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Cozy Pumpkin Bread with Brown Butter Cream Cheese Swirl

pumpkin bread with brown butter cream cheese swirl - featured image
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This incredibly moist pumpkin bread features a nutty brown butter base and a tangy cream cheese swirl. It’s the perfect cozy treat for fall evenings, made with simple ingredients and ready in about an hour.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup canned pumpkin puree (100% pure, not pie filling)
  • ½ cup vegetable oil (or canola/avocado oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (1 stick, for browning)
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. Brown the butter: Place ½ cup unsalted butter in a small skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter turns a golden amber color and smells nutty, about 5-7 minutes. Immediately pour into a heatproof bowl to stop cooking. Set aside to cool slightly.
  3. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with an electric hand mixer until smooth. Add ¼ cup sugar, the egg yolk, and ½ teaspoon vanilla extract. Beat until well combined and creamy, about 1 minute. Set aside at room temperature.
  4. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly distributed.
  5. Mix the wet ingredients: In a separate bowl, whisk together the granulated sugar and brown sugar until no lumps remain. Add the pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  6. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  7. Fold in the brown butter: Drizzle the slightly cooled brown butter over the batter. Fold it in gently until fully incorporated.
  8. Layer the batter and swirl: Pour half of the batter into the prepared loaf pan and spread into an even layer. Drop spoonfuls of the cream cheese mixture over the batter (about 6-8 dollops). Pour the remaining batter on top and spread gently. Drop the rest of the cream cheese mixture on top. Use a butter knife or skewer to gently swirl the cream cheese into the batter with a few figure-eight motions.
  9. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Start checking at 50 minutes. Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it is done. The top should be golden brown and slightly cracked.
  10. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper handles to lift it out and transfer it directly to the rack to cool completely before slicing.

Notes

Do not rush the brown butter; watch closely to avoid burning. Room temperature ingredients are important for proper emulsification. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to prevent it from falling apart. The cream cheese swirl can sink if the batter is too thin; let the batter sit for 5 minutes before layering if it seems runny.

Nutrition

Keywords: pumpkin bread, brown butter, cream cheese swirl, fall baking, pumpkin recipe, easy pumpkin bread, cozy dessert

Find it online: https://milacook.com/cozy-pumpkin-bread-with-brown-butter-cream-cheese-swirl/