Maple Pumpkin Bread with Cinnamon Butter
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
- 2 cups all-purpose flour
- 2 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 2 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)
- flaky sea salt
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the foil and 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. Sprinkle with a pinch of flaky sea salt.
Cinnamon Butter
- Combine the softened butter, maple syrup, cinnamon, and salt in a food processor (or mixing bowl).
- Blend (or whisk) until fully incorporated, scraping down the sides of the bowl as needed.
Notes
To Serve: You can serve this pumpkin bread warm right out of the oven, 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.