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A loaf of pumpkin bread topped with brown butter maple icing, displayed on a rustic wooden surface.

The BEST Pumpkin Bread with Brown Butter Maple Icing

This pumpkin bread is moist, flavorful, and topped with a luscious maple glaze, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Bread ingredients
  • 0.5 cup butter, softened I used Land O Lakes
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree NOT pumpkin pie filling
  • 2 eggs
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.5 cups all-purpose flour
GlaZe ingredients
  • 0.5 cup butter
  • 1 cup powdered sugar start with one cup and add more if too runny
  • 1.5 Tbsp maple syrup
  • 0.25 cup milk optional if glaze is too thick

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9" loaf pan.
  2. Mix all bread ingredients until well combined, then pour into the pan.
  3. Bake for 40-50 minutes until a toothpick comes out clean. Cool for 15 minutes, then remove from pan.
  4. Make the glaze: heat butter until amber, then cool. Stir in powdered sugar and maple syrup to form a glaze.
  5. Pour glaze over cooled bread and let set for 30 minutes before slicing.

Notes

Ensure not to overcook the brown butter to prevent burning and develop a nutty aroma.