Brown Butter Pumpkin Bread Recipe
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. Trust me!!
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
- 3/4 cup powdered sugar adjust sugar quantity based on sweetness preference
- 1 vanilla bean pod split and scraped
Instructions
- IMPORTANT READ: I highly recommend to weigh your dry and wet ingredients for best accuracy. Toggle between the US Customary and Metric tab in the ingredients section above for weight in grams. Shop my exact scale here. (affiliate link) 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. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
- 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 55-57 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, 3/4 cup powdered sugar, 1 vanilla bean pod
Video
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
Calories: 408kcalCarbohydrates: 50gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 59mgSodium: 243mgPotassium: 73mgFiber: 1gSugar: 30gVitamin A: 730IUVitamin C: 0.1mgCalcium: 40mgIron: 1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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