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Perfect Brown Butter Pumpkin Bread with Maple Swirl

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This pumpkin bread features nutty brown butter and a maple cream cheese swirl for a cozy, bakery-worthy treat that comes together in one bowl.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 cup (245g) pumpkin puree
  • 1/3 cup (80ml) buttermilk
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese
  • 2 tablespoons (30ml) pure maple syrup
  • 1 tablespoon (15g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon (8g) all-purpose flour

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Swirl occasionally until it foams, bubbles, and turns golden brown with a nutty aroma (5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  3. In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Set aside.
  4. In a large bowl, whisk together the cooled browned butter and 1 cup brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, buttermilk, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay).
  6. In a small bowl, beat together 4 ounces cream cheese, 2 tablespoons maple syrup, 1 tablespoon granulated sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon flour until smooth and creamy.
  7. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter (5-6 dollops). Pour the remaining pumpkin batter on top, then add the rest of the cream cheese mixture in small dollops.
  8. Use a toothpick or thin skewer to drag through the batter in a figure-eight pattern from one end to the other, creating visible ribbons. Do not over-swirl.
  9. Bake for 55-65 minutes. At 45 minutes, tent with foil if top is browning too quickly. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan on a wire rack for 20 minutes, then lift out using parchment overhang and cool completely on the rack before slicing.

Notes

Don’t rush the brown butter; watch closely to avoid burning. Room temperature ingredients ensure smooth mixing. Measure flour by spooning and leveling. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

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

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