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Homemade brown butter pumpkin bread topped with a thick maple bourbon glaze.

Brown Butter Pumpkin Bread with Maple Bourbon Glaze

This moist brown butter pumpkin bread combines rich, nutty browned butter, pumpkin puree, and warm cinnamon for a tender, bakery-style loaf. Finished with a cinnamon-sugar crust and thick maple bourbon glaze, it's the perfect fall treat.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

Brown Butter Pumpkin Bread
Maple Bourbon Brown Butter Glaze

Equipment

  • 9x5-Inch Metal Loaf Pan: For baking the pumpkin bread into a tall, bakery-style loaf
  • Light-Colored Saucepan: Makes it easier to monitor the butter as the milk solids turn golden brown
  • Mixing Bowls For combining the wet and dry ingredients separately and preparing the glaze
  • Whisk For mixing the dry ingredients, wet ingredients, and glaze
  • Rubber spatula: For gently folding the batter together without overmixing
  • Measuring cups and spoons For accurately measuring the ingredients
  • Kitchen Scale (Optional): For more precise measurements, especially the flour
  • Parchment Paper For lining the loaf pan and making removal easier
  • Wire cooling rack: For cooling the pumpkin bread completely before glazing
  • instant-read thermometer (optional): For checking that the center of the tall loaf is fully baked

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch metal loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Add the butter to a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter melts, foams, and develops golden-brown milk solids with a rich, nutty aroma, about 5–7 minutes. Immediately transfer to a heatproof bowl. Reserve 2 tablespoons of the browned butter for the glaze and allow the remaining butter to cool for approximately 10 minutes.
  3. In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set aside.
  4. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs for 30–60 seconds until smooth and slightly lightened. Add the pumpkin puree, Greek yogurt, whole milk, vanilla extract, and remaining cooled browned butter. Whisk until completely combined.
  5. Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold until no visible streaks of flour remain. Avoid overmixing. The batter should be thick, smooth, and spoonable.
  6. Transfer the batter to the prepared loaf pan and smooth the surface. The batter should fill no more than approximately ¾ of the pan.
  7. Bake for approximately 65–80 minutes, checking for doneness beginning at 60 minutes. If the top begins browning too quickly, loosely tent the loaf with aluminum foil. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The internal temperature should be approximately 200–205°F.
  8. Allow the pumpkin bread to cool in the pan for 15–20 minutes. Carefully lift it out using the parchment paper and transfer to a wire cooling rack. Let cool completely before glazing.
  9. In a medium bowl, whisk together the powdered sugar, reserved browned butter, maple syrup, bourbon, vanilla extract, and a pinch of salt. Add whole milk 1 teaspoon at a time until the glaze is thick but pourable.
  10. Pour the maple bourbon glaze generously over the cooled pumpkin bread, allowing it to drip naturally down the sides. Let the glaze set for approximately 15–20 minutes before slicing.

Notes

  • Pumpkin: Use canned 100% pumpkin puree, not pumpkin pie filling.
  • Brown Butter: Stir frequently and watch carefully for golden-brown milk solids. Transfer immediately to a heatproof bowl to prevent burning. Include the browned bits for maximum flavor.
  • Brown Butter Yield: Browning butter reduces its volume as water evaporates. Reserve 2 tablespoons of the finished browned butter for the glaze and use the remainder in the batter.
  • Greek Yogurt: Plain whole-milk Greek yogurt adds moisture and tenderness. Full-fat sour cream works as a 1:1 substitute.
  • Loaf Pan: Use a deep 9x5-inch metal loaf pan.
  • Baking Time: This taller loaf requires additional baking time. Begin checking at 60 minutes and tent with foil if necessary.
  • Bourbon: For an alcohol-free glaze, replace the bourbon with additional whole milk or maple syrup.
  • Storage: Store glazed pumpkin bread in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Make Ahead: Bake the pumpkin bread up to 1 day in advance. Cool completely, wrap tightly, and refrigerate. Glaze shortly before serving.
  • Freezing: Freeze the unglazed loaf or individual slices, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before glazing.
  • Nutrition (per serving, 12 servings): 435 calories, 71g carbohydrates, 6g protein, 14g fat, 8g saturated fat, 85mg cholesterol, 340mg sodium, 2g fiber, 45g sugar. Nutrition information is an estimate and may vary based on specific ingredients and brands used.