Brown Butter Miso Pumpkin Bread with Maple Glaze

PREP TIME: 15 minutes | COOK TIME: 70 minutes

Brown Butter Miso Pumpkin Bread with Maple Glaze

When Corey and I were in Healdsburg for our wedding weekend we paid multiple visits to our favorite bakery in the area, Quail & Condor. While I usually stick to their incredible ham & cheese croissants, they had a miso pumpkin muffin that really caught my attention. Needless to say, I ate one and it was life changing. I haven’t stopped thinking about that insane miso/pumpkin mash up since. I love a festive loaf around the holidays so here’s where we ended up. I can promise you that this is the most moist, flavorful, delicious pumpkin loaf you will ever have.

You can find miso paste at most grocery stores, including Trader Joe’s where I got mine. The flavor of miso paste, which is fermented paste made from soybeans and rice, is salty, sweet and umami which really balances out the sweetness of the pumpkin bread and glaze. It’s one of those “I can’t put my finger on it but this tastes better than usual” kind of things. I guarantee you’ll love it, but if you’re thrown off by the miso paste, this loaf will still taste great without it

AUTHOR: broccyourbody

Brown Butter Miso Pumpkin Bread with Maple Glaze

PREP TIME: 15 minutes

COOK TIME: 70 minutes

SERVES: 9

TIME: 85 minutes

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Ingredients

1 1/2 cups (180 grams) all purpose flour
1 teaspoons (6 grams) baking soda
1/2 teaspoons (2 grams) baking powder
2 teaspoons (5 grams) pumpkin pie spice
1/2 teaspoon kosher salt, use 1 teaspoon if you’re skipping the miso paste
1/2 cup (1 stick) unsalted butter
1/2 cup (90 grams) packed dark brown sugar
1 cup (200 grams) granulated sugar
1/4 cup white miso paste
1 cup (250 grams) pumpkin puree, make sure the ingredients are just pumpkin!
1/4 cup whole milk
2 eggs

Maple Glaze:

1 cup powdered sugar
1/4 cup maple syrup
1 tablespoon butter, melted
1/4 teaspoon kosher salt
Roasted pepitas to top

Instructions

Preheat the oven to 350 degrees. Grease a 9.5 x 5 inch loaf pan and line with parchment paper.
In a small saucepan, add the butter over medium-low heat. When the butter is melted, whisk regularly for about 4-6 minutes. The butter will foam and then turn golden brown. Once it’s brown, immediately remove the pot from the heat so that it doesn’t burn.
Pour the brown butter into a large mixing bowl, using a rubber spatula to scrape all the delicious brown bits out.
While the butter cools, add the flour, baking powder, baking soda, salt and pumpkin pie spice to a medium bowl and stir to combine. Set aside.
In a large mixing bowl with the brown butter, add the brown sugar and granulated sugar and whisk to combine.
Add the miso paste, pumpkin puree, milk and eggs and whisk until smooth.
Add the dry mixture and stir until just combined.
Pour the batter into the loaf pan and bake for 60-70 minutes or until dark golden brown a toothpick inserted in the center comes out clean with only a few small moist crumbs. Keep in mind, oven temperatures and loaf pan sizes vary so keep an eye on the loaf for the last several minutes of baking.
Let cool for 30 minutes before adding the icing. To make the icing, whisk together all ingredients until smooth. It should be a runny, but thick consistency. Add more maple syrup if it needs to thin out.
Pour the icing over the cooled pumpkin bread and top with pepitas.
Slice into 1 inch thick slices and enjoy! For leftovers, cover and store at room temperature for up to 4 days or in the refrigerator for up to a week.

Notes

Loaf pan sizes and oven temperatures can vary, so keep an eye on your bread and remove from the oven when it becomes a dark golden brown and is no longer squishy in the center.

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PREP TIME: 15 minutes | COOK TIME: 70 minutes

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