But because I’m stubborn (and in denial) I’ve been rocking my boots, flannels and leggings and sweating profusely while doing so… only until I crank up the AC in October(!!!) and then I feel a little more fall-ish.
I’ve lit pumpkin candles around the house. I’ve purchased logs of wood for fires. I’ve even draped throw blankets back on over the couches to invite fall into Sacramento. But it’s still Daisy-Duke weather and I’m about to lose it.
The rest of the world is blissfully sipping PSL’s while they bundle up in peacoats and scarves and break out their Hunter boots for impending thunderstorms. Me? I’m digging through my closet for the tiniest shorts I own in an attempt to stay cool and the only thunderstorm in Sacramento is the thunderous sobbing by yours truly over the fact that it’s ALMOST ONE HUNDRED DEGREES STILL.
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Like, WTF Mother Nature? What did I ever do to you? Don’t you know PSL’s are seasonal? Don’t you know they GO AWAY SOON?! I cant very well sip on them blissfully while red leaves twirl at my feet when I’m still wearing a bikini and slapping on sunscreen.
Life can be so unfair at times.
But despite the weather hiccup, I’m completely in the midst of my fall baking. Pumpkin and caramel apple errthang, people. And I couldn’t very well usher in my fake-fall without pumpkin bread! Pumpkin bread is one of those warming, comforting carbs that I simply cannot resist. Whether it’s topped with a glaze, studded with nuts, or plain nekkid, I love it any which way and prefer a thick slice for breakfast with my coffee. This bread is perfectly fluffy and moist without being too wet, has a soft and tender crumb, and is topped with the best brown butter maple glaze that drips down over the top of this well-spiced loaf.
Even if the outdoors feel like July, at least you can eat fall!
NOTE: Some people have had issues with the glaze separating. I highly suggest letting the brown butter cool completely before whisking in the remaining glaze ingredients. This should help prevent the glaze from separating.
adapted slightly from Land O Lakes Baking & More Cookbook
4.7 from 31 reviews
The BEST Pumpkin Bread with Brown Butter Maple Icing
Author: Hayley Parker, The Domestic Rebel
Recipe type: Breakfast
Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!
½ cup butter, softened (I used Land O Lakes)
1 cup dark brown sugar
1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
1 & ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 & ½ cups all-purpose flour
½ cup (1 stick) butter
1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
1-2 Tbsp maple syrup
¼ cup milk, optional if glaze is too thick
Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!