Frosted Pumpkin Bread
When fall rolls around, I can never resist baking with pumpkin, and this Frosted Pumpkin Bread is my go-to treat. It’s packed with warm spices, nutty brown butter, maple syrup, then finished with a tangy cream cheese frosting and crunchy candied pecans.
I get it, we don’t need another pumpkin bread recipe. This one, though, is different. Brown butter gives it a nutty, almost caramel-like flavor that turns a simple pumpkin loaf into something richer and elevated. The bread itself turns out unbelievably soft and tender, almost melting in your mouth. Every bite wraps you in those warm, cozy fall vibes, making it impossible to resist!
Looking for more delicious pumpkin recipes, then try my Pumpkin Spice Donuts with Chai Sugar, Pumpkin White Chocolate Chip Cookies, and No Bake Pumpkin Cheesecake Bars.
Why You’ll Love This Frosted Pumpkin Bread
- Rich and flavorful- Brown butter really takes this pumpkin bread from ordinary to unforgettable with a nutty, slightly caramelized taste.
- Creamy frosting- The tangy cream cheese frosting perfectly balances the sweetness and spices.
- Perfectly spiced- Cinnamon, nutmeg, ground ginger, and a hint of cloves give it that classic fall flavor that makes every bite so comforting.
- Crowd-pleaser- Perfect for brunches, holiday gatherings, or just a cozy family treat!
- Best texture- Moist pumpkin bread, creamy frosting, and a sprinkle of crunchy candied pecans. This recipe has everything you want in a pumpkin bread.
Ingredient Notes and Substitutions
- Pumpkin purée- Use pure pumpkin purée, not pumpkin pie filling. My favorite brand to use is Libby’s 100% Pure Pumpkin.
- Butter- Use unsalted butter for both the batter and frosting. For the batter, brown the butter to give the bread a nutty flavor. For the frosting, use softened butter so it blends smoothly with the cream cheese.
- Spices- Cinnamon, nutmeg, ground ginger, nutmeg, and cloves give this bread it’s cozy fall flavor.
- Brown sugar- This helps keep the bread moist and tender. Use light or dark brown sugar.
- Maple syrup- Adds a subtle, warm flavor while also slightly sweetening the bread.
- Oil- Use a neutral oil like canola, avocado, or vegetable. This keeps the bread moist.
- Eggs- Use large eggs at room temperature.
- Sour cream- Adds tenderness and a slight tang, making the bread extra soft. I use full-fat sour cream.
- Flour- All-purpose flour is best. Spoon and level for accuracy to avoid a dense loaf. More about this in the tips section below.
- Baking soda- Helps the bread rise and stay light. Make sure it’s fresh, expired baking soda can make the loaf dense instead of fluffy.
- Vanilla- Use pure vanilla extract for the best flavor.
- Powdered sugar- Sweetens the frosting and gives it a smooth texture.
- Cream cheese- Pull the cream cheese from the refrigerator 2 hours before mixing so it softens and whips smoothly with the butter for a creamy frosting.
How To Make Brown Butter
Browning butter might sound fancy, but it’s really just cooking it until it turns a rich golden color and smells nutty. This little trick adds a depth of flavor to the pumpkin bread that you just can’t get from regular melted butter.
STEP 1: Cut the butter. Chop the butter and place in a medium saucepan. Butter that’s been sitting at room temperature for a little while tends to melt more evenly and wont pop as aggressively as cold butter, making it easier to brown without splattering.
STEP 2: Melt the butter. Allow the butter to melt completely, then keep cooking. It will start to foam and sizzle.
STEP 3: Cook and swirl. Keep the butter over medium heat, swirling the pan occasionally. This helps it cook evenly and prevents the milk solids from sticking and burning.
STEP 4: Watch and smell. As the butter continues to cook, the milk solids turn golden brown and release a nutty, toasty aroma. Keep swirling the pan and stay close by, as the butter can go from perfectly browned to burnt in just seconds. Then, pour the browned butter and set aside.
Brown Butter Pumpkin Bread
STEP 1: Prepare the oven and pan. Preheat oven to 350℉. Then, grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
STEP 2: Combine the wet ingredients. In a large mixing bowl, whisk together the cooled brown butter, canola oil, brown sugar, and maple syrup until smooth. Then, add the eggs and vanilla, whisking until incorporated. Lastly, whisk in the pumpkin purée and sour cream until the mixture is smooth and creamy.
STEP 3: Combine the wet and dry ingredients. Pour the pumpkin mixture into the flour mixture and gently fold with a spatula until no streaks of flour remain. Be careful not to over mix.
STEP 4: Fill the pan. Scrape the batter into your prepared loaf pan, smoothing the top so it bakes evenly.
