Frosted Browned Butter Pumpkin Bread
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.
Servings 9 servings
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!