The BEST Pumpkin Bread with Brown Butter Maple Icing

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Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts – however, I prefer mine with this simple brown butter maple glaze. I’m sure you will, too!

Very good!! Everyone loved it!! I used half of the amount of powdered sugar for the frosting and mixed 2 tsp of nutmeg and cinnamon into it. We used an 8×12 metal pan so it took about 40 minutes to cook, but what we ended up with was a perfect pumpkin cake!

The BEST Pumpkin Bread with Brown Butter Maple Icing

Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins
Serves: 8


  1. ½ cup butter, softened (I used Land O Lakes)
  2. 1 cup dark brown sugar
  3. 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  4. 2 eggs
  5. 1 & ½ tsp ground cinnamon
  6. ½ tsp ground ginger
  7. ¼ tsp ground nutmeg
  8. ¼ tsp ground cloves
  9. 1 tsp baking powder
  10. 1 tsp baking soda
  11. 1 tsp salt
  12. 1 & ½ cups all-purpose flour


  • ½ cup (1 stick) butter
  • 1 – 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
  • 1-2 Tbsp maple syrup
  • ¼ cup milk, optional if glaze is too thick


  1. Preheat oven to 350 degrees F. Liberally grease a 9″ loaf pan with cooking spray and set aside.
  2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
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