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Moist One-Bowl Pumpkin Bread with Brown Butter Glaze

Moist One-Bowl Pumpkin Bread - featured image
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A rich, moist pumpkin bread made in a single bowl with a sophisticated brown butter glaze. This easy fall dessert delivers gourmet flavor with minimal effort and cleanup.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted
  • 1–2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract (for glaze)
  • A pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Brown the butter: Melt 2 tablespoons of butter in a small saucepan over medium heat until golden brown and nutty (3-5 minutes). Remove from heat and let cool for 5 minutes.
  3. Mix dry ingredients: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  4. Combine wet ingredients: Add the 1/2 cup melted butter, granulated sugar, brown sugar, eggs, pumpkin puree, and 1 teaspoon vanilla to the dry ingredients. Whisk until smooth.
  5. Add the brown butter: Pour the cooled brown butter into the batter and stir gently until just combined.
  6. Bake: Pour batter into the prepared loaf pan. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly after 40 minutes.
  7. Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Make the glaze: While bread cools, brown the remaining 2 tablespoons of butter. Let cool slightly, then whisk with powdered sugar, heavy cream, 1/2 teaspoon vanilla, and a pinch of salt until drizzle-able.
  9. Glaze: Drizzle glaze over completely cooled bread and let set for 15 minutes before slicing.

Notes

Use room temperature eggs to prevent butter from solidifying. Do not overmix the batter to ensure a tender crumb. Use canned pumpkin puree, not pumpkin pie filling. For best results, let the bread cool completely before glazing to prevent the glaze from melting into the bread.

Nutrition

Keywords: pumpkin bread, brown butter, fall dessert, one bowl recipe, easy baking, gluten-free option, vegan option

Find it online: https://gleamgulp.com/moist-one-bowl-pumpkin-bread-easy-fall-dessert/