This pumpkin bread with salted brown butter glaze recipe comes from Serious Eats. I love the recipes from Serious Eats. I use a lot of their sous vide recipes, but I end up liking almost everything I try from the site. By now you all know about my brown butter obsession. Check out my post on brown butter cookies for a tutorial on browning butter.
This recipe will probably be my go to pumpkin bread from now on. It is super tender and soft, and the salted brown butter icing is a perfect complement to the sweet earthiness of the bread. It is also a quick recipe that only took me 20 minutes to get into my oven.
This recipe uses pretty typical pumpkin bread ingredients, but has the addition of malted milk powder to the bread which I LOVE! It is subtle so you aren’t getting a full on chocolate malt level flavor, but it is definitely there and just enhances the pumpkin. I used this malt powder, but you can also use regular ovaltine if you can find it. I could only find chocolate and I’m not even sure they make the original one anymore.
The recipe says to bake for 1 hour, but mine only needed about 50 minutes to fully cook and if you overbake it will be harder and dry, so definitely check it often after the 45 min mark. I hope you like this recipe as much as we did!
Pumpkin Bread with Salted Brown Butter Glaze
Ingredients
For the bread:
- 1 2/3 cups ap flour
- 2 tbsp malted milk powder
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp ginger
- 2 large eggs
- 8 oz (1 cup) canned pumpkin
- 2/3 cup oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla
For the icing:
- 1/2 cup powdered sugar
- 1/4 tsp kosher salt
- 2 tbsp unsalted butter browned
- 1 tbsp milk
- 1/2 tsp vanilla
Instructions
For the bread:
- Spray an 8×4 loaf pan well with baker's joy or grease and flour it.
- In a bowl, whisk the flour, malted milk, baking powder, salt, cinnamon, baking soda, allspice, nutmeg, cloves, and ginger.
- In the bowl of a stand mixer, combine the eggs, pumpkin, oil, both sugars, milk and vanilla and beat until well mixed. Add the flour mixture and mix on low just until combined.
- Pour into prepared pan and bake at 350 for 1 hour, checking every 5 minutes after 45 to see if it is done. It is done when a toothpick inserted into the center comes out clean or with a few crumbs.
- Remove from the pan to a cooling rack and cool before adding icing.
For the icing:
- Brown the butter according to the instructions in the brown butter cookie recipe.
- Combine the sugar, butter, milk and vanilla. Add the salt and stir until well mixed. Spread over the cooled bread.