The BEST, incredibly moist Pumpkin Bread with a brown butter maple glaze that will have you swooning with every bite! 

Pumpkin Bread with Brown Butter Maple Glaze and three slices cut away.

Please tell me you’re not sick of awesome pumpkin recipes yet? I really hope not! I have too many amazing pumpkin recipes that I want to share every year and I never seem to get to them all. Some of my absolute favorite pumpkin baked goods that I make regularly include:

Several slices of Pumpkin Bread laying on a cutting board and topped with Brown Butter Maple Glaze.

You guys, this Pumpkin Bread with Brown Butter Maple Glaze is kind of irresistible. It’s so incredibly moist and infused with cinnamon, cloves and nutmeg. The bread itself is an awesome recipe from my sweet friend Sally over at Sally’s Baking Addiction.

I left out the chocolate chips from this pumpkin bread recipe and added a simple brown butter maple glaze instead. Some times it’s fun to mix things up, ya know? And literally, I had to stop myself from eating the entire loaf. So YUMMY!


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Pumpkin Bread with Browned Butter Maple Glaze | Tastes Better From Scratcj
Prep 10 minutes
Cook 1 hour 10 minutes
Total 1 hour 20 minutes
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For the Brown Butter Maple Glaze:

  • 4 Tablespoons butter
  • 2/3 cup powdered sugar
  • 1 Tablespoon pure maple syrup (not pancake syrup)
  • 2 Tablespoons milk (to thin the glaze)


  •  Adjust your oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. 
  • In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined. 
  • Add the pumpkin, oil, and milk and stir to combine. Pour the wet ingredients into the dry ingredients and gently mix together just until combined (do not overmix). 
  • Pour the batter into the prepared loaf pan. 
  • Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. 
  • Check the bread about ¾ of the way through cooking and place a piece of aluminum foil on top if you feel it's getting too brown. 
  • Allow the bread to cool for a few minutes in the pan and then invert onto a cooling rack to cool completely. 

For the Brown Butter Maple Glaze:

  • While bread cools, make your glaze. Melt the butter in a small saucepan over medium-low heat. 
  • Continue cooking, watching butter carefully and swirling it in the pan until it sizzles and begins to turn amber in color, about 4-5 minutes. Watch it closely so it doesn't burn! 
  • Remove butter from heat and pour it into a a mixing bowl. Add the powdered sugar and maple syrup and beat with electric mixers until smooth. 
  • Add some milk to thin it, if necessary, or a little extra powdered sugar to thicken it until a soft glaze has formed. 
  • Spoon the glaze generously over top of the pumpkin loaf and let it set. Cut into slices and serve!


Calories: 3786kcalCarbohydrates: 527gProtein: 38gFat: 174gSaturated Fat: 43gCholesterol: 508mgSodium: 3483mgPotassium: 682mgFiber: 8gSugar: 352gVitamin A: 2350IUCalcium: 358mgIron: 13mg

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The BEST, incredibly moist pumpkin bread with a brown butter maple glaze that will have you swooning with every bite! | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 9 votes (5 ratings without comment)

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  1. 5 stars
    Delicious! Very moist. I cut the 3/4 cup white sugar to 1/2, and it was still very good. I left it plain and topped a slice with peanut butter for breakfast.

  2. 5 stars
    I just made the maple glaze, and it was absolute delish! (I used a box pumpkin bread) My family said it was the best pumpkin bread i have ever made! : )