoo! Thanks a bunch, Hol!
Hey girl this recipe was fabulous! Did you store the glazed bread in the fridge? I have only had one piece and want to make sure the rest is primo for tomorrow!
Hi Lex, sorry I’m only seeing this now! You can absolutely store it airtight in the fridge, but I keep mine airtight on the counter 🙂 So glad you enjoyed!
I just made this and had no problem with the glaze but the bread is a little salty!! I used salted butter, I think next time I may use unsalted butter or just keep the additional teaspoon of salt out next time! Mine cooked for 50 minutes and still moist!
Jennifer Clayborn says
Made this today and it is really great! Thank you for sharing.
Hi, would this recipe work as muffins? Thanks!
Hi N, I have not tried that but I imagine it would! Just decrease the baking time to about 15-18 minutes.
Hi! Just found this recipe on Pinterest. I don’t have cloves. Could I substitute the spices with pumpkin pie spice?
Hi Nichole! You sure can!
Do you know how much I’d use?
I would start at about 1-2 teaspoons and taste from there. If you like things on the spicy side, add up to 1 Tablespoon, but start small.
Great! Thank you!!
2 cups of powdered sugar? I just made the glaze and it needed more than a couple tablespoons of milk. Did I do something wrong?
Oops, that’s a typo! Fixing it now. Thanks Christine!
Jan DeWyze says
A cold rainy day in Utah. Looking for something to bake to warm up my kitchen. The pumpkin bread was fabulous ! 5 star, highly recommended. I DID use the full can of pumpkin. Made a large loaf,baked 52 minutes, and 2 muffins, baked 25 minutes or so. Glaze: Skipped the butter and cooking, used just 1 cup p.sugar, 3Tbl maple syrup, 1 Tbl milk. Happy and warm. Jan
So happy you enjoyed it, Jan!
Thank you! I am making this right now and am going to do the glaze this way. Less chance of me messing up.
Delicious!! Yes, the glaze does get lumpy after you add maple syrup, but adding a tbsp or so of milk and transferring to a bowl to give it a vigorous whisk is the solution! I imagine this glaze could be used on other breads as well, it is soooo decadent!
Is the brown sugar packed?
I made it! It was the absolute best pumpkin bread I’ve ever made/had in my life. SO moist and SO full of flavor. I didn’t make the frosting, it really doesn’t need it. Thank you for this awesome recipe!!
I made this last night with 1/2 C. of brown sugar and 1/2 C. coconut sugar. This was one of the best pumpkin bread recipes that I’ve made!!
I made this tonight…it’s absolutely amazing!! So most. Icing does best with a wire whisk and a little milk added. I made a loaf for my mother and grandmother also. They both said it was the best they had ever eaten. That means a lot to me coming from my 97 year old granny !
Jennifer, I am so happy to hear you, your mom and grandmother loved the bread! That’s high praise coming from your sweet grandmother – thank you!
Moist !! Gotta love auto correct
I had the same issue with the glaze!! 🙁
It turned out to be this paste thing and I added milk to make it more smooth but didn’t work 🙁
The bread came out great though!!
I wish there was something else or some remedy for the glaze 🙁
The name says it all!! This was pretty epic! I’m making this for thanksgiving!
Kelsey Paumer says
This was unbelievably delicious. My husband can’t stop talking about it. Next time, I’m going to need to make a double batch. Thank you!
So so happy you and your husband loved the bread, Kelsey!
I made this recipe this evening and OMG…Soooooooooooooooooooooooo good!!!! It was very easy and fun to make, I had no issue with the glaze, It came out perfectly. The bread is the right amout of sweetness but the glaze really brings it together. Definitely recommend this recipe for a cool fall day!!!
Camil, so happy you loved the bread! It’s definitely great for fall!
I make this for those in my family (myself included) who don’t like pumpkin, and we LOVE it!
I too had the frosting separate. It was smooth with the butter and powdered sugar but when I added the maple syrup it immediately separated. If I had to wager a guess it’s that maple syrup (like honey) is water-based so once mixed with the oil of the butter it then separates and it won’t emulsify.
The glaze on this pumpkin bread is to die for! One of my favourite pumpkin recipes. ?
So glad you loved it, Heather!
