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Best Easy Brown Butter Pumpkin Bread with Maple Cream Cheese Swirl

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This isn’t your average pumpkin bread. Brown butter adds a nutty richness, and a generous maple cream cheese swirl makes every slice special. It’s the kind of loaf you make on a Sunday and find yourself sneaking slices from all week long.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 can (15 oz) pumpkin puree
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (60ml) real maple syrup
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the butter: Cut butter into even pieces and place in a light-colored saucepan over medium heat. Stir occasionally. After 5-7 minutes, when the butter smells nutty and has golden brown specks, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Combine wet ingredients: In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Slowly drizzle in cooled brown butter while whisking continuously.
  5. Make cream cheese swirl: In a small bowl, beat softened cream cheese with a hand mixer until smooth. Add maple syrup, powdered sugar, and vanilla extract. Beat until fully combined and silky. Set aside at room temperature.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  7. Layer batter and swirl: Pour half the batter into prepared loaf pan. Drop half the cream cheese mixture by spoonfuls over batter. Use a toothpick to gently swirl. Repeat with remaining batter and cream cheese mixture, creating a more pronounced swirl on top.
  8. Bake for 55-65 minutes. At 45 minutes, check bread; if top is browning too quickly, tent loosely with foil. Bread is done when a toothpick inserted into center (avoiding cream cheese) comes out clean or with a few moist crumbs. Internal temperature should be around 200°F (93°C).
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing, at least 2 hours.

Notes

Don’t walk away from the browning butter. Room temperature ingredients matter. Use a kitchen scale for accuracy. Let the bread cool completely before slicing. Check for doneness early.

Nutrition

Keywords: pumpkin bread, brown butter, maple cream cheese, fall baking, easy pumpkin bread, cream cheese swirl

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