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Browned Butter Cream Cheese Pumpkin Bread
Bakery

Browned Butter Cream Cheese Pumpkin Bread

1 h 15 minServes 10Nutri-Score D€€
from @dan.made.it1 import0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • butter (browned and cooled slightly)Dairy115 g
  • cream cheese (softened)Dairy115 g
  • granulated sugarPantry200 g
  • brown sugar (packed)Pantry100 g
  • eggs (room temperature)Dairy2 pieces
  • pumpkin pureePantry250 g
  • vanilla extractPantry10 ml
  • all-purpose flourGrains250 g
  • baking sodaPantry5 g
  • baking powderPantry4 g
  • pumpkin pie spiceSpices8 g
  • saltSpices3 g

per serving

Nutrition

266kcal

Carbs
33 g
Proteins
4 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×2
  • Whisk
  • Loaf pan
  • Oven
  • Cooling rack

step by step

Method

  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.
    Step 1

  2. Preheat the oven

    • Preheat the oven to 175 °C and grease the loaf pan.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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