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Best Brown Butter Pumpkin Bread with Maple Cream Cheese Swirl

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This brown butter pumpkin bread with maple cream cheese swirl is the kind of recipe that makes you feel like a baking genius. The nutty brown butter, earthy pumpkin, and tangy-sweet cream cheese swirl come together in a way that feels both familiar and completely fresh.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz block cream cheese, softened
  • ¼ cup pure maple syrup
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  2. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, foam, then crackle. After 5-7 minutes, golden-brown specks will form and the butter will smell nutty. Immediately remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  3. Mix the wet ingredients: In a medium bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar until combined. Add 2 large eggs (room temperature) and 2 teaspoons vanilla extract, whisk until smooth and glossy. Fold in 1 ½ cups pumpkin puree until fully incorporated.
  4. Combine the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
  5. Fold the batter together: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Make the maple cream cheese swirl: In a small bowl, beat 8 oz softened block cream cheese with a hand mixer (or whisk) until smooth. Add ¼ cup pure maple syrup, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract. Beat until completely smooth and creamy.
  7. Layer the batter and swirl: Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Dollop half of the cream cheese mixture over the batter in small spoonfuls. Pour the remaining pumpkin batter on top and spread gently. Dollop the rest of the cream cheese mixture on top. Use a toothpick or butter knife to gently swirl the cream cheese into the batter with a few figure-eight motions.
  8. Bake: Place the pan on the middle rack of the preheated oven. Bake for 55-65 minutes, until a toothpick inserted into the center (avoiding the cream cheese swirl) comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
  9. Cool completely: Let the bread cool in the pan on a wire rack for 20 minutes. Then use the parchment paper overhang to lift it out and transfer to the rack to cool completely.

Notes

Do not walk away from the browning butter; it can go from perfect to burnt in about 15 seconds. Room temperature ingredients matter for proper emulsification. Swirl with a light hand to keep distinct ribbons. Check for doneness early as ovens vary. The bread gets more moist and flavorful on the second day.

Nutrition

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

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