STEP 5: Bake. Place the loaf pan in the center of the oven and bake at 350℉ for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
STEP 6: Cool completely. Remove the loaf pan from the oven and let it cool in the pan for 20 minutes. Then, lift it out using the parchment and cool completely on a wire rack.
STEP 7: Make the cream cheese frosting. In a medium bowl, beat together the softened butter, cream cheese, and vanilla until smooth. Then, gradually add the sifted powdered sugar until the frosting is fluffy.
STEP 8: Frost. Spread the cream cheese evenly over the cooled pumpkin loaf. Then, top with chopped candied pecans. Use a serrated knife to cut into thick slices and enjoy!
Tips For Success
- Don’t rush the brown butter. Keep the heat at medium and swirl the pan often so it cooks evenly. If it gets too hot or sits too long, it can turn bitter instead of nutty and delicious and you’ll have to start over.
- Measure your flour properly. Use a spoon to scoop the flour into your measuring cup, then level it off with the flat edge of a knife. This prevents packing in too much flour, which can make the bread dense.
- Cool completely before frosting. Let the pumpkin bread cool entirely on a wire rack before spreading the cream cheese frosting. If the loaf is still warm, the frosting can melt, slide off, and become too soft, making it messy to serve.
- Use a serrated knife to slice. A serrated bread knife cuts through the loaf cleanly without squishing or tearing it, giving you perfect slices every time.
Frequently Asked Questions
No, you don’t have to, but browning it adds a rich, nutty flavor that really enhances the pumpkin bread.
Yes! You can substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. Keep in mind the texture may be slightly denser, so check for doneness a few minutes early.
You sure can! Spoon the batter into a lined muffin tin and bake at 350℉ for 20-25 minutes. Keep an eye on them, as muffins bake faster than a full loaf.
Absolutely! Fold in 1/2 to 1 cup of chopped pecans, walnuts, or chocolate chips after combining the wet and dry ingredients. They add texture and flavor without affecting baking time much.
Yes, you can! Store in an airtight container in the fridge for up to 3 days. Bring to room temperature and re-whip if needed before spreading on the loaf.
Definitely! A simple maple or vanilla glaze drizzled on top is a lighter alternative to cream cheese frosting. Just make sure the pumpkin bread is completely cool before glazing.
Storing and Freezing
To keep this Frosted Pumpkin Bread fresh, place it in an airtight container and store inside the refrigerator for up to 3-4 days. For longer storage, the pumpkin bread freezes beautifully. Wrap it tightly in plastic wrap and then place inside a freezer bag or airtight container. You can freeze it frosted or unfrosted, though it’s often best to freeze unfrosted and add the cream cheese frosting after thawing.
Did You Make This Recipe
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Frosted Pumpkin Bread
Ingredients
Brown Butter Pumpkin Bread
- 4 tbsp unsalted butter, browned
- 1/4 cup canola oil
- 1 cup light brown sugar , packed
- 2 tbsp pure maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/3 cup sour cream , room temperature
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Cream Cheese Frosting
- 4 oz full-fat cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/3 cup candied pecans, roughly chopped
Instructions
Brown Butter
- Chop the butter and place in a medium saucepan. Butter that's been sitting at room temperature for a little while tends to melt more evenly and wont pop as aggressively as cold butter, making it easier to brown without splattering.
- Allow the butter to melt completely, then keep cooking. It will start to foam and sizzle.
- Keep the butter over medium heat, swirling the pan occasionally. This helps it cook evenly and prevents the milk solids from sticking and burning.
- As the butter continues to cook, the milk solids turn golden brown and release a nutty, toasty aroma. Keep swirling the pan and stay close by, as the butter can go from perfectly browned to burnt in just seconds. Then, pour the browned butter and set aside.
Brown Butter Pumpkin Bread
- Preheat oven to 350℉. Then, grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the cooled brown butter, canola oil, brown sugar, and maple syrup until smooth. Then, add the eggs and vanilla, whisking until incorporated. Lastly, whisk in the pumpkin purée and sour cream until the mixture is smooth and creamy.
- Pour the pumpkin mixture into the flour mixture and gently fold with a spatula until no streaks of flour remain. Be careful not to over mix.
- Scrape the batter into your prepared loaf pan, smoothing the top so it bakes evenly.
- Place the loaf pan in the center of the oven and bake at 350℉ for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove the loaf pan from the oven and let it cool in the pan for 20 minutes. Then, lift it out using the parchment and cool completely on a wire rack.
- In a medium bowl, beat together the softened butter, cream cheese, and vanilla until smooth. Then, gradually add the sifted powdered sugar until the frosting is fluffy.
- Spread the cream cheese evenly over the cooled pumpkin loaf. Then, top with chopped candied pecans. Use a serrated knife to cut into thick slices and enjoy!