Today’s the day: the Pumpkin Spice Latte is back at Starbucks! I’m sure there are mixed feelings on this, but whether you’re on Team “Too Soon” or Team “Give me all the fall things!” it’s happening. If I lived somewhere where it felt like fall I might be all for it. However it’s still 90 degrees and humid here in Florida with no leaves to start changing colors. The only signs of the upcoming season are the kids around here going back to school, football on TV and less tourists (YAAAS!). If it weren’t for the blog I wouldn’t be baking pumpkin goodies quite yet. BUT here we are. Yes I have a pumpkin recipe for you today.
This classic pumpkin bread is a family favorite. My mom has been making this recipe for as long as I can remember and it always turns out well! The only time it didn’t was when I under-baked it and the top caved in and was a gooey mess, but lesson learned! It’s moist, flavorful and makes the perfect fall hostess gift! This year I decided to add a brown butter cream cheese frosting, which was a great idea if I do say so myself. Pumpkin and brown butter is the BEST combo! I also have a cookie recipe using these flavors coming soon, so I hope you’re a fan as well :) in the meantime give this bread a try—you won’t be disappointed.
Pumpkin Bread with Brown Butter Cream Cheese Frosting
You can't go wrong with classic pumpkin bread, but if you want to take it up a notch add some brown butter cream cheese frosting! It's the perfect flavor combo!
For the bread
- 1 cup flour
- 1 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar
- 1/3 cup canola oil
- 2/3 cup pumpkin (100% pumpkin puree, not pie mix)
- 1 large egg
For the frosting
- 2 Tbsp. unsalted butter
- 3 oz. cream cheese room temperature
- 1 1/2 cups powdered sugar
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. salt
For the bread
Preheat oven to 350. Coat an 8" x 4" loaf pan with cooking spray, then line with parchment paper and spray again. This makes it really easy to get the bread out of the pan.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder and salt.
In a large bowl, stir together sugar, oil, egg and pumpkin until combined. Gradually add dry ingredients and stir until fully incorporated. Pour into prepared loaf pan and bake for 40 - 45 minutes, until a toothpick inserted in the middle comes out clean (some moist crumbs are fine). Let cool in the pan for about 30 minutes, then transfer to wire rack to cool completely.
For the frosting
Place the butter in a light-colored skillet or saucepan and melt over medium heat, stirring occasionally. The butter will start to foam and turn a golden brown color with a nutty aroma. You'll notice brown specks after about 5 minutes. Remove from heat and pour into a heat-proof bowl. Place in refrigerator until solid.
Remove butter and let it warm up slightly. Place in the bowl of a standing mixer (or a mixing bowl and use a hand mixer) and beat on medium-high speed until creamy. Add cream cheese and continue mixing on medium-high until combined. Add powdered sugar, vanilla extract and salt. Mix on low until powdered sugar is incorporated, then turn the speed up to high and beat for 1 – 2 minutes. Spread onto cooled bread and enjoy!