Browned Butter Pumpkin Bread

65 mins
Serves 1
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Directions

  1. 1Place a pan on high heat.
  2. 2Place a pan on high heat.
  3. 3Place a pan on high heat.
  4. 4Add 1/2 cup of salted butter to the pan and brown it until you see brown specs.
  5. 5Add 1/2 cup of salted butter to the pan and brown it until you see brown specs.
  6. 6Add 1/2 cup of salted butter to the pan and brown it until you see brown specs.
  7. 7Take the browned butter off the heat and add 2 tablespoons of butter to it, then let it cool.
  8. 8Take the browned butter off the heat and add 2 tablespoons of butter to it, then let it cool.
  9. 9Take the browned butter off the heat and add 2 tablespoons of butter to it, then let it cool.
  10. 10In a large mixing bowl, add 3/4 cup of sugar, 1/2 cup of brown sugar, the cooled browned butter (including all brown specs), 1 teaspoon of vanilla extract, and 2 eggs.
  11. 11In a large mixing bowl, add 3/4 cup of sugar, 1/2 cup of brown sugar, the cooled browned butter (including all brown specs), 1 teaspoon of vanilla extract, and 2 eggs.
  12. 12In a large mixing bowl, add 3/4 cup of sugar, 1/2 cup of brown sugar, the cooled browned butter (including all brown specs), 1 teaspoon of vanilla extract, and 2 eggs.
  13. 13Mix the ingredients together with an electric mixer until well combined.
  14. 14Mix the ingredients together with an electric mixer until well combined.
  15. 15Mix the ingredients together with an electric mixer until well combined.
  16. 16Add 1 cup of pumpkin puree and mix it in as well.
  17. 17Add 1 cup of pumpkin puree and mix it in as well.
  18. 18Add 1 cup of pumpkin puree and mix it in as well.
  19. 19In a separate bowl, combine 1 and 3/4 cup of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of nutmeg, and 1/4 teaspoon of cloves.
  20. 20In a separate bowl, combine 1 and 3/4 cup of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of nutmeg, and 1/4 teaspoon of cloves.
  21. 21In a separate bowl, combine 1 and 3/4 cup of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of nutmeg, and 1/4 teaspoon of cloves.
  22. 22Whisk the dry ingredients together.
  23. 23Whisk the dry ingredients together.
  24. 24Whisk the dry ingredients together.
  25. 25Dump the whisked dry ingredients into the wet mixture and fold it in.
  26. 26Dump the whisked dry ingredients into the wet mixture and fold it in.
  27. 27Dump the whisked dry ingredients into the wet mixture and fold it in.
  28. 28Once the batter is folded in, set it aside.
  29. 29Once the batter is folded in, set it aside.
  30. 30Once the batter is folded in, set it aside.
  31. 31In a separate bowl, make the cream cheese filling by combining 8 ounces of Philadelphia cream cheese, 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla.
  32. 32In a separate bowl, make the cream cheese filling by combining 8 ounces of Philadelphia cream cheese, 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla.
  33. 33In a separate bowl, make the cream cheese filling by combining 8 ounces of Philadelphia cream cheese, 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla.
  34. 34Mix the cream cheese filling until smooth.
  35. 35Mix the cream cheese filling until smooth.
  36. 36Mix the cream cheese filling until smooth.
  37. 37Grease a loaf pan.
  38. 38Grease a loaf pan.
  39. 39Grease a loaf pan.
  40. 40Add 1/3 of the pumpkin mixture into the greased loaf pan and smooth it out.
  41. 41Add 1/3 of the pumpkin mixture into the greased loaf pan and smooth it out.
  42. 42Add 1/3 of the pumpkin mixture into the greased loaf pan and smooth it out.
  43. 43Add half of the cream cheese mixture on top of the pumpkin mixture.
  44. 44Add half of the cream cheese mixture on top of the pumpkin mixture.
  45. 45Add half of the cream cheese mixture on top of the pumpkin mixture.
  46. 46Smooth out the cream cheese and swirl it around a few times with a toothpick.
  47. 47Smooth out the cream cheese and swirl it around a few times with a toothpick.
  48. 48Smooth out the cream cheese and swirl it around a few times with a toothpick.
  49. 49Add another 1/3 of the pumpkin mixture on top.
  50. 50Add another 1/3 of the pumpkin mixture on top.
  51. 51Add another 1/3 of the pumpkin mixture on top.
  52. 52Add the rest of the cream cheese mixture on top of that and swirl it again with a toothpick.
  53. 53Add the rest of the cream cheese mixture on top of that and swirl it again with a toothpick.
  54. 54Add the rest of the cream cheese mixture on top of that and swirl it again with a toothpick.
  55. 55Add the last 1/3 of the pumpkin mixture on top and swirl it one last time with a toothpick.
  56. 56Add the last 1/3 of the pumpkin mixture on top and swirl it one last time with a toothpick.
  57. 57Add the last 1/3 of the pumpkin mixture on top and swirl it one last time with a toothpick.
  58. 58Top the loaf with a sprinkle of cinnamon and 1/4 cup of brown sugar, evenly spread over the top.
  59. 59Top the loaf with a sprinkle of cinnamon and 1/4 cup of brown sugar, evenly spread over the top.
  60. 60Top the loaf with a sprinkle of cinnamon and 1/4 cup of brown sugar, evenly spread over the top.
  61. 61Bake at 350°F for approximately 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
  62. 62Bake at 350°F for approximately 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
  63. 63Bake at 350°F for approximately 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.

Ingredients

  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup pumpkin puree
  • 1 cup pumpkin puree
  • 1.75 cup all-purpose flour
  • 1.75 cup all-purpose flour
  • 1.75 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon nutmeg
  • 1 teaspoon nutmeg
  • 0.25 teaspoon cloves
  • 0.25 teaspoon cloves
  • 0.25 teaspoon cloves
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • cinnamon
  • cinnamon
  • cinnamon
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar

Equipment

panmixing bowlelectric mixerwhiskspatulaloaf pantoothpickoven

Tips

  • Make sure to get all the brown specs from the browned butter, as that's the best part.
  • Measure cinnamon with your heart for the topping.