Step 1

Preheat oven to 350° and line a 8 1/2” x 4 1/2” loaf pan with parchment paper and spray with nonstick cooking spray.

Step 2

Add butter to a sauce pan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. Keeping the butter moving helps to have an even browning and prevents burning. After a couple of minutes, the butter will begin to brown and turn a nice golden Amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5 to 10 minutes.

Step 3

Add pumpkin purée, pure maple syrup, eggs, and vanilla to a large bowl. Whisk together until smooth. Whisk in brown butter.

Step 4

In a large bowl, mix together the whole wheat pastry flour, flaxseed, baking soda, cinnamon, nutmeg, ginger, and allspice until well combined. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared pan and smooth top with a spatula. Bake for 50 to 65 minutes until a tester comes out clean or with just a few crumbs attached. Allow bread to cool in pan for 10 minutes, then remove bread from pan, and place on a wire rack to cool completely.

Step 5

Once bread is completely cool, make the maple glaze: in a small bowl, whisk together the powdered sugar, pure maple syrup, and milk (only if necessary to thin the glaze) over the pumpkin bread, then cut into slices, and serve!