Description
Tender spiced pumpkin loaf made with brown butter and finished with maple glaze and toasted pepitas.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 1 1/4 cups (250 g) packed dark brown sugar
- 2 tbsp (30 ml) neutral oil
- 2 large eggs (100 g without shells)
- 1 cup (240 g) plain pumpkin puree
- 2 tsp vanilla extract
- 1/3 cup (45 g) pepitas
- 1 cup (120 g) powdered sugar
- 3 tbsp (45 ml) pure maple syrup
- 1 tbsp (15 ml) milk, as needed
Instructions
- Heat the oven to 350°F (175°C). Grease and line one 9-by-5-inch (23-by-13-cm) light metal loaf pan with parchment.
- Brown the butter in a pale saucepan until the milk solids are hazelnut brown. Pour into a bowl, stir in the spices, and cool for 10 minutes.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Whisk brown sugar, oil, eggs, pumpkin, vanilla, and cooled brown butter until glossy.
- Fold the dry mixture into the pumpkin mixture only until no flour remains.
- Spread batter in the pan, make a shallow central channel, and scatter pepitas in two narrow lines.
- Bake for 55-65 minutes, until the center reaches about 200°F (93°C) and a tester shows moist crumbs.
- Cool in the pan for 15 minutes, then lift onto a rack and cool completely.
- Whisk powdered sugar with maple syrup and enough milk for a thick drizzle. Glaze the cool loaf and allow it to set before slicing.
Notes
Use plain pumpkin puree, cool the brown butter before mixing, and glaze only after the loaf is completely cool.