It's PUMPKIN season!! This tender, moist pumpkin bread with maple browned butter glaze is delightful! Healthier with reduced sugar, full of aromatic spices, it'll become a family favorite
Preheat the oven to 350° and liberally grease (or spray) a 9" loaf pan or 4 mini loaf pans. In a mixer, on medium, cream together the butter and dark brown sugar until fluffy and combined. Add pumpkin, eggs, spices and mix on low until combined. *It might look curdled, but don't worry it will play well with the other ingredients.
Using a whisk, mix your flour, baking soda, and salt in a separate bowl. Slowly pour flour mixture into wet ingredients and mix just until combined, scrape down sides if needed.
Scoop the dough into prepared pan(s), it will be thick, using a spatula spread evenly. Bake at 350 for 40-55 minutes for large loaf or 25-30 minutes for mini loaves. Remove from oven when the top springs back slightly and a toothpick inserted comes out clean. Place on cooling rack for 10 minutes. Invert loaf onto cooling rack, then carefully (it'll be hot) turn it back to right side up so you don't get the cooling rack marks on your bread. Cool completely before glazing.
Making the Glaze (Pumpkin Bread is also delicious without the glaze)
Heat butter over medium heat in a heavy bottomed saucepan until melted. While browning the butter will foam up, continue to occasionally stir through this stage. Once it starts getting little brown flecks in it and the foaming subsides it will have a "nutty" aroma. Remove from heat.
Allow to cool for a few minutes while you measure out the rest of the glaze ingredients. Add the powdered sugar and maple syrup and whisk well to combine, might "seize" up a bit. Pour in your milk or cream and continue whisking and adding a little cream until it's a pourable consistency. Pour or spread glaze/frosting over pumpkin bread.
Store in an airtight container on the counter for 3-4 days. Pumpkin bread may be frozen if wrapped tightly in plastic wrap (does better if frozen before frosting).