Soft and moist pumpkin bread with maple brown butter glaze

Scale

190 g brown sugar

90 g white sugar

15 oz pumpkin puree

2 large eggs

100 ml whole milk

30 ml brown butter

80 ml neutral oil

1 tbsp vanilla extract

1/4 – 1/2 tsp salt

240 g all-purpose flour

1/2 tsp baking soda

1–2 tsp pumpkin spice

25 g brown butter

50 g maple syrup

50 g powdered sugar

A pinch of salt

Vanilla extract

Milk

1. Preheat oven to 350°F and grease loaf pan

2. Brown butter and let cool

3. Mix wet ingredients until smooth

4. Combine dry ingredients separately

5. Mix dry into wet without overmixing

6. Pour into pan and bake 40–45 minutes

7. Prepare glaze and pour over cooled bread

Do not overmix

Use thick pumpkin puree

Adjust glaze consistency with milk