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Perfect One-Bowl Pumpkin Bread with Brown Butter Glaze

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This impossibly moist pumpkin bread comes together in one bowl with no mixer required. Topped with a rich, nutty brown butter glaze, it’s the perfect fall treat that tastes like you spent hours on it—but you didn’t.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon (preferably Ceylon)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup granulated sugar (can reduce to ¾ cup)
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • ½ cup vegetable oil (or canola oil)
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter (for glaze)
  • 1 cup powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk (whole or 2%, for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of sea salt (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray exposed sides with nonstick spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until no lumps remain.
  3. Add granulated sugar, brown sugar, eggs, pumpkin purée, oil, Greek yogurt, and vanilla extract to the same bowl. Whisk until smooth and fully combined—batter should be thick and glossy.
  4. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few small lumps are okay.
  5. Pour batter into prepared pan and spread evenly. Tap pan on counter a few times to release air bubbles. Optionally, sprinkle turbinado sugar or pepitas on top.
  6. Bake for 50-60 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too fast, tent with foil at 40 minutes.
  7. Cool in pan for 10 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  8. While bread cools, make glaze: Place unsalted butter in a small saucepan over medium heat. Stir occasionally until butter foams, turns golden, then amber with brown specks at bottom (4-6 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool 5 minutes.
  9. Whisk sifted powdered sugar into brown butter until smooth. Add vanilla and 2 tablespoons milk; whisk again. Add more milk if too thick, more powdered sugar if too thin. Stir in sea salt if using.
  10. Once bread is completely cool, drizzle glaze over top, spreading gently with spoon and letting some drip down sides. Let glaze set 15-20 minutes before slicing.

Notes

Don’t overmix the batter to avoid dense bread. Brown butter can burn quickly—watch closely and remove from heat when amber and nutty. Room temperature ingredients ensure a smooth batter. Cool bread completely before glazing to prevent glaze from melting. Bread tastes even better the next day.

Nutrition

Keywords: pumpkin bread, brown butter glaze, one-bowl recipe, fall baking, moist pumpkin bread, easy pumpkin bread

Find it online: https://leilameals.com/perfect-one-bowl-pumpkin-bread-with-brown-butter-glaze/