Pumpkin Bread With Cream Cheese Frosting
Indulge in the warm flavors of fall with our Pumpkin Bread with Brown Butter Cream Cheese Frosting. This moist and spiced pumpkin bread is elevated to a whole new level with the rich, nutty goodness of brown butter and the creamy tang of cream cheese frosting. Perfect for cozy mornings or festive gatherings. Autumn's best pumpkin bread!
Servings: 12 servings
Calories: 546kcal
Equipment
Ingredients
- 15 oz pumpkin puree I use Libby's
- 1 cup granulated sugar
- ¾ cup brown sugar
- ⅓ cup olive oil
- 2 eggs room temperature
- 8 oz cream cheese room temperature
- 1 teaspoon vanilla extract
- ½ cup milk room temperature
Dry Ingredients
- 1¾ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Brown Butter Cream Cheese Frosting
- ½ cup brown butter
- 8 oz cream cheese room temperature
- 2 cups powdered sugar sifted
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon whole milk
Instructions
Pumpkin Bread
- Preheat oven to 350°F, line loaf pan with parchment paper and spray with non stick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, mix the pumpkin puree, both sugars and olive oil. Mix in eggs
- Add whole block of room temperature cream cheese and mix until incorporated but chunky. Mix in vanilla and milk
Dry Ingredients
- In a large mixing bowl, whisk flour, baking soda, baking powder, cinnamon, salt, ginger, cloves , nutmeg and allspice
- Pour dry ingredients into pumpkin mixture then mix on low until fully incorporated
- Pour pumpkin bread into prepared loaf pan then bake for 70-80 minutes until toothpick comes out of the center with no crumbs or just a few. Allow pumpkin bread to fully cool before adding frosting
Brown Butter Cream Cheese Frosting
- Melt butter in a medium sauce pot over medium-low heat until melted. Allow butter to continue cooking over low-medium heat. Butter will be sputtering then start to quiet down and stop popping. Stir butter occasionally during process and watch closely. Butter will turn golden brown, remove from heat immediately, pour into a heat proof dish and allow to cool
- Add cooled brown butter and cream cheese to a large mixing bowl then blend with an electric hand mixer for 1 minute on medium speed until soft and smooth
- Mix in sifted powdered sugar, vanilla, salt, and milk on low. Turn mixer to medium-high speed then continue mixing for 2-3 minutes until frosting is soft and fluffy
- Top pumpkin bread with cream cheese frosting
Notes
Do not overmix bread batter.
Start with room temperature ingredients for best baking outcome.
Spray loaf pan with non stick cooking spray, line with parchment paper and spray again. This allows for easy removal after baking.
Brown butter frosting can be made up to 48 hours ahead of time and stored in an airtight container in the fridge. Let come to room temperature before frosting pumpkin bread.
Check bread for doneness by inserting a toothpick to the center of the bread after 70 minutes. Toothpick should come out clean or with just a few crumbs. If wet, continue cooking in increments of 5 minutes, checking with a toothpick each time. All ovens cook differently, so cooking time may vary slightly.
Fully cool pumpkin bread before frosting.
Nutrition
Calories: 546kcal | Carbohydrates: 70g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 484mg | Potassium: 194mg | Fiber: 2g | Sugar: 53g | Vitamin A: 6318IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
