Cream Cheese Frosted Brown Butter Pumpkin Bread
Cream Cheese Frosted Brown Butter Pumpkin Bread
Ingredients
For the Brown Butter Pumpkin Bread
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt, full-fat, or sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1/4 cup whole milk
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon heavy cream, as needed for consistency
Instructions
- 1
Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350
- 2
In a large, light-colored saucepan, melt the 1/2 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty. This usually takes about 5-7 minutes. Immediately pour the brown butter into a large mixing bowl to stop the cooking process.
⏱️ 7 min
- 3
Add the brown sugar and granulated sugar to the brown butter in the large bowl. Whisk vigorously until well combined and smooth.
⏱️ 2 min
- 4
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the 1 teaspoon of pure vanilla extract.
⏱️ 3 min
- 5
Fold in the pumpkin puree and plain Greek yogurt (or sour cream) until just combined. Be careful not to overmix at this stage.
⏱️ 2 min
- 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and fine sea salt.
⏱️ 2 min
- 7
Add half of the dry ingredients to the wet mixture, gently folding until almost combined. Pour in the whole milk, then add the remaining dry ingredients. Fold until just combined and no dry streaks of flour remain. Do not overmix, as this can lead to a tough bread.
⏱️ 4 min
- 8
Pour the pumpkin bread batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
⏱️ 55 min•🌡️ 350
- 9
While the bread bakes, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the 1/2 teaspoon of pure vanilla extract. If the frosting is too thick, add 1 tablespoon of heavy cream (or milk) until it reaches a spreadable consistency.
⏱️ 10 min
- 10
Once baked, remove the pumpkin bread from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely. This is crucial before frosting.
⏱️ 60 min
- 11
Once the pumpkin bread is completely cool, spread a generous layer of cream cheese frosting over the top. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Frosted Brown Butter Pumpkin Bread
Ingredients
For the Brown Butter Pumpkin Bread
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt, full-fat, or sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1/4 cup whole milk
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon heavy cream, as needed for consistency
Instructions
- 1
Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350 - 2
In a large, light-colored saucepan, melt the 1/2 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty. This usually takes about 5-7 minutes. Immediately pour the brown butter into a large mixing bowl to stop the cooking process.
⏱️ 7 min - 3
Add the brown sugar and granulated sugar to the brown butter in the large bowl. Whisk vigorously until well combined and smooth.
⏱️ 2 min - 4
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the 1 teaspoon of pure vanilla extract.
⏱️ 3 min - 5
Fold in the pumpkin puree and plain Greek yogurt (or sour cream) until just combined. Be careful not to overmix at this stage.
⏱️ 2 min - 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and fine sea salt.
⏱️ 2 min - 7
Add half of the dry ingredients to the wet mixture, gently folding until almost combined. Pour in the whole milk, then add the remaining dry ingredients. Fold until just combined and no dry streaks of flour remain. Do not overmix, as this can lead to a tough bread.
⏱️ 4 min - 8
Pour the pumpkin bread batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
⏱️ 55 min•🌡️ 350 - 9
While the bread bakes, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the 1/2 teaspoon of pure vanilla extract. If the frosting is too thick, add 1 tablespoon of heavy cream (or milk) until it reaches a spreadable consistency.
⏱️ 10 min - 10
Once baked, remove the pumpkin bread from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely. This is crucial before frosting.
⏱️ 60 min - 11
Once the pumpkin bread is completely cool, spread a generous layer of cream cheese frosting over the top. Slice and serve.
⏱️ 5 min