Get ready to revolutionize your baking game with a pumpkin bread recipe that's about to become your new obsession! Imagine a perfectly moist, warmly spiced pumpkin loaf, elevated by an unexpected umami-rich miso brown butter glaze that will make your taste buds dance. This isn't just another basic pumpkin bread - it's a culinary adventure that blends traditional comfort with innovative flavor, guaranteed to impress everyone from casual home bakers to serious foodie friends.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup miso paste
- 1/4 cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set aside.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Whisk together until well blended and smooth.
- Add 1/2 cup of vegetable oil and 2 large eggs to the pumpkin mixture. Whisk until the ingredients are fully incorporated and the mixture is creamy.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of ground cinnamon, and 1/2 tsp of salt. Mix well to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check for doneness around the 50-minute mark.
- While the bread is baking, prepare the miso brown butter glaze. In a small saucepan, melt 1/4 cup of unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown and develops a nutty aroma, about 5-7 minutes.
- Remove the saucepan from heat and whisk in 1/4 cup of miso paste until smooth and well combined. Allow the glaze to cool slightly while the bread finishes baking.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Once the bread is completely cool, drizzle the miso brown butter glaze over the top. Allow the glaze to set for a few minutes before slicing.
- Serve the pumpkin bread with miso brown butter glaze as a delightful treat for breakfast or as a snack. Enjoy!
Tips
- Use fresh, high-quality pumpkin puree for the best flavor and texture. Avoid watery canned pumpkin.
- Don't overmix the batter - this can lead to tough, dense bread. Mix just until ingredients are combined.
- Check your bread's doneness early. Ovens vary, so start testing around 50 minutes to prevent drying out.
- For the brown butter glaze, watch carefully while browning to prevent burning. The nutty aroma is your key indicator.
- Let the bread cool completely before glazing to ensure the miso brown butter sets beautifully.
- Store the bread wrapped tightly at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 40mg
