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Last Updated on October 22, 2020 by Chenée Lewis
Everyone needs a go-to simple, easy pumpkin bread recipe for fall weekend mornings, and this one is mine! Pumpkin bread, when it’s done right, is moist, fluffy, and full of warm fall flavors. This easy pumpkin bread is all that and more! It’s easy, quick, and consistently amazing! Plus it’s all drizzled in a maple brown butter glaze that is just heavenly. Top that with some roasted pepitas and it’s the perfect fall treat!
Quick and Easy
Because it’s a quick bread recipe, this easy pumpkin bread is ready for the oven in just a few minutes. We’re using melted butter, so no electric mixer needed. This pumpkin bread recipe is an ideal recipe for beginner bakers because you don’t need any special skills or tools and it still comes out amazing! The only added step is browning the butter for the glaze, and I guarantee you it’s worth it! Trust me — you’ll be enjoying this easy pumpkin bread recipe throughout the season!
- baking spray – I like to use baking spray, the kind that contains flour, to
- all-purpose flour – I definitely recommend weighing it out with a food scale. It’s easier than using measuring cups and much more accurate! For this recipe, you’ll need 256 grams of flour.
- pumpkin pie spice – if you don’t have a store-bought blend, you can use 1½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, and ¼ tsp allspice.
- baking soda – gives our pumpkin bread the lift that it needs!
- salt – there are so many amazing flavors in this easy pumpkin bread recipe, and salt helps to bring those out.
- eggs – they should be room temperature. That will help keep our pumpkin bread tall and fluffy!
- brown sugar – I used dark brown sugar, which made the final product more caramely and less sweet. I just like the depth of flavor in dark brown sugar and this is a recipe that definitely benefits from that! But light brown sugar works just as well, and yields a slightly sweeter pumpkin bread.
- pure vanilla extract – make sure you use real vanilla — it makes a big difference in the flavor.
- melted salted butter – I like to use salted butter because it adds flavor and that’s usually what I have on hand — if you prefer to use unsalted butter, just add an extra ¼ teaspoon salt to your dry ingredients.
- sour cream – this should also be room temperature. Sour cream adds moisture, depth of flavor, and interacts with the baking soda in the dry ingredients to help the pumpkin bread rise.
- canned pumpkin purée – I haven’t tried this recipe with fresh puréed pumpkin, so if you do try it let me know how it worked in the comments below!
Then, to top off your pumpkin bread, you’ll pour on the most DELICIOUS maple brown butter glaze. If you recognize the ingredients for this glaze, that’s because it’s based on the glaze for my banana pecan pancakes! I couldn’t wait to use it again because it’s incredibly easy and it’s good enough to drink! Here’s what you need for the glaze:
- salted butter – this is what we’ll use to make the brown butter for our glaze. If you’ve already checked out my Brown Butter Appreciation Post then you’re a pro at browning your butter and you can skip those steps in the instructions below!
- powdered sugar – like the flour above, it’s best to measure powdered sugar with a food scale (you’ll need 160 grams). If you do measure it by the cup, be sure to sift prior to measuring.
- maple syrup – this is the key! Without maple syrup you’d still have a pretty delicious brown butter glaze, but that maple flavor just takes it over the top!
- pure vanilla extract – just to round out the flavors in this yummy glaze!
- roasted pumpkin seeds (pepitas) – I love the flavor of pepitas as a snack, and on this pumpkin bread they add a great nutty flavor and a bit of a crunch! You can feel free to omit them, or swap in your favorite nut or seed to top this easy pumpkin bread!
This easy pumpkin bread is just that — easy! You don’t need anything special to make it, not even an electric mixer! Here are a few of the tools you will need:
This easy pumpkin bread is one of the best simple fall bread recipes. If you’re looking for another exciting recipe with pumpkin and brown butter, you should definitely check out my Pumpkin Pecan Cinnamon Rolls. They’re full of a lot of the same fall flavors, plus a to-die-for brown butter cream cheese frosting!
Or if you’re in the mood for another delicious quick bread, you will love my Pineapple Banana Bread! It’s so easy, and the pineapple adds so much tart flavor and moisture to classic banana bread. Check it out!
Equipment you may need
- baking spray
- 2 cups all-purpose flour – (256g)
- 1 tbsp pumpkin pie spice – see note*
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs – (room temperature), beaten
- 1 cup brown sugar – dark or light
- 1 tsp pure vanilla extract
- ½ cup salted butter – melted
- 1 ½ cup pumpkin puree – canned
- ¼ cup sour cream – room temperature
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with baking spray. Line pan with parchment paper, leaving an overhang to help with removal of the loaf.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl, whisk together eggs and brown sugar until smooth. Add in vanilla, melted butter, pumpkin, and sour cream, and whisk well until smooth.
- Using a rubber spatula, gently fold in dry ingredients until they are just barely combined.
- Transfer to prepared loaf pan and bake in preheated oven for about an hour, or until a toothpick entered into the center of the loaf comes out clean. Cool completely on a wire rack.
Maple Brown Butter Glaze
- Heat a light-colored sauté pan over medium-high heat. Add cubed butter and melt, whisking regularly. Butter will start to foam and milk solids will begin to separate. Your brown butter is done when milk solides are a deep caramel color and the butter gives off a nutty aroma. Immediately remove from pan to a heatproof container, scraping brown bits along with it. Let cool.
- Stir together cooled brown butter, maple syrup, and vanilla.
- Sift in powdered sugar and whisk until smooth. Pour over cooled pumpkin bread.
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