Description
Moist pumpkin bread made with brown butter and warm spices, topped with fluffy cream cheese frosting and crunchy candied pecans.
Ingredients
Brown Butter Pumpkin Bread:
4 tbsp unsalted butter, browned
¼ cup canola oil
1 cup packed light brown sugar
2 tbsp pure maple syrup
2 large eggs, room temperature
1 tsp vanilla extract
1 cup pumpkin puree
⅓ cup sour cream, room temperature
1½ cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
Cream Cheese Frosting:
4 oz full-fat cream cheese, softened
2 tbsp unsalted butter, softened
1½ cups powdered sugar, sifted
1 tsp vanilla extract
⅓ cup candied pecans, chopped
Instructions
1. Preheat oven to 350°F, grease and line a 9×5″ loaf pan.
2. Brown the butter over medium heat until golden and nutty; set aside to cool.
3. In a bowl, whisk together brown butter, oil, sugar, and maple syrup.
4. Add eggs and vanilla, then mix in pumpkin purée and sour cream until smooth.
5. In a separate bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and nutmeg.
6. Gently fold dry ingredients into the wet mixture until just combined.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 20 minutes, then remove and cool fully on a wire rack.
10. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla; whip until fluffy.
11. Spread frosting evenly over the cooled loaf.
12. Sprinkle chopped candied pecans on top.
13. Slice with a serrated knife and serve.
Notes
Use pure pumpkin purée, not pumpkin pie filling.
Room-temperature ingredients make a smoother batter.
Sour cream keeps the bread moist and rich.
Brown butter adds deep nutty flavor — don’t skip it.
Cool completely before frosting to avoid melting.
Optional mix-ins: ½ to 1 cup chopped nuts or chocolate chips.
You can substitute gluten-free 1:1 flour.
To make muffins: Bake 20–25 minutes at 350°F.
Cream cheese frosting can be made up to 3 days ahead.
Store in fridge 3–4 days or freeze tightly wrapped.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 442
- Sugar: 44g
- Sodium: 184mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 67mg