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Best Brown Butter Pumpkin Bread: 5-Ingredient Cream Cheese Swirl

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A moist and flavorful pumpkin bread featuring nutty brown butter and a tangy cream cheese swirl. This recipe balances simplicity with elevated technique for a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 8 oz full-fat cream cheese (block style, softened)
  • ¼ cup confectioners’ sugar
  • ½ tsp vanilla extract (for filling)

Instructions

  1. Brown the butter: Melt butter in a medium saucepan over medium heat. Stir constantly until it foams, subsides, and develops a nutty aroma with small brown bits (5-7 minutes). Remove from heat and let cool slightly.
  2. Mix wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, eggs, and 1 tsp vanilla extract until smooth.
  3. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Make cream cheese filling: In a small bowl, beat softened cream cheese, confectioners’ sugar, and ½ tsp vanilla extract until smooth.
  5. Combine wet and dry: Add dry ingredients to wet ingredients in three additions, mixing gently on low speed or folding with a spatula until just combined.
  6. Add pumpkin: Fold in the pumpkin puree until just combined.
  7. Assemble: Grease and flour a 9×5 inch loaf pan. Pour half the batter into the pan. Dollop cream cheese mixture over the batter. Add remaining batter on top. Swirl with a knife to create patterns.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if top browns too quickly.
  9. Cool: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure pumpkin puree is thick and not watery; strain if necessary. Do not use pumpkin pie filling. Let brown butter cool for 10-15 minutes before mixing to avoid cooking eggs. For gluten-free, use a 1:1 GF baking blend. For dairy-free, use plant-based butter and cream cheese. Store at room temperature for 3 days or freeze for 3 months.

Nutrition

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

Find it online: https://lirafood.com/best-brown-butter-pumpkin-bread-5-ingredient-cream-cheese-swirl/