The Best Pumpkin Bread with Brown Butter Maple Icing Recipe | Yummly

The Best Pumpkin Bread With Brown Butter Maple Icing

THE DOMESTIC REBEL(6)
Nancy O.: "Delicious, and very moist!" Read More
17Ingredients
70Minutes
420Calories
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Ingredients

US|METRIC
  • 1/2 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
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup all purpose flour
  • glaze
  • 1/2 cup butter
  • 1/2 cup powdered sugar (start with one cup and add more if glaze is too runny)
  • 2 tablespoons maple syrup
  • 1/4 cup milk (optional if glaze is too thick)
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    NutritionView More

    420Calories
    Sodium34% DV820mg
    Fat38% DV25g
    Protein6% DV3g
    Carbs16% DV48g
    Fiber4% DV1g
    Calories420Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol115mg38%
    Sodium820mg34%
    Potassium170mg5%
    Protein3g6%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber1g4%
    Sugars39g78%
    Vitamin A110%
    Vitamin C2%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Nancy O. 7 months ago
    Delicious, and very moist!
    Lori Gale a year ago
    It’s a big hit! This is my second time making the pumpkin bread. We’re eating it without the icing and it’s hard to have just one slice.
    Love it ! Everyone ate it all. They didn’t like the icing so much it was really good with honey butter .
    Hilary Dary a year ago
    Delicious family loved it and it was so simple. My daughter wants it daily
    I used this recipe as a base, because I had made a mulled multi-fruit cider and wanted to use the solids in a quick bread. I made the cider with apples, peaches, plums, grapes, oranges (skin-on) and pears. I strained it and pureed the solids, which I used in this recipe in place of the pumpkin. I made a double batch, using light brown sugar and probably 1/4-1/2 cup more puree than the recipe called for, because I wanted to use all I had. The puree was already spiced with cinnamon, clove, pumpkin pie spice and allspice, but I added all the spices listed in the recipe. I have not glazed this bread. I had to add 15 minutes to the cook time in Montana. It is fantastic! I ate 3 slices in one sitting.
    Angie R. 2 years ago
    So amazing!!! Needed more time in the oven than called for

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