Description
A rich, tender pumpkin bread that stays moist for days, featuring a deep, nutty flavor from brown butter and a sticky, caramelized glaze that soaks into the warm loaf.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter (for browning)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (245g) pumpkin puree
- ½ cup (120g) sour cream
- 1 cup (120g) powdered sugar, sifted
- 1–2 tablespoons heavy cream
- ½ teaspoon pure vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Stir constantly until it foams, turns golden brown, and smells nutty (about 5-7 minutes). Immediately pour into a heat-proof bowl to stop cooking and let cool slightly.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, garlic powder, and salt.
- In a medium bowl, whisk the cooled brown butter, granulated sugar, eggs, 1 teaspoon vanilla extract, pumpkin puree, and sour cream until smooth.
- Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix. The batter will be thick.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- While bread bakes, make the glaze: whisk powdered sugar, ½ teaspoon vanilla, and a pinch of salt. Add heavy cream one tablespoon at a time until pourable.
- Let bread cool in the pan for 10 minutes, then transfer to a cooling rack.
- Drizzle glaze over the warm (not hot) bread. Let cool completely before slicing.
Notes
Ensure eggs and sour cream are at room temperature to prevent separation. Do not overmix the batter to avoid a dense texture. Brown butter goes from perfect to burnt quickly, so watch closely. The glaze should be applied while the bread is warm, not hot, to ensure it soaks in rather than melting away or cracking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 280
- Sugar: 26
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: pumpkin bread, brown butter, moist pumpkin bread, fall baking, pumpkin recipe, glaze, autumn