AWESOME!!! Easiest and BEST pumpkin bread I’ve ever had! Thanks =))
Woo! Thanks Dawn!
Caitlin C. says
To anyone who is having trouble with the consistency of the frosting: try making an “ice bath” for the bowl that you’re mixing the frosting in. I put some cold water and ice cubes in a bigger bowl, then put the bowl with the icing inside it and stirred. The frosting became smooth in seconds. If the butter is too hot the powdered sugar gets clunky so the ice bath helps cool it down so it can emulsify. Hope this helps!
Annette E says
Hey all – I had the exact same problem with the glaze. Mine separated and would not combine with the butter at all. I did try adding cream and this did not help. I put it in a different bowl and tried to get it to combine. Nope. Such a bummer – but this glaze seems to be a bust. Thank you for the recipe though! The bread is yummy.
Randi Hofmann says
wrong. Your issue was that butter was not really cool. I also made a mess first batch and it looked like cottage cheese. Threw it out and did again really letting it cool and used a wisk and it was perfect
Sheila Roberts says
Mine did not separate until I put the maple syrup in. That was really weird. I added milk & put it back on the stove at a low temp. It all blended together and tastes great.
I have made this three times now. Sooo yummy! I will have to double up my exercise classes as I can’t stop eating this! Thanks for this lovely recipe!
So glad you enjoy, Annelise!
cricket black says
To everyone having problems with the glaze… most powdered sugar has cornstarch added to prevent clumping. If your butter is too hot the cornstarch will bind the glaze. Make sure you cool your butter down first before adding the sugar. This should eliminate the problem of gloppy glaze. 🙂 The recipe looks yummy. I’m making to take to a playdate this afternoon. Will let you know how it turns out.
Ok, just trying to make this and what a mess. I am an experienced baker but this is coming out like cookie dough, very stiff, definitely not something I can pour.i tried mixing some cream to the dry mixture but not helping.i have double and triple checked the ingredients but there is no liquid added so wondering what is happening.
I’m not sure if you’re referring to the glaze, or to the batter. I’m sorry you’re having issues!
Sharon D says
Just came across this recipe on Pinterest. Got to tell you, it is the best Pumpkin Bread Ive come across. I made a loaf for my husband and I , and one to ship to my son and family for Thanksgiving morning (since we could not be with them this year). I made the glaze for the one to be shipped and put it into a baggie to be added when they sliced the bread. My husband polished ours off quickly and says the kids will love it! Thank you for sharing it. I made it as you did. Thinned out the glaze a bit with milk. It is a delicious recipe.
Thank you so much, Sharon! I am so happy to hear your family loved it, and what a nice surprise for your son!
Kaitlin Bode says
I am looking for a recipe for a pumpkin chocolate chip cake. I saw this and it looks amazing! Do you think I would be able to make this in a layer cake pan with success? Or would it be too dense?
It would probably be a little too dense, Kaitlin. HOWEVER, I have a pumpkin spice sheet cake you could add chocolate chips to! Search for “pumpkin spice sheet cake” on the right hand side of my blog for the recipe!
Dari Yeo says
Oh, this recipe is soooo good. I have tried making other pumpkin bread recipes and this one is the best! So moist and delicious, it doesn’t need the icing! Thanks for sharing
My browned butter glaze was ok until I added the milk and then it separated. I let the butter cool after browning it but I think it separated due to the cold milk. I guess you need to let the milk warm to room temperature also or leave it out entirely.
Pamela Sober says
Thanks so much for sharing sounds wonderful and I am making it tonight !
Where do you store it in fridge or counter?
Randi Hofmann says
This is an A+ 5 star recipe as long as you do not screw up that icing. I did and had to throw it out as I did not let the butter cool enough. The second batch of icing was perfect. I suggest using a wisk for the icing.
I also did this gluten free and no way you an tell at all that it is not just regular flour.
However being at 5000 feet altitude and using gluten free flour it took only 35 minutes to cook through and was unbelievably moist!
Heidi M. says
I’ve made this a couple times. First time the glaze did not separate,but 2nd time it did…I just got my hand mixer and slowly added some milk to get slightly thicker than glaze consistency. So,if you are whisking by hand & have a problem with separation, just get out your hand mixer.?
