Brown Sugar Pumpkin Bread with Brown Butter Cream Cheese Frosting
This pumpkin bread recipe is perfectly moist and hostable, topped with a Brown Butter Cream Cheese Frosting that sings notes of salted caramel. It’s the cozy, balanced treat you’re looking for your next gathering. As it bakes, your home will fill with the most magical, nostalgic smell. What a lovely way to welcome autumn. And because it yields two large loaves, you can keep one and gift or freeze the other. What’s not to love here?
Most pumpkin bread recipes lean on granulated sugar for sweetening. Here, I’ve substituted brown sugar that gives a richer, more molasses-forward depth of flavor that really compliments the pumpkin. The brown sugar also makes the crumb a bit more dense, something that holds up to a thick spread of frosting or really good butter.
This recipe is designed to delight and make baking from scratch easy. It’s a simple quick bread that is equally doable on a weeknight or on a lazy Sunday afternoon.
What is Brown Sugar Pumpkin Bread?
Brown Sugar Pumpkin bread is based on a traditional pumpkin quick bread or snacking cake recipe style but leverages brown sugar for depth of flavor, added moisture, and density for a beautifully decadent crumb.
Why You’ll Love This Recipe
- Moist, dense crumb with a satisfying texture
- The molasses-forward depth of flavor from the brown sugar
- Simple ingredients and minimal hands-on preparation
- A great seasonal treat for your next gathering
- Because the pumpkin bread stays fresh for a few days after baking and freezes well, it’s a highly giftable bake. Bonus: this recipe makes two large loaves. One to keep, and one to give.
Ingredients
- All purpose flour – pantry staple, perfect for quick bread and snacking cake recipes
- Brown sugar – light molasses flavor, gives depth
- Baking soda – for leavening and even browning
- Baking powder – for a voluptuous rise
- Kosher salt – to bring out the rich flavors
- Canned pumpkin puree (not pie filling) – for moisture, richness, and golden-orange color
- Avocado oil or other neutral vegetable oil – for moisture, tenderness of crumb, and an extended shelf life
- Large eggs – structure, richness, and leavening
- Water, room temperature – for hydration and batter consistency
- Cinnamon, cardamom, ginger, nutmeg – for warmth, depth of flavor, and to bring out he essential notes in the pumpkin
Note from the Host: You can use a ‘pumpkin spice’ blend in place of the warming spices in this recipe if you like. I’m a big fan of cardamom (over most warming spices) and swap it in for clove or allspice here. Use what you have and experiment with different spic ratios to make it your own.
How to Make Brown Sugar Pumpkin Bread with Brown Butter Cream Cheese Frosting
- Preheat the oven to 350F and prepare two large loaf pans with parchment paper and a bit of oil.
- In a large mixing bowl, combine flour, baking soda, baking powder, and salt. Use a whisk to combine.
- In a separate bowl, combine pumpkin puree, sugar, eggs, water, and spices. Use a whisk or handheld mixer to mix until well incorporated. Slowly add your dry ingredient mixture until combined and mostly free of lumps. All the flour should be absorbed, some small lumps are okay as long as there isn’t flour visible. Be thoughtful not to over-mix as this will create a less tender crumb. Set aside.
- Fill each loaf pan about 3/4 full, leaving 1-1 ½ inches between the batter and the top of the loaf pan.
- Bake for 55-60 minutes, or until the center is fully set.
- While the Pumpkin Bread is baking, make the Brown Butter Cream Cheese Frosting (recipe below) and chill in the fridge until ready to use.
- Remove the pans from the oven and cool completely before frosting, slicing, and serving.
Tips for Success
- Be thoughtful not to over-mix as this will create a less tender crumb. Stir just enough to combine the ingredients evenly.
- The frosting is most easily spread when at room temperature.
- To enhance the flavor a bit further, consider adding 1-2 teaspoons of a favorite extract such as almond, hazelnut, or vanilla.
Hosting Notes
- Slicing in thick, one-inch slices and then quartering makes this quick bread a perfect bite-sized afternoon tea treat.
