Maple Pumpkin Bread with Cinnamon Butter

Maple Pumpkin Bread with Cinnamon Butter

from theoriginaldish.com
1 servings

a moist, tender pumpkin bread full of maple syrup and brown butter, slathered with cinnamon butter yield: 1 (10x5x3”) loaf

Ingredients

  • 1 stick (¼ lb) unsalted butter
  • 1 ½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 ½ tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (15 oz) can pure pumpkin puree
  • ½ cup sour cream
  • ½ cup maple syrup
  • 2 tsp pure vanilla extract
  • cinnamon butter (recipe below)
  • warm maple syrup, for drizzling (optional)
  • 2 sticks (½ lb) unsalted butter, softened
  • 1 tbsp maple syrup
  • 2 tsp ground cinnamon
  • ¼ tsp kosher salt

Directions

  1. 1

    Preheat the oven to 325°F. Grease a 10x5x3” (or 1 ½ lb) loaf pan with butter. Line with a piece of parchment paper, allowing it to overhang by about 2 inches. 

  2. 2

    Add the butter to a 2 qt saucepan over medium heat. Let the butter melt. Turn the heat to medium-low and continue to cook until the butter is browned, swirling often, about 6 minutes. Once deeply golden brown (with dark brown speckles running throughout), turn off the heat and let the butter cool for about 5 minutes. 

  3. 3

    Combine the flour, cinnamon, baking soda, and salt in a mixing bowl. Whisk to combine. Add the sugar to a separate bowl. Whisk in the brown butter until smooth. Crack the eggs into the bowl and beat well. 

  4. 4

    Add in the pumpkin puree, sour cream, maple syrup, and vanilla extract one at a time, whisking until smooth between each addition. Working in batches, sprinkle in the dry ingredients, whisking until smooth. 

  5. 5

    Pour the batter into the prepared loaf pan. Bake in the oven on the middle rack for 1 hour and 10 minutes, or until a small knife inserted comes out just barely dry (there should be no runny batter left, but there should still be moisture). Cover the bread with a piece of foil and let sit for 10 minutes. 

  6. 6

    Remove the foil and allow the pumpkin bread to fully cool in the pan. Use the parchment to gently remove the bread. Cut into slices and serve with a swoosh of cinnamon butter (recipe below) on top and an extra drizzle of warm maple syrup, if desired. 

  7. 7

    Combine the softened butter, maple syrup, cinnamon, and salt in a food processor (or mixing bowl).

  8. 8

    Blend (or whisk) until fully incorporated, scraping down the sides of the bowl as needed.