Pumpkin Spice Bread with Brown Butter Glaze

Ingredients

• 240 g All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Baking powder
• 3/4 tsp Fine salt
• 2 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/8 tsp Ground cloves
• 225 g Pumpkin purée
• 160 g Dark brown sugar
• 70 g Granulated sugar
• 2 eggs Large eggs
• 110 g Neutral oil
• 60 g Sour cream
• 2 tsp Vanilla extract
• 45 g Unsalted butter
• 90 g Powdered sugar
• 1-2 tbsp Milk
• 1/2 tsp Vanilla extract
• 1 pinch Salt

Instructions

1. Preheat oven to 350F. Grease and parchment-line a 9x5 loaf pan.
2. Whisk dry ingredients in a medium bowl.
3. Separately whisk pumpkin, sugars, eggs, oil, sour cream, and vanilla.
4. Fold dry into wet just until combined.
5. Transfer to prepared pan.
6. Bake approximately 50-60 minutes. Tester should emerge with moist crumbs, not wet batter.
7. Cool in pan 15 minutes, then transfer to a rack and cool completely.
8. Brown butter for glaze in a small saucepan. Cool slightly.
9. Whisk browned butter with powdered sugar, vanilla, salt, and enough milk for a pourable but not watery glaze.
10. Drizzle thinly over cooled loaf.

Nutrition

Chef's Notes

Chef's Notes: Don't overmix the batter or the bread will be tough. The brown butter glaze should be thin enough to drizzle but not so thin it runs off - adjust milk accordingly. Storage: Wrap tightly and store at room temperature for 3-4 days, or freeze for up to 2 months. Scaling: At 0.5x, use a smaller loaf pan (8x4). At 2x, use two 9x5 pans. Bake time stays approximately the same.

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