- If serving at brunch, providing a fruit platter, some soft boiled eggs, and a meat and cheese board is a lovely way to offer variety and something savory alongside the sweets.
- Serve with the Brown Butter Cream Cheese Frosting on the side for guests to add themselves or wait for the Pumpkin Bread to cool and use the back of a spoon or an off set spatula to generously layer the frosting to the top of the loaf. You can play around with designs or piping, if that’s something that brings you joy.
- This cozy pumpkin bread pairs nicely with a strong cup of Earl Grey tea, chai, or an extra foamy cappuccino.
- Enjoy warm from the oven with a dollop of very good butter, slathered with cream cheese frosting (recipe below!), even drizzled with fresh chocolate ganache.
Variations
- Guests with gluten intolerance? No trouble! This recipe has been tested using Bob’s Red Mill Gluten Free 1:1 Baking Flour and it turns out beautifully.
- If you prefer to serve individual portions, use the batter to make muffins. Line the tins and fill about 3/4 full, bake for about 12 minutes or until a toothpick comes out clean.
- I’ve been known to add a handful of chocolate chips to the batter on occasion to change things up and as a treat for my chocolate-loving friends and family. Give it a try!
- Around the holidays, try adding a splash of eggnog to the Brown Butter Cream Cheese Frosting for a hint of nutmeg and seasonal delight.
Storage & Freezing
- Your pumpkin bread will last for 2-3 days on the countertop in an airtight container, 4-7 days in the fridge, or up to 2 months in the freezer.
- Before wrapping in plastic wrap or storing in an airtight container, be sure the bread has cooled completely to avoid moisture buildup and to retain the delicious texture.
- To reheat, cut a slice and heat in the microwave for about 20 seconds or in a lightly buttered frying pan on low-medium heat for about 2 minutes on each side for a crisped-edge experience.
Frequently Asked Questions (FAQs)
Q: What’s the difference between pumpkin puree and pumpkin pie filling?
A: Pumpkin puree is simply cooked, pureed pumpkin with zero added flavor or sweetener. Pumpkin pie filling is pumpkin puree plus spices, sweetener, and often thickeners. Using pumpkin pie filling in this recipe would make it unbearably sweet.
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, however fresh, roasted pumpkin will contain more moisture than standard canned pumpkin puree. To avoid a soggy pumpkin bread, you may want to strain the roasted, pureed fresh pumpkin through a cheese cloth or fine mesh sieve before adding it to your batter.
Q: Why did my pumpkin bread sink in the middle?
A: A sunken middle is often the result of needing more time to fully bake. Make sure you have your oven at the correct temperature and the loaf pan is placed on a middle rack to support even-baking. Remember to only fill the loaf pan 3/4 full to allow the bread’s structure to develop. Lastly, it might be worth checking the expiration of your leavening agents: baking powder and baking soda can become less effective if they’re too far beyond their intended lifespan.
If You Love Brown Butter Treats…
If you love the brown butter cream cheese frosting featured here, you might try my Brown Butter Carrot Cake Madeleines. They’re darling individual cakes that can be drizzled with icing or dusted with powdered sugar. Give them a try and let me know how you’ve made them your own!
Another brown butter treat: In the warmer weather, our family loves a Brown Butter Nectarine Crumble (peaches work well, too!) served a la mode or with a dollop of Vanilla Bean Whipped Cream. Perfect for a cookout or potluck.
Pumpkin Bread
Equipment
- 2 Large loaf pans
- Parchment paper
- Medium mixing bowl
- Measuring cups and spoons
- Whisk or hand-held mixer
- Rubber or silicone spatula
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 ½ cups canned pumpkin puree not pie filling
- 2 ¾ cups brown sugar loosely packed
- 1 cup avocado oil or other neutral vegetable oil
- 4 large eggs
- ⅔ cup water room temperature
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 350F and prepare two large loaf pans with parchment paper and a bit of oil.
- In a large mixing bowl, combine flour, baking soda, baking powder, and salt. Use a whisk to combine.
