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Browned Butter Cream Cheese Pumpkin Bread
Boulangerie

Browned Butter Cream Cheese Pumpkin Bread

1 h 15Pour 10Nutri-Score D€€
par @dan.made.it1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • butter (browned and cooled slightly)Produits laitiers115 g
  • cream cheese (softened)Produits laitiers115 g
  • granulated sugarÉpicerie200 g
  • brown sugar (packed)Épicerie100 g
  • eggs (room temperature)Produits laitiers2 morceaux
  • pumpkin pureeÉpicerie250 g
  • vanilla extractÉpicerie10 ml
  • all-purpose flourCéréales250 g
  • baking sodaÉpicerie5 g
  • baking powderÉpicerie4 g
  • pumpkin pie spiceÉpices8 g
  • saltÉpices3 g

par portion

Nutrition

266kcal

Glucides
33 g
Protéines
4 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier ×2
  • Fouet
  • Moule à cake
  • Four
  • Grille de refroidissement

pas à pas

Préparation

  1. Brown the butter

    • Melt the butter in a saucepan over medium heat.
    • Cook until the milk solids turn golden and smell nutty, then set aside to cool slightly.
    Étape 1

  2. Preheat the oven

    • Preheat the oven to 175 °C and grease the loaf pan.
    Étape 2

  3. Mix the wet ingredients

    • Whisk the cream cheese with the granulated sugar and brown sugar until smooth.
    • Beat in the eggs one at a time, then stir in the pumpkin puree, browned butter and vanilla.
    Étape 3

  4. Add the dry ingredients

    • Whisk the flour, baking soda, baking powder, pumpkin pie spice and salt together.
    • Fold the dry mixture into the wet batter until just combined.
    Étape 4

  5. Bake the bread

    • Pour the batter into the prepared loaf pan and smooth the top.
    • Bake until a skewer inserted in the center comes out clean.
    Étape 5

  6. Cool and slice

    • Let the bread cool in the pan for a few minutes, then turn out onto a cooling rack.
    • Slice once fully cooled.
    Étape 6
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