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Quick Pumpkin Loaf with Easy Brown Butter Glaze

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A ridiculously moist, tender pumpkin loaf that comes together in about ten minutes of active work. No creaming required, just one bowl and a whisk, topped with a nutty brown butter glaze.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup (½ stick or 57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted if lumpy (for glaze)
  • 2 to 3 tablespoons milk or heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly spray the exposed ends with cooking spray.
  2. Make the brown butter first. Place the ¼ cup of butter in a small saucepan over medium heat. Swirl the pan occasionally as the butter melts. It will start to foam and sputter. After about 4-5 minutes, you will see brown specks forming at the bottom and the butter will smell nutty. As soon as it turns a golden-amber color, remove it from the heat and pour it into a heat-safe bowl to stop the cooking. Let it cool slightly while you mix the batter.
  3. Whisk the dry ingredients together. In your large bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk until everything is evenly distributed, about 30 seconds.
  4. Add the wet ingredients. Make a well in the center of the dry ingredients. Pour in the pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix—a few lumps are fine. The batter will be thick and glossy.
  5. Pour the batter into the prepared pan. Use your spatula to spread it evenly to the corners. Give the pan a gentle tap on the counter to release any air bubbles.
  6. Bake for 50-60 minutes. Start checking at 50 minutes. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and spring back when lightly touched. If the top is browning too quickly, tent it loosely with foil after 40 minutes.
  7. Cool in the pan for 10 minutes. Then use the parchment paper to lift the loaf out and transfer it to a cooling rack. Let it cool completely before glazing.
  8. Make the glaze. While the loaf cools, prepare the glaze. Take the cooled brown butter and whisk in the powdered sugar. Add the vanilla and 2 tablespoons of milk or cream. Whisk until smooth. If it’s too thick, add another tablespoon of liquid. If it’s too thin, add a bit more powdered sugar. The consistency should be thick but pourable.
  9. Drizzle the glaze over the cooled loaf. Use a spoon or a piping bag for a cleaner look. Let the glaze set for about 15 minutes before slicing.

Notes

Don’t overmix the batter. Watch the brown butter carefully—it goes from perfect to burnt in about 30 seconds. Use room temperature eggs. Let the loaf cool completely before glazing. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace eggs with flax eggs and use plant-based butter.

Nutrition

Keywords: pumpkin loaf, quick pumpkin bread, brown butter glaze, easy pumpkin recipe, fall baking, one bowl pumpkin bread

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