- In a separate bowl, combine pumpkin puree, sugar, oil, eggs, water, and spices. Use a whisk or handheld mixer to mix until well incorporated. Slowly add your dry ingredient mixture until combined and mostly free of lumps. All the flour should be absorbed, some small lumps are okay as long as there isn’t flour visible. Be thoughtful not to over-mix as this will create a less tender crumb. Set aside.
- Fill each loaf pan about 3/4 full, leaving 1-1 ½ inches between the batter and the top of the loaf pan.
- Bake for 55-60 minutes, or until the center is fully set.
- While the Pumpkin Bread is baking, make the Brown Butter Cream Cheese Frosting and chill in the fridge until ready to use.
- Remove the pans from the oven and cool completely before frosting, slicing, and serving.
Nutrition
Bonus Recipe: Brown Butter Cream Cheese Frosting
There are a million types of cream cheese frosting recipes on the internet – and this just might be the best. To be fair – can anything with browned butter be bad? I don’t think it can. The few additional minutes it takes to create the nutty, browned butter flavor is well worth the effort. Let’s not delay – here’s my go-to recipe for Brown Butter Cream Cheese Frosting. A recipe within a recipe. A bonus recipe, if you will. Enjoy!
Brown Butter Cream Cheese Frosting
Equipment
- Small sauce pan
- Wooden Spoon
- Small bowl
- Medium mixing bowl
- Butter knife or frosting tool
Ingredients
- 12 ounces cream cheese room temperature
- 6 tablespoons unsalted butter
- 1/2 cup plus 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of Kosher salt
Instructions
- Gently melt the butter in a small saucepan on low-medium heat. Stir constantly, the butter will start to bubble. Keep stirring until the butter splits an the solids become a caramel color brown. Pour the brown butter into a small bowl and cool in the fridge until solid.
- Once the brown butter has solidified, add the butter, cream cheese, powdered sugar, vanilla extract, and salt to a medium mixing bowl. Use a hand mixer to whip gently until smooth and free of lumps. There will be tiny specks in the creamy frosting, those are from the brown butter.
- Once your bake has cooled, frost the top generously with the frosting, slice, and serve.
Notes
Nutrition
If you enjoyed this recipe and are looking for more ways to use our new favorite frosting, try it with my Carrot and Banana Muffins. They are absolutely delicious frosted with this recipe. Give it a go and let me know what you think!
I wa skeptical of my ability to brown butter and it wasn’t nearly as hard as I thought and it was SO WORTH IT! I had no idea how enhanced the flavors would taste with that simple step! Yum!
I made this with gluten-free flour 1:1 (King Arthur) and it turned out so well. Not all baked goods work with a gf substitute but this was moist and stuck together great! It was a huge hit at my girls’ night – don’t skip the brown butter cream cheese frosting. N
So yummy!
Absolutely delicious! Took me a lot longer to make and prep than it should have. Thanks for the recipe Amber!
I’m so glad you’re enjoying the recipe, Jen! Thanks for the sweet review.
I loved this bread! It was easy to make and turned out so moist. The only ingredient I wasn’t able to track down at the grocery store was cardamom but it still turned out great without it. And the browned butter cream cheese frosting….need I say more? Again, super simple to make with the directions in the recipe. I will be making this many more times this holiday season!
I love that you made it and loved it (cardamom or not!). THANK YOU for sharing. Cheers, friend.
Absolutely delicious. The frosting is next level, so rich and definitely takes it up a notch! I love that the recipe makes 2 loaves, one for us and one to gift to a friend! Can’t wait to make it again.
I’m DELIGHTED to hear this, Rachel. Thanks for taking the time to share and review. I’m so glad you love the frosting – it’s a joy to share it with you.
Made this and it’s absolutely delicious! Did a little tweak and used fresh pumpkin instead of canned pumpkin. It was a huge hit in our home and fully devoured in just a couple days! Thanks for sharing such a delicious recipe!
I’m so glad you and your family enjoyed it! Fresh pumpkin is such a great tweak – absolutely love this. Thanks for your feedback, Ann!