Brown Butter meets Pumpkin Bread
This Brown Butter Pumpkin Bread recipe will leave you speechless. It’s moist texture, warm spices and thick, creamy frosting doesn’t even compare to Starbucks. If you’ve never made pumpkin bread with brown butter, this recipe will make your eyes roll to the back of your head.
Why you'll love this recipe
Easy recipe
Made in one bowl and ready within the hour.
Creamy frosting
The semi-sweet cream cheese frosting adds a layer of luscious and indulgent contrast to the moist pumpkin bread.
Warm and cozy
The combination of warm spices balances the undertones of brown butter. It’s practically a hug in your mouth!
What is brown butter?
Brown butter, “buerre noisette”, is a classic French kitchen method used in dozens of sweet and savory recipes. It is regular butter that has been melted and cooked until the milk solids turn golden brown. This simple process creates a deeply, nutty aroma with hints of caramel, transforming butter into a more flavorful ingredient.
How to brown butter
The process of browning butter can be broken down into two simple phases: melting and browning. There are a few specific visual cues and sounds to look for but once you learn it, you’ll be good as golden.
Step 1: Melt the butter
In a small sauce pan, add butter. I recommend cutting into uniform, small pieces for even melting. Melt butter in a light colored pan. This helps monitor the browning of the butter and prevents from over browning.
Step 2: Bubbles
Once melted, stir frequently to prevent burning. As the butter bubbles and foams, watch for a change in color to a golden brown. This process takes anywhere from 5 to 7 minutes so be patient. We don’t want to burn the butter!
Step 3: White foam
The bubbles start out clear and then turn white. This is the milk solids separating from the fat.
Step 4: Brown specks
Continue cooking until you start to see speckles of brown form at the bottom of the pan. These are the browned milk solids. Once you notice a nutty aroma, remove from the heat. Pour into a separate heat proof bowl.
For extended instructions, see my blog post How to Brown Butter.
What is the best loaf pan to use?
I used 1lb. loaf tins for my pumpkin bread. It’s also the same tins I use for my Easy Sandwich Bread and Brown Butter Banana Bread too. (Shop my affiliate link here)
Do I have to brown my butter?
The addition of brown butter will only amplify the warm spices and richness of pumpkin bread. The toasty undertones elevate the sweetness without overpowering it.
Expert tips from my test kitchen
Don’t reduce the sugar
Sugar plays an important role in the rise, structure and texture. The overall recipe is not very sweet.
Do not over-bake
I like to take my pumpkin bread out of the oven 10 minutes sooner than traditional recipes. This is because I find that it’s very easy to over-bake and dry out the bread.
Measure flour the right way
Use a scale to weigh the flour so you don’t end up with an overly dry and crumbly bread. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. This prevents overpacking the measuring cups.
Do not over-mix the batter
The more you stir, the more gluten you form and it results in a tough, rubbery crumb. Mix the dry ingredients with the wet until the flour is no longer visible.
How to make Pumpkin Bread
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Brown the butter
See blog notes above for how to brown butter.
Make the batter
Whisk the wet ingredients together and gently whisk in the dry ingredients only until no more flour is visible. Over mixing will result in a dense, chewy bread.
Bake
Bake until the exterior is caramelized and when you insert a toothpick in the center, it comes out clean.
Make the frosting
The pumpkin bread must be completely cooled or else it will melt the cream cheese frosting.
Variation to Brown Butter Pumpkin Bread
There are many variations to try with this pumpkin bread. Here are a few of my favorite suggestions:
- Keep it simple with no frosting
- Sprinkle the loaf with cinnamon sugar before baking
- Mix in chocolate chips or chopped nuts
- Sprinkle pumpkin seeds on top for a nice crunch
- Make a streusel topping
- Add a sweet cream cheese swirl layer in the center
How long does pumpkin bread last?
Pumpkin bread can last 2 to 3 days at room temperature or up to a week in the fridge when stored properly. If you freeze it, pumpkin bread can maintain its flavor and texture up to 2 months. However, storage methods vary depending on whether the bread is frosted with cream cheese or plain.
What should I serve pumpkin bread with?
Enjoy it plain with coffee or tea or add a dollop of whipped cream for a dessert worthy treat!
Watch the full recipe tutorial on YouTube
How to store leftover Pumpkin Bread
Store at room temperature
Fresh pumpkin bread stores well on the counter at room temperature for 2-3 days. If you make pumpkin bread without the cream cheese frosting, it stores well on the counter, wrapped tightly in plastic wrap.
Store in the fridge
If you make pumpkin bread with the cream cheese frosting, then follow these next steps: when the loaf is cooled, cut into thick slices, wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. The environment in the refrigerator tends to be very drying so it’s important to wrap tightly in plastic wrap. I’m sure it lasts longer than 3 days but for optimal freshness, enjoy sooner.
Store in the freezer
Once the loaf is fully cooled, slice to your desired thickness, tightly wrap with a layer plastic wrap, then a layer of parchment paper and place in a freezer bag. Thaw in the refrigerator overnight.
