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
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
In a medium bowl, combine the all dry ingredients. Whisk salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined; set aside.
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!
Add the flour mixture and mix on low speed until combined.
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.
The loaves should have a deliciously crisp crust.
Brown Butter Vanilla Butter Cream
In a large skillet, cook the butter over medium heat for 8-10 minutes, stirring constantly until it becomes a deep golden brown color.
Remove from heat and pour into a large heat resistant bowl. Refrigerate until solidified. I usually let is refrigerate over night.
Using a mixer, beat the solidified butter until it is light and fluffy.
Add the milk and vanilla extract. Slowly beat in the powdered sugar until well combined in portions 1/2 cups.
Continue beating the frosting on high for 5 minutes to get a light and fluffy buttercream.
Spread butter cream onto bread loaf and refrigerate for 3-5 minutes.
store left over frosting in refrigerator for up to 2 weeks.B
Recipe Note
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.
