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fall pumpkin bread with brown butter maple glaze - featured image

Fall Pumpkin Bread with Brown Butter Maple Glaze: Budget-Friendly

  • Author: Lina
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x

Description

A moist, budget-friendly pumpkin bread made with pantry staples and topped with a rich brown butter maple glaze. This single-loaf recipe costs less than $4 and stays fresh for days.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (245g) 100% pure pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons (42g) unsalted butter (for glaze)
  • 1 cup (120g) confectioners’ sugar (for glaze)
  • 2–3 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • a pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves until no lumps remain.
  3. In a large bowl, whisk vegetable oil, sugar, egg, vanilla, and pumpkin puree until smooth.
  4. Add dry ingredients to wet ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 50-60 minutes. If the top browns too quickly, tent with foil. Test with a toothpick; it should come out clean.
  7. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  8. In a small saucepan over medium heat, melt butter until it turns amber and smells nutty. Remove from heat immediately.
  9. Whisk warm brown butter, confectioners’ sugar, maple syrup, milk, and a pinch of salt until smooth and drizzle-able.
  10. Drizzle glaze over completely cooled bread and let set for 10 minutes before slicing.

Notes

Ensure baking soda and powder are fresh for proper rising. Drain excess water from canned pumpkin if present. Brown butter carefully to avoid burning. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Do not freeze with glaze on.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of loa
  • Calories: 220
  • Sugar: 22
  • Sodium: 180
  • Fat: 9
  • Saturated Fat: 3
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin bread, brown butter, maple glaze, budget baking, fall recipes, easy bread, single serving

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Find it online: https://homefood.info/fall-pumpkin-bread-with-brown-butter-maple-glaze-budget-friendly/