Print

Easy One-Bowl Pumpkin Bread with Brown Butter Glaze

one-bowl pumpkin bread with brown butter glaze - featured image
Print Recipe

This moist, perfectly spiced pumpkin bread is made in one bowl and topped with a nutty brown butter glaze. It’s a simple, crowd-pleasing fall treat that even pumpkin skeptics love.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • ¼ cup (½ stick, 56g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted if lumpy (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30-45ml) milk (for glaze)
  • Pinch of salt (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease parchment and exposed pan sides.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. Break up any brown sugar lumps with your fingers.
  3. Make a well in the center of the dry ingredients. Add pumpkin purée, eggs, vegetable oil, and vanilla extract. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
  4. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  5. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with foil. Start checking at 50 minutes.
  6. Let bread cool in pan for 10 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before glazing.
  7. While bread cools, make brown butter glaze: Place butter in a small saucepan over medium heat. Stir constantly as it melts, foams, then subsides. When it turns amber and smells nutty (about 3-5 minutes), remove from heat immediately.
  8. Transfer browned butter to a small bowl and let cool 2-3 minutes. Add powdered sugar, vanilla extract, and 2 tablespoons milk. Whisk until smooth. Add remaining milk if too thick, or more powdered sugar if too thin. Glaze should be thick enough to drizzle but flow.
  9. Drizzle glaze over completely cooled bread. Let set 10-15 minutes before slicing.

Notes

Do not overmix the batter. Use room temperature eggs. Watch brown butter closely to avoid burning. Let bread cool completely before glazing. Bread tastes even better the next day. For gluten-free, use 1:1 gluten-free flour blend and add 1 tablespoon extra milk. For muffins, bake 18-22 minutes. Store at room temperature up to 3 days or freeze unglazed loaf up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter glaze, one bowl, fall recipe, easy pumpkin bread, moist pumpkin bread

Find it online: https://cookluma.com/cozy-one-bowl-pumpkin-bread-with-brown-butter-glaze-10-characters-over-limit-let-me-fix-that-to-comply-with-the-40-60-character-guideline-easy-one-bowl-pumpkin-bread-with-brown-butter-glaze/