Browned butter in both the frosting and the bread adds SO much rich flavor to this frosted browned butter pumpkin bread! Soon to become your go-to pumpkin bread recipe.
Honestly in shock that I made it nearly halfway into September before slamming your screen with pumpkin.
Slightly embarrassed about that but freaking EXCITED because I’m coming in with a bang. Anything that has browned butter in the title is always going to come in with a bang.
Anything that has both browned butter in a freaking PUMPKIN bread and then more in the frosting is just really all we need to give fall proper homage.
Proper homage also includes eating a lot of it. Loaves and loaves of frosted browned butter pumpkin bread, guys. You with me? We’re smart people around here.
First things first, BATTER! It’s soft, moist, pumpkin-y and INCREDIBLY rich thanks to the browned butter. As with all quick bread magic it’s gonna come together in one bowl + minutes. As always the bake time is gonna be annoyingly long and you’re gonna get impatient.
But hey! Use that time to make ALL THE BROWNED BUTTER FROSTING. You will be tempted to eat it straight, ohhhh yes you will.
But FYI, it’s heaven slathered on top of this loaf of beauty. ??
For real, a thing of fall beauty. You legit won’t even believe the rich, decadent flavors the browned butter gives off.
Tentatively planning on living off this pumpkin bread the rest of fall. Pretty much decided.
Frosted Browned Butter Pumpkin Bread
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Ingredients
Browned Butter Pumpkin Bread
- 1/2 cup butter, divided
- 1 cup pumpkin puree
- 1/3 cup Greek yogurt
- 2 large eggs
- 1 cup coconut sugar (or brown sugar)
- 1 tablespoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Browned Butter Frosting
- 1/4 cup reserved browned butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons half and half cream
Instructions
Browned Butter Pumpkin Bread
- Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, letting it hang over the sides. Set aside.
- Place butter in a small saucepan over medium heat. Melt butter, stirring occasionally until butter is a deep golden brown. Remove from heat and reserve 1/4 cup browned butter in a small bowl and place in refrigerator to chill.
- Place remaining 1/4 cup browned butter in a large bowl. whisk pumpkin, yogurt, eggs, sugar, and vanilla until smooth. Whisk in flour, baking soda, baking powder, salt, and pumpkin pie spice until batter is smooth. Scrape batter into prepared pan and gently smooth top.
- Bake bread at 350F 45-50 minutes or until a toothpick inserted in middle comes out clean. Cool bread completely, then remove from pan to a cooling rack.
Browned Butter Frosting
- Remove reserved 1/4 cup browned butter from refrigerator and place in the bowl of a stand mixer fitted with a paddle attachment. (or use a handheld electric mixer) Beat butter on medium speed 1 minute or until creamy. Add powdered sugar and vanilla to butter and increase speed to high until frosting is completely creamy. Beat in 1-2 tablespoons half-and-half until frosting reaches spreadable consistency.
- Frost pumpkin bread with browned butter frosting and cut into slices. Enjoy!
Brittany Audra @ Audra's Appetite says
Browned butter and pumpkin sound like the most perfect flavor combination 🙂
Andy Bishop says
Hey Sarah! The pumpkin bread looks great! I’m going to try to make it later in the afternoon. Thanks for sharing!
za. rizik says
Just made this recipe tonight and turned out amazing! The bread was not too sweet and perfectly moist. Thank you for a delicious recipe.
Sandra Bleest says
This looks so delightful and soft! Dry breads are the worst, this looks so good!
Thank you for sharing!