Fall brings the cozy joy of baking, especially with the delightful aroma of moist pumpkin bread! And what’s even better? We’ve topped it with a heavenly brown butter cream cheese frosting!
Pumpkin Bread With Brown Butter Cream Cheese Frosting
PUMPKIN BREAD
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups pumpkin puree
- 1 teaspoon vanilla extract
FROSTING
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (browned)
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
MAKE THE CAKE
- Preheat oven to 350°F.
- In a large bowl, combine the wet ingredients: granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the bowl: flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk until batter is smooth without lumps.
- Grease and line a loaf pan with parchment paper. Pour the batter into the pan.
- Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool for about an hour.
FROSTING AND ASSEMBLY
- Brown the butter over medium heat in a pan for 5 to 6 minutes until it bubbles and browns. Be careful not to burn it. Let it cool until solid at room temperature or chill in the fridge for a few minutes.
- In a mixing bowl, combine the browned butter, cream cheese, powdered sugar, and vanilla extract. Beat until fluffy and smooth for 1 to 2 minutes.
- Once the cake has cooled, spread the frosting on top as much as you like.
- Slice and savor the deliciousness!
