Cream Cheese Frosted Brown Butter Pumpkin Bread
Cream Cheese Frosted Brown Butter Pumpkin Bread
Ingredients
For the Brown Butter
- 1/2 cup unsalted butter
For the Pumpkin Bread
- 1/2 cup brown butter, cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin puree
- 1/2 cup plain Greek yogurt, or sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup whole milk
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk, as needed, for consistency
Instructions
- 1
Prepare the brown butter: In a small saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and pour into a heatproof bowl to cool completely. This will take about 10-15 minutes.
⏱️ 15 min
- 2
Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350
- 3
In a large mixing bowl, combine the cooled brown butter, 1 cup light brown sugar, and 1/2 cup granulated sugar. Whisk together until well combined and smooth.
⏱️ 3 min
- 4
Add the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract, 15 ounces canned pumpkin puree, and 1/2 cup plain Greek yogurt until the mixture is perfectly incorporated and smooth.
⏱️ 5 min
- 5
In a separate medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt.
⏱️ 3 min
- 6
Gradually add the dry ingredients to the wet mixture in the large bowl, alternating with the 1/4 cup whole milk. Mix until just combined, being careful not to overmix. A few streaks of flour are okay.
⏱️ 4 min
- 7
Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 60 min•🌡️ 350
- 8
While the pumpkin bread bakes, prepare the cream cheese frosting: In a medium bowl, using an electric mixer, beat the 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth and creamy.
⏱️ 3 min
- 9
Gradually add the 2 cups sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Stir in the 1 teaspoon vanilla extract. If the frosting is too thick, add 1 tablespoon whole milk, as needed, until it reaches a spreadable consistency.
⏱️ 4 min
- 10
Once the pumpkin bread is baked, remove it from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This is crucial before frosting to prevent the frosting from melting.
⏱️ 60 min
- 11
Once the pumpkin bread is fully cooled, generously spoon the cream cheese frosting onto the top and spread evenly. Slice into individual portions and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Frosted Brown Butter Pumpkin Bread
Ingredients
For the Brown Butter
- 1/2 cup unsalted butter
For the Pumpkin Bread
- 1/2 cup brown butter, cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin puree
- 1/2 cup plain Greek yogurt, or sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup whole milk
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk, as needed, for consistency
Instructions
- 1
Prepare the brown butter: In a small saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and pour into a heatproof bowl to cool completely. This will take about 10-15 minutes.
⏱️ 15 min - 2
Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350 - 3
In a large mixing bowl, combine the cooled brown butter, 1 cup light brown sugar, and 1/2 cup granulated sugar. Whisk together until well combined and smooth.
⏱️ 3 min - 4
Add the 2 large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract, 15 ounces canned pumpkin puree, and 1/2 cup plain Greek yogurt until the mixture is perfectly incorporated and smooth.
⏱️ 5 min - 5
In a separate medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt.
⏱️ 3 min - 6
Gradually add the dry ingredients to the wet mixture in the large bowl, alternating with the 1/4 cup whole milk. Mix until just combined, being careful not to overmix. A few streaks of flour are okay.
⏱️ 4 min - 7
Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 60 min•🌡️ 350 - 8
While the pumpkin bread bakes, prepare the cream cheese frosting: In a medium bowl, using an electric mixer, beat the 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth and creamy.
⏱️ 3 min - 9
Gradually add the 2 cups sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Stir in the 1 teaspoon vanilla extract. If the frosting is too thick, add 1 tablespoon whole milk, as needed, until it reaches a spreadable consistency.
⏱️ 4 min - 10
Once the pumpkin bread is baked, remove it from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This is crucial before frosting to prevent the frosting from melting.
⏱️ 60 min - 11
Once the pumpkin bread is fully cooled, generously spoon the cream cheese frosting onto the top and spread evenly. Slice into individual portions and serve.
⏱️ 5 min