Moist Butterscotch Glazed Pumpkin Bread

[Total Time: 1 hour 30 minutes]
[Prep Time: 20 minutes]
[Cook Time: 55-65 minutes]
[Cooling Time: 15 minutes]
[Difficulty: Easy]

There is pumpkin bread, and then there is this pumpkin bread. We’ve taken the classic fall favorite and elevated it with a rich, buttery, and decadent Brown Butter Butterscotch Glaze. This recipe guarantees a loaf that is incredibly moist, perfectly spiced, and finished with a glaze that seeps into the warm crumb, creating a candy-like crust on top.

Whether you’re an experienced baker or a beginner, this recipe is straightforward and foolproof. It’s the perfect way to welcome the autumn season or to use up that can of pumpkin puree sitting in your pantry. Get ready to fill your kitchen with the irresistible scent of cinnamon, nutmeg, and brown butter.

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Why You’ll Love This Recipe

• Ultra Moist: Thanks to a full can of pumpkin puree and oil (instead of just butter), this bread stays soft for days.

• The Perfect Glaze: The brown butter butterscotch glaze is the star of the show. It adds a deep, nutty, caramelized flavor that complements the pumpkin perfectly.

• Simple Ingredients: Nothing fancy here—just classic baking staples you likely already have.

• Freezer-Friendly: Make one now and save one for later! This bread freezes beautifully.

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Ingredients

For the Pumpkin Bread:

• 1 ¾ cups (220g) all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves (or allspice)

• ½ teaspoon salt

• 1 ½ cups (300g) granulated sugar

• ½ cup (120ml) vegetable oil (or canola oil)

• 2 large eggs, at room temperature

• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

For the Brown Butter Butterscotch Glaze:

• ½ cup (1 stick | 113g) unsalted butter

• ½ cup (110g) packed light brown sugar

• ¼ cup (60ml) heavy cream

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• ¾ cup (90g) powdered sugar, sifted

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Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. For easy removal, line the pan with a strip of parchment paper, leaving an overhang on the two long sides (like a sling).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed throughout the bread.

Step 3: Combine the Wet Ingredients

In a large separate bowl, whisk the granulated sugar and oil together until well combined. Add the eggs one at a time, whisking well after each addition. Add the pumpkin puree and vanilla extract, and whisk until the mixture is smooth and fully combined.

Step 4: Combine Wet and Dry

Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, fold the mixture together gently. Mix only until you no longer see streaks of flour. Do not overmix, as this will make the bread tough.

Step 5: Bake

Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Tip: If the top of the bread is browning too quickly after 40 minutes, tent it loosely with aluminum foil.

Step 6: Cool

Remove the bread from the oven and place the pan on a wire rack to cool for 15 minutes. After 15 minutes, use the parchment sling to lift the bread out of the pan and place it directly on the wire rack to cool completely before glazing.

Step 7: Make the Brown Butter Butterscotch Glaze

While the bread is cooling, make the glaze.

1. Place the butter in a light-colored saucepan over medium heat. (A light-colored pan helps you see the butter solids browning).

2. Melt the butter, swirling the pan occasionally. It will begin to foam and crackle. Continue cooking, stirring frequently with a rubber spatula.

3. After 4-6 minutes, the butter will turn a deep golden brown and smell nutty. You will see brown specks forming at the bottom of the pan. Watch it closely—it can go from brown to burnt very quickly!

4. Once browned, immediately remove the pan from the heat and pour the brown butter into a medium heat-safe bowl (including all the brown bits) to stop the cooking process.

5. To the warm brown butter, whisk in the brown sugar, heavy cream, and salt. Return the bowl to a double boiler or place it over a pot of simmering water, whisking constantly until the sugar is fully dissolved and the mixture is smooth (about 2-3 minutes).

6. Remove from heat and whisk in the vanilla extract.

7. Gradually whisk in the sifted powdered sugar until the glaze is smooth and thick but pourable. If it’s too thick, add a teaspoon of milk or warm water. If it’s too thin, let it cool for a few minutes to thicken.

Step 8: Glaze and Serve

Place the wire rack with the completely cooled pumpkin bread over a baking sheet (to catch any drips). Pour the warm butterscotch glaze generously over the top of the loaf, letting it cascade down the sides. Let the glaze set for at least 15-20 minutes before slicing.

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Recipe Tips for Success

• Don’t Overmix: This is the golden rule of quick breads. Overmixing develops the gluten, resulting in a dense, rubbery loaf rather than a tender, moist one.

• Room Temperature Ingredients: Using room temperature eggs helps them emulsify better with the oil and sugar, creating a smoother, more uniform batter.

• Measure Flour Correctly: For the most accurate results, spoon the flour into your measuring cup and level it off with a knife. Scooping directly with the cup can compact the flour, leading to a dry bread.

• Test for Doneness: Ovens vary. Start checking your bread at the 50-minute mark. If the toothpick comes out with wet batter, give it more time.

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Storage and Freezing

• Storage: Store the glazed or unglazed bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. The glaze may soften slightly over time, which only makes it more delicious.

• Freezing (Unglazed): This bread freezes wonderfully. Wrap the completely cooled, unglazed loaf tightly in a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

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Nutrition Information

(Nutrition information is an estimate and will vary based on the exact ingredients and glaze amount used. Based on 10 slices.)

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Enjoy this taste of autumn! We’d love to see your bakes—tag us @YourWebsiteName on social media.