By: Hannah Daidone
Instructions:
Preheat your oven to 350°F (175°C) and grease a loaf pan. Brown the butter in a small saucepan over medium heat, stirring often until golden and nutty, then set it aside to cool. In a large bowl, whisk together the pumpkin puree, eggs, sugars, maple syrup, oil, and vanilla until smooth. Stir in the cooled brown butter. In a separate bowl, combine the flour, pumpkin spice, baking soda, and salt, then gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the pan, smooth the top, and bake for about an hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool before glazing.
For the salted maple glaze, whisk together powdered sugar, maple syrup, a pinch of salt, vanilla, and a splash of milk until smooth and pourable. Drizzle over the cooled pumpkin bread and let it set before slicing and serving.
Ingredients:
15 oz Pumpkin puree, 2 Eggs (large), 50 g Maple syrup, 240 g All purpose flour, 1/2 tsp Baking soda, 190 g Brown sugar, 50 g Powdered sugar, 1 tsp Pumpkin spice, 1/4 tsp Salt, 1 pinch Salt, 1 tbsp Vanilla extract, 1 dash Vanilla extract, 90 g White sugar, 80 ml Neutral oil, 30 ml Brown butter, 25 g Brown butter, 100 ml Whole milk
