Melt your butter in a small saucepan over medium heat. Continue cooking until it turns golden brown and smells wonderfully nutty. Don’t discard those little browned bits—that’s where so much of the flavor is!

You’ll need browned butter for both the bread and the glaze, so you can brown it all at once and divide it.

Preheat your oven to 355°F and line a loaf pan with parchment paper.

In a large bowl, combine the pumpkin, eggs, ½ stick browned butter, milk, and vanilla.

Add the granulated sugar and brown sugar and mix until combined.

Add the flour, baking powder, baking soda, and pumpkin pie spice. Gently mix just until combined. Don’t overmix your batter.

Pour into your prepared loaf pan and bake at 355°F for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the pumpkin bread to cool completely before glazing.

Combine the powdered sugar and heavy whipping cream and whip until smooth and creamy.

Gently fold in 4 tablespoons of browned butter.

Once your pumpkin bread is completely cool, spoon or drizzle that brown butter glaze generously over the top.

Finish with a beautiful drizzle of maple syrup over the glaze.

Slice, serve, and enjoy! 🤎🍁