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Best Brown Butter Pumpkin Bread: 5-Ingredient Maple Swirl

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A moist, spiced pumpkin bread featuring a rich brown butter base and a tangy maple cream cheese swirl. This easy-to-make loaf is perfect for fall and comes together in under 45 minutes of active time.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 can (425g) pure pumpkin puree
  • 1 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 4 ounces (113g) full-fat brick cream cheese, softened
  • 2 tablespoons real maple syrup
  • 2 tablespoons powdered sugar

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring constantly until it smells like toasted hazelnuts and has brown bits. Remove from heat and let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, whisk the cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Mix in vanilla extract.
  5. Add pumpkin puree to the sugar mixture and whisk until incorporated. Gently fold in buttermilk.
  6. Add dry ingredients to wet ingredients in three additions, folding gently with a spatula until just combined.
  7. In a small bowl, mix softened cream cheese, maple syrup, and powdered sugar until smooth.
  8. Pour half the batter into the prepared pan. Dollop half the cream cheese mixture on top. Add remaining batter, then remaining cream cheese. Swirl gently with a knife to create ribbons.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if the top browns too quickly.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure eggs are at room temperature to prevent the butter from seizing. Weigh flour for accuracy. Do not use pumpkin pie filling; use pure pumpkin puree. The bread must cool completely before slicing to prevent a gummy texture. Can be frozen for up to three months.

Nutrition

Keywords: pumpkin bread, brown butter, maple cream cheese swirl, fall baking, easy bread recipe, gluten-free option, dairy-free option

Find it online: https://cheerycrisp.com/best-brown-butter-pumpkin-bread-5-ingredient-maple-swirl/