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Pumpkin Bread with Brown Butter Vanilla Butter Cream

Pumpkin Spice and Everything Fall! When I think of fall four things com to mind, pumpkin spice lattes, apple cider, donuts and of course Pumpkin Bread! If its one thing that declares fall its a loaf of homemade Pumpkin bread but its really the vanilla brown butter  butter cream, that makes it feel warm and cozy. I hope you all enjoy this recipe as much as I did. HAPPY FALL YA'LL!!!

 

 

 

 

 

 

 

Pumpkin Bread with Vanilla Brown Butter - Butter Cream

Mary Kirkland 

Servings

8

Prep Time

15 minutes

Cook Time

70 minutes

As the mornings become more crips and the leaves begin to change, a warm and cozy slice of pumpkin bread is the key to comfort! This recipe is perfect for breakfast brunch or dinner dessert.



Ingredients

  • 2 cups all-purpose flour, leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2  teaspoon ground nutmeg
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin

Brown Butter Vanilla Butter Cream

  • 1 c. salted butter
  • 16 oz.  powdered sugar
  • 1/2 c. milk (preferably whole or 2%)
  • 2 tsp. vanilla extract

Directions

  1. In a medium bowl, combine the all dry ingredients. Whisk salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined; set aside.

  2. In a large bowl of an electric mixer, beat softened butter and sugar on medium speed until well blended. Add the eggs one at a time, beating well. Continue beating until batter is light and fluffy.  Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay!

  3. Add the flour mixture and mix on low speed until combined.

  4. Pours the  batter into the floured pans, dividing evenly, and bake for 70 minutes, or until a cake tester comes out clean. Let the loaves cool in the pans for about 10 minutes, then remove and place onto a wire rack to cool completely.

  5. The loaves should have a deliciously crisp crust. 

Brown Butter Vanilla Butter Cream

  1. In a large skillet, cook the butter over medium heat for 8-10 minutes, stirring constantly until it becomes a deep golden brown color.

  2. Remove from heat and pour into a large heat resistant bowl. Refrigerate until solidified. I usually let is refrigerate over night. 

  3. Using a mixer, beat the solidified butter until it is light and fluffy.

  4. Add the milk and vanilla extract. Slowly beat in the powdered sugar until well combined in portions 1/2 cups. 

  5. Continue beating the frosting on high for 5 minutes to get a light and fluffy buttercream.

  6. Spread butter cream onto bread loaf and refrigerate for 3-5 minutes. 

  7. store left over frosting in refrigerator for up to 2 weeks.B