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Pumpkin Bread with brown butter Maple Icing Recipe

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This recipe for Pumpkin Bread with brown butter Maple Icing, by , is from Cindy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Davenport


1/2 cup softened butter
1 cup brown sugar
1 cup pumpkin puree, not pie filling
2 eggs
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cup flour

For Glaze
1/2 butter
2 cups icing sugar
2 tbsp maple syrup
2 tbsp milk

Preheat oven to 350 F. Grease a 9 loaf pan with cooking spray.
In large bowl, combine all bread ingredients and beat at medium speed until well mixed, including scraping sides..
Pour into prepared pan 40-50 minutes or until a toothpick comes out clean. Cool 15 minutes then remove from pan and transfer to wire rack till completely cool.
To make glaze.
In a small saucepan, heat butter over medium heat until melted. Continue cooking, watching carefully until sizzling and caramel in color, about 4 or 5 minutes. Do not over cook as it will burn easily.
Remove from heat and add icing sugar, maple syrup and milk. Beat till smooth. Pour on top of cooled loaf.
Let sit for 30 minutes then slice and eat!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 10 minutes




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