Brown Butter Pumpkin Bread (VIDEO)
October 5, 2023
Brown Butter meets Pumpkin Bread.
If you are a pumpkin lover, this recipe was made for you. My Brown Butter Pumpkin Loaf doesn’t compare to Starbucks. The rich, brown butter notes combined with the cream cheese frosting is unlike anything you’ll ever get at a coffee shop.
Why you'll love this recipe.
Rich flavors
The rich, nutty notes of brown butter add depth to the pumpkin flavor.
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!
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.
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.
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!
White foam
The bubbles start out clear and then turn white. This is the milk solids separating from the fat.
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 brown butter pumpkin bread. It’s also the same tins I use for my Easy Sandwich Bread recipe too. (Shop my affiliate link here)
Important notes.
This recipe makes one hefty pumpkin loaf with plenty to share. But for those that would like to prep and freeze, I suggest using two separate bowls for each batch and here is why:
Consistency
For maximum consistency of an even distribution of baking ingredients such as flour, baking soda and spices. When you double all the ingredients in the same bowl, it will be challenging to maintain consistency and will result in uneven distribution of ingredients.
Avoid over-mixing
You do not want to over-mix. Over-mixing the batter will lead to dense bread. This is a baking no-no.
Leavening agents
Leavening agents like baking soda and baking powder may not react the same way in a larger batch and potentially affect the bread’s rise and texture. We want to avoid this.
Watch the full recipe tutorial on YouTube:
Expert tips.
Don’t reduce the sugar
Sugar plays an important role in the rise, structure and texture of my pumpkin bread. The overall recipe is not very sweet. It’s the perfect balance of flavors. Any significant adaptations and results will vary.
Do not over-bake
I like to take my banana 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 pumpkin bread. The bread continues to bake as it cools. This way, you’re left with moist loaf EVERY SINGLE TIME.
Measure flour the right way
Extra flour yields an extra dry banana bread. I prefer and recommend weighing dry ingredients, especially with baking but you can also use the “fluff and scoop” method. Using a fork, lightly fluff the flour in its container. Use a spoon to scoop the flour into the measuring cup, piling it slightly over the top. Do not pack it in. Gently run the straight edge of a knife over the rim of the cup to level the flour, sweeping the excess back into the original container or flour bag.
Do not over-mix the batter
Do not over-mix the flour into the wet ingredients. 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.
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
- Mix in chocolate chips or chopped nuts
- Sprinkle pumpkin seeds on top for a nice crunch
- Make a streusel topping
- Add sweet cream cheese swirl layer in the center or on top
How to store leftovers.
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. 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. You may also freeze to extend the life of the pumpkin bread.
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. Store up to 2 months in the freezer. Microwave at 10 second intervals.
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Brown Butter Pumpkin Bread
Ingredients
- 2¼ cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 15 ounces pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter browned and melted
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 3 Tablespoon unsalted butter softened
- 1/2 cup powdered sugar
- 1 vanilla bean pod split and scraped
Instructions
- Preheat oven to 350°F / 176°C. Prepare a loaf pan with parchment paper. Let any excess parchment paper fall over the sides.
- In a large mixing bowl, add brown sugar, granulated sugar, pumpkin purée, eggs and browned butter. Whisk to combine until smooth and silky. How to brown butter: To a small pan or skillet, melt the butter over medium-low heat. Preferably use a light colored pan so you can see the brown butter better as it cooks. It can burn easily. Stir frequently and watch carefully as the butter starts to slowly simmer, then bubble and finally a soft foam on the top layer. You’ll notice the colors changing from yellow to golden yellow to toasted brown with specks. Those brown specks are the butter’s milk solids caramelizing. We want this! We need this! Continue stirring to ensure the milk solids are evenly golden and toasted. This process takes about 5-7 minutes. Once it resembles the color of graham crackers, remove off the heat and proceed with the directions. See extended directions on How to Brown Butter here: https://bakecookrepeat.com/recipe/how-to-brown-butter/1/2 cup granulated sugar, 1/4 cup brown sugar, 15 ounces pumpkin puree, 2 large eggs, 1/2 cup unsalted butter
- Sift the flour, baking soda, spices and salt. Then, add to wet mixture. Whisk in the dry ingredients until no more flour is visible. Pour the batter into the prepared loaf pan.2¼ cups all-purpose flour, 1 Tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon sea salt
- Bake at 350°F / 176°C for 55 minutes until the exterior is caramelized in color and peaks of the yellow cake are exposed from the cracks. Brush the tops with butter. Leave the bread in the tin for at least 10 minutes for the loaf to hold its shape. Then, transfer to a wire rack to cool. This helps prevent a soggy bottom as the moisture is released.
- In a separate bowl, use a hand mixer to beat the frosting ingredients together until smooth and fluffy. Once the loaf is completely cooled, frost and enjoy!8 ounces cream cheese, 3 Tablespoon unsalted butter, 1/2 cup powdered sugar, 1 vanilla bean pod
Notes
- I highly recommend to weigh your dry and wet ingredients for best accuracy. Measuring flour the accurate way is important for baking recipes. See How to Measure Flour blog post.
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 Disclaimer4 Comments
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Patty
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.
⭐️⭐️⭐️⭐️-
Patricia
Hi Patty, thanks so much! We’re happy you’re enjoying our recipes! The extra frosting is intentional for this exact purpose. 🙂
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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!