Pumpkin Bread with Brown Butter Frosting

Instructions

Pumpkin Bread

1. Preheat oven to 350°F. Adjust the oven rack to the middle position. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang on the long sides for easy removal.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
3. In a large bowl, whisk together the pumpkin puree, sugar, and vegetable oil until well combined, about 1 minute.
4. Add the eggs one at a time, whisking for about 10 seconds after each addition.
5. Whisk in the milk and vanilla extract until smooth.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 65-80 minutes, or until the internal temperature reaches 200–205°F, or a long wooden skewer inserted into the center comes out with a few moist crumbs. If the top starts to brown too quickly, tent the loaf loosely with foil.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Brown Butter Frosting

1. Melt the butter in a saucepan over medium heat, stirring occasionally. Cook until it turns golden brown and smells nutty, about 6-9 minutes. Brown milk solids will form at the bottom of the pan.

2. Immediately pour the browned butter with milk solids into a heat-proof measuring glass. You should have about 50-60 g (just around the ⅛ cup line).

3. Let the butter cool for 15 minutes, ensuring it stays liquid.
4. In a medium bowl, beat the cooled browned butter, cream cheese, powdered sugar, vanilla extract, spices, and salt on medium-high speed until light and fluffy, about 2 minutes.
5. Spread the frosting evenly over the cooled pumpkin loaf.
6. Slice and serve at room temperature or chilled.