Bake With Me: Pumpkin Bread with Brown Butter Maple Icing

Since fall is officially here, I thought I’d ring it in with some fall baking. In my house, all of the fall scented candles have been lit and riding boots brought out…all that we needed was a new fall recipe. Today, I made a Pumpkin bread. Pumpkin is basically the definition fall, so i figured that I had to start off my fall baking with it. This bread is perfect with a cup of tea for breakfast, a snack, or even for dinner.  Here’s how I made it!

 *adapted from Hayley Parker of The Domestic Rebel*

Ingredients for the Bread:

1 & 1/2 cups of all-purpose flour
1/2 a cup of unsalted butter softened (one stick)

1 Cup of light or dark brown sugar (whichever you prefer)
1 Cup of pumpkin pie filling
2 Large Eggs
1 teaspoon of cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt

Ingredients for the Glaze:

 1/2 cup of unsalted butter (one stick)
2 cups of confectioners/powdered sugar
2 & 1/2 tablespoons of maple syrup
A large dash of milk (add more if need be.) 

 Directions:

1. Preheat oven to 350 degrees F. Then, spray your pan of choice with cooking spray. I chose to bake mine in a bundt pan, but a regular loaf pan will do just fine.
2. In a large bowl, combine all of the above ingredients for the bread and beat (with a handheld mixer or standing one) scraping down the sides. Continue until well mixed.
3. Pour the bread mixture into the your pan. Bake for about 35-40 minutes, or until you insert a toothpick in the middle and it comes out clean. Also, don’t let the sides of the bread get too brown and crispy! Cool for about 15-20 minutes, then turn it over on to a wire rack to cool completely.
4. While the bread is cooling, it’s time to start your glaze. In a small saucepan, melt the butter on medium to high heat until it just starts to sizzle. Take the pan off of the heat and add in the powdered sugar and maple syrup. Stir that together, and then add the milk in until the mixture is completely smooth. 
5. Pour the glaze over the top of the loaf, top with pecans (optional,) and let it set. Once set, cut and serve!