I made this bread last night. BEST pumpkin bread I’ve ever had. And that glaze.. I made extra and poured it over hot slices of pumpkin bread as opposed to waiting for the bread to cool 😉 Definitely adding to my recipe box!
Question: I did put some glaze on the bread, and it doesn’t look quite as appetizing as yours. Do I need to wait for the break to cool completely before putting it on the bread?
Hi Danielle, yes, to look more like the photos I’d wait until the bread was cooled completely. You could always reheat the bread once glazed if you want warm bread. Basically, the still-warm bread will thin the icing out some. Glad you loved it though!
I made this I haven’t tried it yet. Guests are coming over. I’m a bit embarrassed because the glaze was coming along perfectly until I added the maple syrup. Then it starting getting crystallized. I added some milk but it barely made a difference. Now I have a chunky crystallized topping and I have no choice to serve it I have no time! Something is off with this topping. It seems a lot of people aren’t able to get it right. Not sure what went wrong here.
I found this recipe on Pinterest and I could not wait to try it! It looked delicious, and I love baking in autumn. It tasted so good and the glaze added a beautiful touch. Thanks for the recipe!
Hello! Can I replace the maple syrup for honey? Thanks.
This bread turned out awesome!! And the flavor was great! Browned butter icing was a fail so I made a maple Glaze instead. Wonderful recipe!!
LIsa Abney says
Just found and made this last night, and it was wonderful! I will say it is more cakelike than a normal quick bread … reminds me of a good gingerbread! To be sure I had no trouble with the glaze, I made the browned butter as soon as the bread went in the oven, then stirred it well to combine the separated stuff when I was ready to use it. I only used 1 cup of sugar, and still needed to add a couple tablespoons of milk. The glaze was heavenly … it actually made twice as much as I needed for one loaf, but I scraped out every bit of leftover and stuck it in the fridge to use on something else … maybe pancakes!!
Just made this, it smells delicious! Mine took closer to 55 minutes to bake, but I feared dry end pieces so I took it out earlier than the full 55 minutes 🙂 My glaze was perfect, not sure why others had trouble. Let the butter cool COMPLETELY before adding the powdered sugar. It also takes some whipping to get the lumps out, but mine was smooth and delicious. I loved the addition of the maple. I also added fresh orange juice to thin it out a bit instead of milk. Perfect fall treat!
Erin Brouse says
Absolutely love this! The glaze was the best part! Going to use that glaze on banana bread now too!! So so good!! Had no issues with it being lumpy or clumpy as others have mentioned. Thanks for this!
Glaze took some work but so worth it. I had a mess too but I added more powdered sugar and like a tablespoon of heavy whipping cream. mixed up smooth and I think this may be the best icing I have ever had. Haven’t even had the bread yet and I’m sold
I made this for Thanksgiving last year and it was VERY good. BUT, several people have asked about the butter — did you use salted or unsalted? I’m assuming UNsalted since you add another 1 tsp. of salt which might make for a very salty bread (IMO). I don’t remember which I used! Please clarify. I can’t believe how many recipes do not specify. Thanks much.
Hi there! I used unsalted due to the additional salt in the bread.
Jacqualyn Irmen says
I just made this …Before you try it let it cool it is very good ..Turned out just like the picture I cut back on the nutmeg, and cloves I’m just not a fan and it still was so good …The real test my daughter…LOL
Kelly Mileski says
Um, are you serious?! This bread is Efing AMAZING!! And the glaze? Seriously the best thing I’ve ever put in my mouth. To say I licked the bowl clean is an understatement. I licked it SPOTLESS. I get a lot of recipes off Pinterest and various blogs but have never felt the need to leave a comment. Until now. Just wanted to shoot you some props! Bravo!
Haley e says
So i divided the batter into 2 8″ loaf pans. So how long do i bake them for?
I don’t think my husband will let this get to my parents’ for Thanksgiving! We are in love with the brown butter maple glaze. Made this last year and didn’t get the same result with the glaze (separating), but this year? Man, so good! Thank you!
Kerianne Harris says
Could this recipe possibly be made into muffins instead of a loaf?
I made the bread – and could very well have eaten the whole thing….or actually eaten the entire bowl of the maple glaze with a spoon!!
Hi Kerianne, you could definitely try making them into muffins! I don’t see why it wouldn’t work.
