Butter Pumpkin Bread with Salted Maple Brown

If you’re craving the perfect fall baking recipe, this Butter Pumpkin Bread with Salted Maple Brown glaze will be your new favorite. Moist, rich, and full of warm pumpkin spice, this loaf strikes the perfect balance between sweet and salty. The focus of this recipe is the combination of tender butter pumpkin bread paired with a silky maple glaze that gets a touch of salt for that irresistible sweet-savory finish.

Unlike basic pumpkin bread, this version is indulgent without being heavy. The butter adds richness and tenderness, while pumpkin purée keeps it moist for days. The salted maple glaze drizzled over the top sets it apart—sticky, glossy, and just slightly salty, making each bite unforgettable. This loaf is easy enough for weeknight baking but special enough to serve at holiday gatherings or weekend brunch.

Whether you enjoy it warm out of the oven with coffee, sliced for breakfast meal-prep, or dressed up with whipped cream for dessert, this Butter Pumpkin Bread with Salted Maple Brown will be a go-to recipe. With simple pantry staples and a few helpful tips, you’ll get bakery-quality results in your own kitchen.

What Makes This Butter Pumpkin Bread with Salted Maple Brown Special?

Ultra-moist texture – thanks to pumpkin purée and melted butter.

Salted maple glaze – elevates the loaf with a sweet-salty flavor that’s hard to resist.

Easy one-bowl recipe – minimal dishes, maximum flavor.

Perfect for make-ahead – stays moist for days and freezes beautifully.

Fall flavor perfection – cinnamon, nutmeg, and pumpkin spice make every slice taste like autumn.

This isn’t just another pumpkin bread—it’s rich, comforting, and designed to impress. The salted glaze is a game changer, balancing sweetness while making it feel more sophisticated than the usual sugar topping.

Ingredient Notes

Pumpkin purée: Use canned 100% pumpkin purée (not pumpkin pie filling). Fresh roasted pumpkin works too.

Butter: Unsalted butter provides richness. Swap with coconut oil for a dairy-free version.

Brown sugar: Adds deep caramel notes. You can use coconut sugar as a healthier option.

Maple syrup: Real maple syrup is key for the glaze. Honey or agave can work in a pinch.

Eggs: Bind the batter and add fluffiness. For vegan, use flax eggs.

Flour: All-purpose flour gives the best texture. Gluten-free blends also work.

Pumpkin spice: Use a store-bought mix or combine cinnamon, nutmeg, cloves, and ginger.

Salt: Balances sweetness and enhances flavor—especially in the glaze.

How To Make Butter Pumpkin Bread with Salted Maple Brown

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

Mix wet ingredients. In a large bowl, whisk together pumpkin purée, melted butter, eggs, and vanilla until smooth.

Add sugar. Stir in brown sugar until fully combined.

Add dry ingredients. Sift flour, baking soda, baking powder, salt, and pumpkin spice directly into the wet mix. Gently fold until just combined. (Do not overmix—this keeps the bread soft.)

Bake. Pour into loaf pan and bake 50–60 minutes, until a toothpick comes out clean and the top is golden brown.

Cool completely. Place on a wire rack before glazing (otherwise the glaze will melt off).

Make the glaze. In a small saucepan, simmer 1/2 cup maple syrup with 2 tablespoons butter until slightly thickened. Remove from heat and stir in a pinch of flaky salt.

Glaze and serve. Pour warm glaze over cooled bread. Let set for 10 minutes before slicing.

Storage Options

Room temperature: Keep covered for up to 3 days.

Refrigeration: Store in an airtight container for 5–6 days.

Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature.

Reheating: Warm slices in the microwave for 10–15 seconds for that just-baked taste.

Variations and Substitutions

Chocolate chip version: Add 1 cup chocolate chips to the batter.

Nutty twist: Fold in 1/2 cup chopped pecans or walnuts.

Cream cheese swirl: Swirl sweetened cream cheese into the batter before baking.

Vegan: Replace eggs with flax eggs and butter with coconut oil.

Seasonal: Add cranberries for a festive holiday touch.

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned?
  Yes, just roast and mash pumpkin until smooth. Make sure to drain excess water.
• How do I know when the bread is done?
  A toothpick should come out clean, and the top should spring back lightly when touched.
• Can I make this ahead of time?
  Yes! It actually tastes better the next day once the flavors meld.
• What if I don’t have pumpkin spice?
  Use cinnamon, nutmeg, ginger, and cloves in equal balance.
• Can I double this recipe?
  Yes—bake in two loaf pans or a 9×13 pan (adjust baking time).
• Why is my bread dense?
  Overmixing the batter can make it heavy. Fold gently until just combined.

Conclusion

This Butter Pumpkin Bread with Salted Maple Brown glaze is everything fall baking should be—moist, sweet, a little salty, and full of cozy spice. Whether you bake it for your family, share it with friends, or enjoy it all to yourself, this recipe is one you’ll come back to every autumn. Try it, share your results, and enjoy every bite!

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