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Best Browned Butter Pumpkin Bread with Maple Cream Cheese Swirl

browned butter pumpkin bread - featured image
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This pumpkin bread features nutty browned butter, warm spices, and a tangy-sweet maple cream cheese swirl. It’s moist, tender, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ¼ cup milk (whole milk or buttermilk work best)
  • 4 oz cream cheese, softened to room temperature
  • ¼ cup pure maple syrup
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, leaving a couple of inches of overhang on the long sides. Lightly spray the inside of the paper with non-stick cooking spray.
  2. Place the ½ cup of unsalted butter in a light-colored skillet or saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After a few minutes, the foam will subside, and you’ll see brown specks forming at the bottom. The butter will smell nutty. Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool for about 10 minutes.
  3. In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  4. In a small bowl, combine the softened 4 oz cream cheese, ¼ cup pure maple syrup, 1 large egg yolk, 1 tablespoon flour, and ½ teaspoon vanilla extract. Beat until smooth and creamy. Set aside.
  5. In a large mixing bowl, combine the cooled browned butter with 1 cup granulated sugar and ½ cup packed light brown sugar. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, until light and fluffy.
  6. Add the 2 large eggs, one at a time, beating well after each addition. Then mix in the 1 teaspoon of vanilla extract.
  7. Add the 1 cup of pumpkin puree and the ¼ cup of milk. Mix on low speed until just combined.
  8. Add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to gently fold together until no streaks of flour remain. Do not overmix.
  9. Pour about half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the maple cream cheese mixture over the top, spreading gently to cover most of the batter, leaving a small border. Pour the remaining pumpkin batter on top and spread carefully. Use a toothpick or skewer to gently swirl in a figure-eight pattern. Do not over-swirl.
  10. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
  11. Let the bread cool in the pan on a wire rack for 15-20 minutes. Then lift out using the parchment paper overhang and transfer to the wire rack to cool completely. For clean slices, let cool for at least an hour.

Notes

For best results, use room temperature ingredients. If the top browns too quickly, tent with foil. The bread tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and cream cheese alternatives.

Nutrition

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

Find it online: https://flurpchef.com/best-browned-butter-pumpkin-bread-with-maple-cream-cheese-swirl/