Amie Pannazzo says
I made over 30 loafs and everyone loved the bread. I followed the recipe as is and didn’t change a thing. Everyone loved the texture, taste… no complaints 🙂
Amie Pannazzo says
I made over 30 loafs following the direction pretty much to the T…. Everyone loved the bread and I was asked multiple times for the recipe… I’ll definitely be making it again.
Bonnie Maloy says
Just came actoss this on P. I doubled the recipe and made 1 loaf and 6 large muffins. I also used my homemade pumpkin purée
Cannot day enough superlatives! Absolutely the best! Thank you!!
Tammy Christopher says
I just made this, it was meant to be dessert after dinner. Well I had to sample it 🙂 Oh My!!! It is delicious. Thanks for the great recipe!
Oh my goodness! I can’t wait to make this for my LO’s birthday. I was ready for fall back in July… ha ha ha. Here in Vacaville we at least had a good breeze going. I better get started “making and testing” this cake before her birthday… in October…. in fall… ? thank you for all of your great recipes. Wish me luck!
I made this today and my son absolutely loved it! He ate all of the loaf but 1 slice ❤️ My icing turned out perfect! This recipe is a keeper, thanks!! He has asked me twice. It to lose this recipe ?
I am looking for a pumpkin bread recipe that freezes well. Do you think I could freeze this one without the glaze on it, and then glaze it the day I am going to serve it?
I did make this recipe and it turned out heavenly. The glaze complimented the bread perfectly. Now I plan on making the recipe but cooking it in a mini bunt pan for bake sale.
Yes! It is best to freeze the bread without any glazes.
I make this every year! Pro tip: use cheese cream frosting (w vanilla and almond flavoring). Also, the last 10 minutes of cooking cover it with aluminium foil so that it cooks in the middle and doesn’t get burnt (also depends on if you are using a dark pan). Last, add an extra 1/4th of cinnamon and nutmeg. Or add a dash of allspice. It needed a bit more flavor.
Thanks for a great recipe!!
Fantastic! A keeper for sure!
The trick to no clumping of the glaze is to definitely add milk. I also went ahead and threw the powdered sugar and maple syrup in with the hot butter. Then cooled the loaf in the frig for a half hour. It came out perfect!
Amanda Tinsley says
Do you need to refrigerate since there is milk in the glaze?
No need to refrigerate, Amanda!
This came out perfectly! Whisked in a tablespoon of cream to thin the glaze, and didn’t have any problems with clumping. Also added 2 tbsp of bourbon along with the maple syrup for a deliciously boozy take!
This looks fantastic. I am a “pumpkin things all year long” kind of girl. It’s so yummy!
I have made this recipe several times and everyone raves about it! The brown butter icing makes this recipe so yummy!
Glenda Denson says
This pumpkin loaf was wonderful. I wouldn’t change a thing,. My husband and I couldn’t keeping cutting slices,. ?. This loaf will be on my go to list for sure. Thanks fo sharing.
Hi Glenda, so happy to hear you loved it!
Do you have the nutritional information for this yummy cake? Just need it to track what I eat.
Hi C, I do not! I apologize.
Could I add choc chips to this??
Hi M, yes of course! I’d start with about 2/3 or 3/4 cup.
Dana Jo says
I made this today using pureed cider solids in place of the pumpkin. I used all your spices, light brown sugar, and a little extra puree to use it up. I didn’t get to the glaze because when I tried it without, it was already AMAZING. Thank goodness I made a double batch!
My family isn’t big on pumpkin, so I subbed a can of sweet potatoes. They devoured the first loaf (which only lasted two days) and I’ve already doubled the recipe and have the second loaf in the oven right now. The only other thing I did differently was too add a teaspoon of vanilla extract.
I love this recipe! I would love to give some as gifts (waxed paper, foil) but how can I do that since the icing on top doesn’t set up?
Hi Ann, you could try baking them into individual loaf pans – either porcelain ones or disposable pans, then frost the tops and wrap them in cellophane!
Why are people giving this 5 stars who haven’t
even made it or who are only asking questions?
Kelly Hurt says
Best recipe! So glad I tried it! Very moist and great flavor!
This recipe is delicious. I have made this several times now and I still love it.
Do you use salted or unsalted butter?
