Craving more of those seasonal fall pumpkin flavors? Here’s your recipe! Warm spices overflow in this rich pumpkin bread. The batter comes together in a snap, and the nutty brown butter frosting eliminates any worry about making just another plain pumpkin loaf. Pair it with morning coffee, or enjoy an after dinner slice for some sweet satisfaction.

Pumpkin Bread with Brown Butter Frosting
Makes two 8” x 4” loaves

Craving more of those seasonal fall pumpkin flavors? Here’s your recipe! Warm spices overflow in this rich pumpkin bread. The batter comes together in a snap, and the nutty brown butter frosting eliminates any worry about making just another plain pumpkin loaf. Pair it with morning coffee, or enjoy an after dinner slice for some sweet satisfaction.

Pumpkin Bread Ingredients:
1-1/2 cups granulated sugar
1/2 cup light brown sugar
2 large eggs
1-1/2 cups melted unsalted butter, cooled slightly
1-1/2 cups canned pumpkin puree (one 15-oz. can)
teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/21 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Brown Butter Frosting:
1 cup (2 sticks) salted butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioner’s sugar
1 teaspoon cinnamon
10 pecans, chopped (for topping) teaspoon salt

Directions:
(1) Preheat the oven to 350°F. Lightly grease and flour the sides and bottom of two 1 lb loaf pans, tap out any excess flour, and set aside.

(2) In a stand mixer with the paddle attachment on medium speed, mix together the granulated sugar, brown sugar, eggs, and melted butter.

(3) Add the pumpkin puree and vanilla extract, and continue to mix until combined.

(4) In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger, and stir to combine.

(5) Gradually add the dry ingredients to the wet ingredients using a silicone spatula to stir slowly; fold the ingredients together until combined. Avoid over-stirring.

(6) Carefully pour the batter into the prepared loaf pans, filling each pan to be 2/3 full.

(7) Bake on the center rack for 45-55 minutes or until the loaf is browned and a toothpick comes out cleanly. Cool in the loaf pan for 10 minutes before removing from the pan. Remove and place on a cooling rack to finishing cooling.

(8) While the loaf cools, prepare the icing. Brown the butter in a sauce pan by heating it over medium high heat until it begins to foam. When the butter starts foaming, reduce the heat to medium and constantly stir the butter until it turns brown and begins to smell nutty. Remove the butter from the heat and let it cool for about 10 minutes.

(9) While the butter is still warm, whisk the vanilla and the cinnamon into the butter. Slowly whisk in the confectioner’s sugar 1/4 cup at a time until is the consistency of smooth, spreadable icing.

(10) Spread the icing onto the loaves and sprinkle with chopped pecans. Let the loaves sit for 30 minutes to let the icing cool. Slice and serve.