Moist, nutty, and spiced – perfect for gathering or gifting. For a gift-ready touch, wrap in parchment and twine, and tuck in a cinnamon stick.
Ingredients (1 loaf or 4 mini loaves)
For the bread:
1 cup canned pumpkin purée (not pumpkin pie filling)
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ cup unsalted butter, browned and cooled slightly
1 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
¾ cup chopped, toasted pecans
For the glaze:
1 cup powdered sugar
2–3 Tbsp pure maple syrup
Pinch of salt
Preparation
Prep. Heat oven to 350°F. Grease a 9×5 loaf pan (or mini loaf pans) and line with parchment.
Toast the pecans. Spread chopped pecans on a baking sheet and toast for 8 minutes, until fragrant. Set aside.
Brown the butter. In a saucepan, melt butter over medium heat. Continue cooking until it foams, then turns golden brown with a nutty aroma. Remove from heat and let cool 5 minutes.
Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Mix wet ingredients. In a large bowl, whisk pumpkin, brown sugar, eggs, vanilla, and buttermilk. Slowly stream in the browned butter while whisking.
Combine. Fold dry ingredients into the wet mixture until just combined. Stir in toasted pecans.
Bake. Pour batter into prepared pan. Bake 50–60 minutes (or 30–35 minutes for minis), until a toothpick comes out clean. Cool completely.
Glaze. Whisk powdered sugar, maple syrup, and salt until smooth. Drizzle over cooled bread. Sprinkle with extra pecans if desired.
