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Pumpkin Bread With Brown Butter Maple Icing

Pumpkin bread with brown butter maple icing delivers a deeply golden, tender loaf with a glossy amber-brown drizzle. This baked pumpkin quick bread is spiced, baked until toothpick-clean, then finished with nutty brown-butter icing for a thick ribboned glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
For brown butter maple icing
  • 4 tbsp unsalted butter
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 0.5 tsp vanilla
  • 0.25 tsp cinnamon
  • 1 tbsp milk

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Bake the pumpkin bread
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  4. Fold the dry mixture into the wet mixture just until combined, then pour into the loaf pan.
  5. Bake for 60-65 minutes until a toothpick comes out clean.
  6. Cool the loaf completely before icing.
Brown the butter maple icing
  1. Brown the unsalted butter in a saucepan until golden and nutty-smelling, then cool for 10 minutes.
  2. Whisk the browned butter with powdered sugar, pure maple syrup, vanilla, cinnamon, and enough milk to make a thick drizzling consistency.
  3. Drizzle the icing generously over the cooled loaf, letting it run down the sides.

Notes

For a clean slice, cool the loaf completely (at least a couple hours) before drizzling. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze baked bread without icing up to 2 months, then thaw and ice after. To make it dairy-free, use a plant-based unsalted butter and milk substitute for the icing while keeping the same thick-drizzle consistency.