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Moist Brown Butter Pumpkin Bread: Easy Maple Swirl

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A rich, moist pumpkin bread made with nutty brown butter and a tangy maple cream cheese swirl. This comforting loaf is perfect for fall, offering sophisticated flavor with simple ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (245g) pure pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1 cup (220g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 2 tablespoons maple syrup (Grade B recommended)
  • 1 tablespoon flour (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. Melt unsalted butter in a light-colored saucepan over medium heat. Cook, stirring constantly, until it foams, settles, and smells like toasted hazelnuts with golden-brown milk solids at the bottom (5-7 minutes). Remove from heat and cool for 10 minutes.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until combined.
  4. Add eggs one at a time, whisking well after each addition. Stir in pumpkin puree, vanilla extract, and salt until smooth.
  5. In a separate bowl, sift together flour, baking soda, baking powder, pumpkin pie spice, and a pinch of salt.
  6. Gently fold dry ingredients into wet mixture using a spatula until just combined. Do not overmix.
  7. In a small bowl, mix softened cream cheese, maple syrup, and 1 tablespoon flour until smooth.
  8. Pour half of the pumpkin batter into the prepared pan. Dollop half of the cream cheese mixture on top. Add remaining batter, then dollop remaining cream cheese.
  9. Use a knife or skewer to gently swirl the cream cheese into the batter.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if top browns too quickly after 40 minutes.
  11. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. If puree is watery, drain it in cheesecloth. Ensure eggs are room temperature for better emulsion. Do not overmix the batter to avoid dense bread. Brown butter requires close attention to prevent burning.

Nutrition

Keywords: pumpkin bread, brown butter, maple cream cheese swirl, fall baking, moist pumpkin bread, easy dessert, holiday baking

Find it online: https://crispcraving.com/moist-brown-butter-pumpkin-bread-easy-maple-swirl/