Pumpkin Bread with Brown Butter Maple Icing
- ½ cup butter, softened (I used Land O Lakes)
- 1 cup dark brown sugar
- 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
- 2 eggs
- 1 & ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 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
Preheat oven to 350 degrees F. Liberally grease a 9″ loaf pan with cooking spray and set aside.
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.
Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it’s done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!