Brown Butter Pumpkin Bread with Cream Cheese

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Author: Delphine Fortin
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hour 35 minutes
Yield: 1 loaf 1x
Category: Quick breads
Cuisine: American
Diet: Vegetarian

Brown butter pumpkin bread with cream cheese is the ultimate fall treat to indulge. This pumpkin bread is soft, moist, loaded with pumpkin spice flavors, and better than in your favorite coffee shop!

Ingredients

Scale

For the pumpkin bread:

1 stick (115g) butter, unsalted
1 ¼ cup (150g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground allspice
1 pinch of salt
1 cup (225g) pumpkin puree
⅓ cup (90g) sour cream
1 teaspoon vanilla extract
½ cup (90g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs

For the cream cheese filling:

4 ounces (110g) cream cheese, softened
1 egg, at room temperature
¼ cup (50g) granulated sugar
3 Tablespoons all-purpose flour

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Instructions

Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
To make brown butter, melt the butter in a small pan over medium heat until browning, swirling the pan as needed. Do not wait too long or melted butter will evaporate a little. Allow to cool slightly before using.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt.
In a separate bowl, whisk together pumpkin, sour cream, eggs, vanilla and both sugars until no lump remains. Gradually pour in the slightly cooled brown butter, whisking as you go.
Add the wet ingredients to the dry ingredients, and mix until just combined.
To make the cream cheese filling, beat softened cream cheese, egg, flour and sugar with an electric hand mixer for a full one minute or until very smooth.
Spoon about half of the cake batter into the loaf pan, then spread the cream cheese filling into one layer, making a few swirls using the tip of a knife. Cover with the remaining cake batter and smooth out the top.
Bake for about 45-50 minutes, or until a wooden pick inserted in center of cake comes out clean. Let the bread cool into the pan on a rack for 15 minutes, then turn the cake upside down onto the rack.

Notes

NB: For a quicker version, this brown butter pumpkin bread can also be made without the cream cheese filling. Alternatively, you can turn it into individual muffins.