Grammy's Kitchen · Pumpkin Bread · Pumpkin Bread with Brown Butter Maple Glaze
One of 40 pumpkin bread recipes we measured
from tastesbetterfromscratch.com
It ranks #4 of 40 for browning depth among the pumpkin bread recipes we compared. 9 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 79% | 53% |
| total sugar | 195% | 123% |
| brown sugar share of total sugar | 27% | 27% |
| egg | 48% | 48% |
| leavener | 2% | 3% |
| salt | 2% | 1% |
| liquid | 44% | 9% |
| fruit | 175% | 143% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 1 3/4 cups all-purpose flour |
| 5 g | 1 teaspoon baking soda |
| 6 g | 2 teaspoons ground cinnamon |
| 1/4 teaspoon ground cloves | |
| 1 g | 1/4 teaspoon ground nutmeg |
| 4 g | 3/4 teaspoon salt |
| 100 g | 2 large eggs |
| 150 g | 3/4 cup granulated sugar |
| 106 g | 1/2 cup light brown sugar (, packed) |
| 368 g | 1 1/2 cups canned pumpkin |
| 109 g | 1/2 cup oil ((vegetable or canola oil)) |
| 61 g | 1/4 cup milk |
| 57 g | 4 Tablespoons butter |
| 133 g | 2/3 cup powdered sugar |
| 20 g | 1 Tablespoon pure maple syrup ((not pancake syrup)) |
| 30 g | 2 Tablespoons milk ((to thin the glaze)) |
Method: 13 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! Very moist. I cut the 3/4 cup white sugar to 1/2, and it was still very good. I left it plain and topped a slice with peanut butter for breakfast.” — a cook, 5.0★
“I just made the maple glaze, and it was absolute delish! (I used a box pumpkin bread) My family said it was the best pumpkin bread i have ever made! : )” — a cook, 5.0★