Hi Leah, either will work but if you used salted butter, just omit the salt from the recipe.
Lauren Gardill says
Because I purchase fresh maple syrup, I keep it in the freezer. If I use the frozen syrup (it doesn’t freeze solid) it cools the butter immediately and sets up nicely. Just a tip.
What if I use pre made pumpkin spice? How much so I use?
Hi Leann, I would start with 2-3 teaspoons and maybe taste a little batter to see if it is sufficiently spiced. If not, add a teaspoon or two more. I like mine spicy so I would say up to a Tablespoon.
Sophia from Utah says
Made this for Christmas morning! I had to add a little cream to the frosting because it seemed really oily from the butter (maybe I didn’t let it cool down all the way, oops <33) but the pumpkin bread itself wasn't too sweet, so the icing was a great pair with it <3 Thank you so much for this!
I think the problem is that there is too much icing sugar that I put in?? I think?? As I’m stirring in my icing sugar I’m only putting in a cup and before I even get the whole cup of icing sugar in the icing starts to glob. I still stir and then the separation has started. I keep stirring but the butter is splashing all over ( me, counter , wall etc Ha! Ha! Ha! ) because the glob just won’t meld together with the butter . But I was wondering if I used a hand mixer instead of a whisk would i the icing turn creamier and meld better with the butter? I just don’t have the hand and arm power to keep stirring lol? I pour it over pumpkin bread after I get it somewhat melded together and I love it! I love the pumpkin bread also!! It turns out sooooo moist and delicious, yum ,yum! Thank you for this beautiful recipe and also for helping to have the confidence to make brown butter ?
Heard on Morbid, cannot wait to make!!!
Made this yesterday (thanks to the ladies at Morbid podcast for the recommendation). I unfortunately baked mine too long and it turned out a bit dry. Should have taken it out at 40 minutes. The flavors are great though!!
The icing is delicious but it is definitely not icing. Mine was so thick it was more of a frosting. Which was still good, but the interesting thing is that it got thicker when I added some milk sooo I eventually just gave up and settled for frosting instead of glaze. Tastes good though!
This is one of the best pumpkin bread recipes I’ve ever tried. Icing was amazing. Every came together beautifully. Thank you for the recipe.
Making this tonight. Thank you ladies at Morbid! Updated comment coming tonight!
So I don’t like pumpkin pie but do love anything pumpkin flavoured! I have a great recipe for pumpkin cookies with maple icing but it’ doesn’t have butter, just powdered sugar, milk or cream and maple flavouring. I’m dying to try this recipe but will use my recipe for the icing as it’s pretty much foolproof and without butter is a plus.
Can this glaze recipe be refrigerated and saved? In getting my glaze to the right consistency I ended up adding enough extra milk and sugar to leave me with extra glaze. Wondering if I can save that glaze for another loaf next weekend?
Hi Cynthia, I have not tried saving the glaze. It may work if kept refrigerated in an airtight jar or container.. but I cannot say with 100% certainty.
Thanks for the reply—I actually tried it and it worked out great! I stored it in an airtight container in the fridge for about a week. I warmed it back up on a very low flame and did have to add a bit of extra cream to loosen it up. Tasted and looked just as great!
Tyra Tamar Knochel says
OH. MY. GOODNESS!!! I LITERALLY can’t stop eating this! When I first tasted the brown butter maple icing my eyes rolled back in my head and I moaned, no joke. The icing did supersets on me with my second batch, but I didn’t let it cool enough. And you know what, it didn’t matter AT ALL it was still amazing tasting! It wasn’t as pretty, granted, but since I’m the only one eating it, it doesn’t matter! LOL
June Chellar says
Just made 2 loaves of this amazing pumpkin bread. Came out super moist and lots of flavor.
Michelle jerome says
Made this and can’t wait to try it! And didn’t have an issue with icing!
Has anyone experimented with mini loaf tins? Can anyone advise on bake time and temp for mini loaf tins or perhaps cupcakes? Thanks!!
Hi Lauren, this would defo work as a smaller mini loaf, but as far as the baking time, I cannot say for sure. Maybe check at the 25 minute mark depending on how small you’re talking. For muffins, I would say around the 15-18 minute mark.
Lynne Carter says
I just made this tonight, and thank you for the recipe. The whole family gives it five stars!