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.
Expert tips.
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.
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)
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
Watch the full recipe tutorial on YouTube:
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 or thaw in the refrigerator overnight.
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Brown Butter Pumpkin Bread Recipe
Ingredients
- 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 ground cinnamon
- 1/4 teaspoon sea salt
- 1 Tablespoon unsalted butter softened
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 3 Tablespoon unsalted butter softened
- 1/2 cup powdered sugar adjust sugar quantity based on sweetness preference
- 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.
- Brown the butter and set aside to slightly cool.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 unsalted butter
- In a large mixing bowl, add brown sugar, granulated sugar, pumpkin purée, eggs and browned butter. Whisk to combine until smooth and silky. Note: 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. It is not very sweet to begin with!Note: Room temperature eggs are an important part of baking. If the eggs are not room temperature, place them in bowl with WARM water for 5 minutes. Replace the water until eggs are no longer cold.3/4 cup granulated sugar, 1/4 cup light brown sugar, 15 ounces / 1 can pumpkin puree, 2 large eggs
- In a separate bowl, sift and mix together the flour, baking soda, spices and salt.2 cups all-purpose flour, 1 Tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon sea salt
- 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.
- Place thin slivers of butter on the top center of the loaf before baking. Don't skip this step!Note: The way the butter melts during baking creates the iconic, beloved center crack we all know and love! It also adds richness to a typically, plain crust.1 Tablespoon unsalted butter
- Bake at 350°F / 176°C for 53-55 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 10 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.
- 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.
- 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.
- 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.
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
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. 🙂