Fudgy Pumpkin Bread with Browned Butter Glaze
This pumpkin bread recipe is packed with as much pumpkin as possible, making it unbelievably moist, dense, and fudgy. It's almost like biting into a piece of fudge! The browned butter glaze on top just makes things extra amazing!
Servings 24 servings
Calories 292kcal
Ingredients
- 30 ounces pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup applesauce preferably unsweetened
- 3 1/2 cups flour
- 1 cup granulated sugar
- 2 cups brown sugar reduce by 1/4 cup if using sweetened applesauce
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 4 large eggs
- 1/2 cup butter
- 1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease two 9x5 loaf pans.
- In a large bowl, beat together the pumpkin, oil, and applesauce until well combined with an electric mixer.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, baking powder, salt, ginger, and cloves.
- Slowly mix the dry ingredients into the wet until combined.
- Beat in the eggs, one at a time, until well combined.
- Pour batter evenly between the two pans. Bake for 50 minutes or until a tester comes out clean.
- Cool for 5 minutes before removing from the pan to a wire rack. Cool completely.
- While the bread is cooling, add the butter to a small sauce pan over medium heat and let melt. Once melted, continue cooking, whisking often, until the butter foams. When the butter begins foaming, whisk constantly until the butter turns a deep golden shade. Remove from the heat and whisk in the powdered sugar.
- Drizzle over the bread.
Video
Nutrition
Calories: 292kcal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 168mg | Potassium: 140mg | Fiber: 1g | Sugar: 33g | Vitamin A: 5680IU | Vitamin C: 1.6mg | Calcium: 37mg | Iron: 1.6mg