Print

Maple Pumpkin Bread with Cinnamon Butter

Maple Pumpkin Bread

a moist, tender pumpkin bread full of maple syrup and brown butter, slathered with cinnamon butter

yield: 1 (10x5x3”) loaf 

Ingredients

Scale

Maple Pumpkin Bread

  • 1 stick (¼ lb) unsalted butter
  • 1 ½ cups all-purpose flour
  • 2 tsp ground cinnamon 
  • 1 ½ tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (15 oz) can pure pumpkin puree
  • ½ cup sour cream
  • ½ cup maple syrup
  • 2 tsp pure vanilla extract
  • cinnamon butter (recipe below) 
  • warm maple syrup, for drizzling (optional) 

Cinnamon Butter

  • 2 sticks (½ lb) unsalted butter, softened
  • 1 tbsp maple syrup
  • 2 tsp ground cinnamon 
  • ¼ tsp kosher salt

Instructions

Maple Pumpkin Bread

  1. Preheat the oven to 325°F. Grease a 10x5x3” (or 1 ½ lb) loaf pan with butter. Line with a piece of parchment paper, allowing it to overhang by about 2 inches. 
  2. Add the butter to a 2 qt saucepan over medium heat. Let the butter melt. Turn the heat to medium-low and continue to cook until the butter is browned, swirling often, about 6 minutes. Once deeply golden brown (with dark brown speckles running throughout), turn off the heat and let the butter cool for about 5 minutes. 
  3. Combine the flour, cinnamon, baking soda, and salt in a mixing bowl. Whisk to combine. Add the sugar to a separate bowl. Whisk in the brown butter until smooth. Crack the eggs into the bowl and beat well. 
  4. Add in the pumpkin puree, sour cream, maple syrup, and vanilla extract one at a time, whisking until smooth between each addition. Working in batches, sprinkle in the dry ingredients, whisking until smooth. 
  5. Pour the batter into the prepared loaf pan. Bake in the oven on the middle rack for 1 hour and 10 minutes, or until a small knife inserted comes out just barely dry (there should be no runny batter left, but there should still be moisture). Cover the bread with a piece of foil and let sit for 10 minutes. 
  6. Remove the foil and allow the pumpkin bread to fully cool in the pan. Use the parchment to gently remove the bread. Cut into slices and serve with a swoosh of cinnamon butter (recipe below) on top and an extra drizzle of warm maple syrup, if desired. 

Cinnamon Butter

  1. Combine the softened butter, maple syrup, cinnamon, and salt in a food processor (or mixing bowl).
  2. Blend (or whisk) until fully incorporated, scraping down the sides of the bowl as needed.

Notes

To Serve: You can serve this pumpkin bread at room temperature or heated for about 10-15 seconds in the microwave. 

To Store: Wrap the cooled bread tightly with plastic wrap and store at room temperature for approximately 3-4 days. Store the cinnamon butter in an airtight container in the fridge. Allow the butter to soften at room temperature before serving. 

To Soften Butter: Allow the butter to sit out at room temperature until soft to the touch, usually a couple of hours, depending on the temperature of the room.