This pumpkin bread recipe with brown butter and maple glazed pepitas takes your classic pumpkin bread to a whole other level. Even if you don’t consider yourself a baker, this is the type of recipe that doesn’t require much effort and is easy to follow. It’s also important to mention that your house will be smelling DIVINE.
This is a very special recipe
Baking can feel intimidating sometimes. I’m more comfortable cooking, but this recipe is very near and dear to my heart. It is the first recipe for a baked good that I developed and I was so happy with the result. I hope that after trying this out, you’re happy with the result too. This doesn’t require any special techniques. All you need to do is combine the dry and the wet ingredients in separate bowls, add wet to dry, mix, and bake! That’s all it takes.
If you like the Starbucks pumpkin bread, this recipe is like the more mature big sister. The best part is that you can enjoy this recipe all year long.
Using a mini loaf pan creates the perfect serving size. Plus, it’s like having an entire loaf to yourself! If you don’t have a mini loaf pan, no worries! A standard sized loaf pan will also work – all you need to do is adjust the cooking time, which I cover in the directions below.
Why brown butter?
Brown butter is one of those ingredients that sounds so fancy but is super easy to make. It has a beautiful toasted, almost toffee-like flavour that really elevates this recipe. I consider it to be liquid gold because its flavour is truly unmatched.
An unexpected ingredient
The of sour cream in baking is more common than you may think. The combination of sour cream and oil help ensure that the loaves super moist for days! These didn’t last long in my house but by day 2 I was shocked at how they still didn’t dry out. They were just as tender as they were when first coming out of the oven.
In addition to adding some beautiful colour to the loaves, the maple glazed pepitas help give the perfect amount of sweetness in every bite. Don’t leave them out!
If you try any of my recipes out, I truly hope it’s this one. I promise you it’s wont be the last time you make it! This has quickly become my go-to sweet bread recipe.
Pumpkin Bread with Brown Butter and Maple Glazed Pepitas
Course: SweetsCuisine: Western, North AmericanDifficulty: Level 28
servings30
minutes20
minutesThis pumpkin bread recipe captures all the flavours of fall and is the perfect sweet treat.
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Ingredients
- Dry Ingredients
1 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp fresh ground nutmeg
- Wet Ingredients
1 cup pumpkin purée
2 eggs
1 cup sugar
1/4 cup oil
1/4 cup sour cream or greek yogurt
1/4 brown butter
Vanilla
- Topping
1/3 cup pepitas (pumpkin seeds)
3 tbsp olive oil
3 tbsp pure maple syrup
Directions
- Preheat oven to 350°F
- In a large bowl, sift together all dry ingredients. Set aside.
- In a pot over medium heat, melt butter until it becomes fragrant and the milk solids turn a deep golden colour. Turn off heat and let cool.
- In a separate bowl, combine pumpkin purée, eggs, sugar, oil, and sour cream. Whisk to combine.
- Add vanilla and cooled brown butter to the wet mixture. Whisk until all wet ingredients are combined.
- Add wet mixture to dry ingredients. Gently fold the mixture until the batter comes together. Careful to not over mix.
- In another small bowl, combine pepitas, olive oil, and maple syrup.
- Evenly pour batter into mini loaf pan or one standard sized loaf pan.
- Evenly distribute pepita mixture on top of the batter.
- Bake for 20-25 minutes if you are using a mini loaf pan or 60 minutes if you are using a standard loaf pan.
- Let cool for 10-15 minutes and enjoy!
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