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Brown Butter Pumpkin Bread Recipe
Ingredients
For the batter:
- 2 cups all-purpose flour
- 15 ounces / 1 can pumpkin puree NOT pumpkin pie filling
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter browned and melted
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 Tablespoon unsalted butter softened
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 2 Tablespoon unsalted butter softened
- 2 Tablespoons heavy cream
- 1/2 cup powdered sugar adjust sugar quantity based on sweetness preference
- 1 vanilla bean pod split and scraped
Instructions
Before you start
- I highly recommend using a kitchen digital scale for measuring flour because it is easily over-measured. Use the toggle button in the ingredients section to switch between cups and grams. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge.
Preheat the oven and brown the butter
- Preheat oven to 350°F. Prepare a loaf pan with parchment paper. Let any excess parchment paper fall over the sides. Brown the butter and set aside to slightly cool.1/2 cup unsalted butter
Combine the wet ingredients
- In a large mixing bowl, add brown sugar, granulated sugar, pumpkin purée, eggs and browned butter. Whisk to combine until smooth and silky.3/4 cup granulated sugar, 1/4 cup light brown sugar, 15 ounces / 1 can pumpkin puree, 2 large eggs
Combine the dry ingredients
- In a separate bowl, sift and mix together the flour, baking soda, baking powder, spices and salt. Then, fold in the dry ingredients, half at a time - until no more flour is visible. Do not over-mix. If you notice a few clumps, give it a good whisk. Pour the batter into the prepared loaf pan.2 cups all-purpose flour, 1 Tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon sea salt, 1/2 teaspoon baking powder
Bake
- Place thin slivers of butter on the top center of the loaf before baking. Don't skip this step!1 Tablespoon unsalted butter
- Bake at 350°F for 60-65 minutes minutes until the exterior is caramelized in color and peaks of the cake are exposed from the cracks. Leave the bread in the tin for at least 15 minutes for the loaf to hold its shape. Then, transfer to a wire rack to cool on its side to prevent the loaf from sinking. Alternate sides back and forth.Note: Turning the loaf on its side to cool, instead of traditionally on its bottom, is a trick I learned that prevents the loaf from sinking due to the heaviness of the loaf. A wire rack also prevents a soggy bottom from forming as the moisture is released.
Make the frosting
- In a separate bowl, use a hand mixer to beat the softened cream cheese and softened butter together until smooth.Note: If the cream cheese and butter are not softened, the frosting will clump.8 ounces cream cheese, 2 Tablespoon unsalted butter
- Then, add the sugar, heavy cream and vanilla extract. Beat together until smooth and fluffy. Once the loaf is completely cooled, frost.2 Tablespoons heavy cream, 1/2 cup powdered sugar, 1 vanilla bean pod
Video
Notes
- I used 1lb. loaf tins for my pumpkin bread. It's also the same tins I use for my Easy Sandwich Bread and Brown Butter Banana Bread too. (Shop my affiliate link here)
- Do not reduce the sugar quantity. It plays an important role in the rise and structure of the bread. This recipe uses less than the typical pumpkin bread recipe.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
16 Responses
I made this too many times. It’s absolutely delicious! Thank you as always
We love reviews like this! Thank you for trusting our recipes. 🙂
Since we are getting closer to the fall season, I have been looking for a pumpkin bread recipe this past week and feel so lucky to have stumbled upon this one. It is moist, easy to make and absolutely a crowd pleaser. I plan to add this to my cookbook for my family to use.
Thank you Dae! What a kind compliment. We’re happy the family enjoyed our recipe.
Thankyou for the best and easiest recipe! It was delicious
Thank you for enjoying our recipe!
The best pumpkin bread I’ve ever had. It stayed moist for days!
Thank you!
I’ve not been much of a pumpkin fan but this has me sold. SO moist & delicious & was pretty quick to put together! The browned butter is absolutely worth it—I think that may have been the only time consuming step, but still so simple & easy to make! I’ll be making this many more times this season!
Yay! Thanks so much, Brit! 🙂
Cn I use Flax egg instead of egg in this recipe?
Hi Reet, I have not tested out this recipe using flax egg. Typically, you may need to add a bit more flour to help with consistency. Let me know the results if you do!
This recipe is amazing! So moist and delicious. The recipe is so easy to follow as well. Use this recipe next time you crave something sweet. Tastes even better next day so make an extra loaf!
Hi Adina! Thank you for such a lovely review. 🙂 Happy baking!
I can tell you this is hands down the best pumpkin bread I’ve made. It has a divine fluffy cake/chewiness to it with just the right amount of that fall pumpkin flavor we all need come September. Don’t skimp on the frosting, it’s as good as it looks.
⭐️⭐️⭐️⭐️
Hi Patty, thanks so much! We’re happy you’re enjoying our recipes! The extra frosting is intentional for this exact purpose. 🙂