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Best Easy Pumpkin Loaf Recipe with Brown Butter Glaze

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This pumpkin loaf with brown butter glaze is a simple, crowd-pleasing fall treat that won a cookie swap. It’s quick to make with pantry staples and has a perfectly moist crumb.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup (½ stick or 57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with nonstick spray.
  2. Make the brown butter: Cut ¼ cup butter into pieces and place in a small saucepan over medium heat. Stir occasionally until melted, foamy, then crackling. When foam subsides and brown specks appear, and butter turns golden amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl to cool.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in center comes out with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before glazing.
  9. Make the glaze: In a medium bowl, beat cooled brown butter with sifted powdered sugar, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time until thick but pourable.
  10. Drizzle glaze over cooled loaf. Let set for 15 minutes before slicing.

Notes

For best results, use room temperature ingredients. Brown butter can burn quickly—watch carefully. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs and vegan butter. Store at room temperature for up to 4 days, or freeze unglazed for up to 3 months.

Nutrition

Keywords: pumpkin loaf, brown butter glaze, easy pumpkin bread, fall dessert, pumpkin recipe

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