Browned Butter Pumpkin Bread with Cream Cheese Filling
Moist, warmly spiced pumpkin bread with a rich cream cheese swirl and a cinnamon-sugar crust.
Equipment
Ingredients
Batter
butter (salted)
113 g
butter
28 g
sugar
150 g
brown sugar
110 g
egg
2 piece
vanilla extract
5 ml
pumpkin purée
240 g
all purpose flour
210 g
baking soda
5 g
salt
3 g
cinnamon
3 g
nutmeg
1 g
cloves
0.5 g
Cream Cheese Filling
cream cheese
225 g
sugar
50 g
egg
1 piece
vanilla extract
5 ml
Topping
cinnamon
1 g
brown sugar
50 g
Instructions
Brown the butter
Melt and brown the salted butter over high heat until it develops a nutty aroma and brown color.
Add extra butter and cool
Remove the pan from heat, add the remaining butter, and let cool to room temperature.
Mix wet ingredients
Combine the cooled browned butter, sugar, brown sugar, eggs, and vanilla in a mixing bowl.
Add pumpkin purée
Stir in the pumpkin purée until the mixture is smooth.
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Combine wet and dry ingredients
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Prepare cream cheese filling
In a bowl, mix the cream cheese, sugar, egg, and vanilla until smooth.
Prepare loaf pan
Grease a loaf pan and set aside.
Layer batter and filling
Layer one-third of the batter, half the cream cheese filling, another third of batter, the remaining cream cheese, and the final third of batter, swirling gently with a toothpick between layers.
Add topping
Sprinkle cinnamon and brown sugar evenly over the top of the batter.
Bake the bread
Bake in a preheated oven at 175°C for 65-75 minutes until a toothpick inserted in the center comes out clean.
Original recipe
Storage
Wrap tightly in plastic wrap or store in an airtight container to maintain moisture.
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