This easy Pumpkin Bread recipe with Brown Butter Frosting is a delicious baked treat you'll never forget! It's perfectly spiced, full of pumpkin flavor, and the hazelnut frosting is just beyond delicious!
My Pumpkin Bread with Frosting is the best one you'll ever make. I know there are TONS of pumpkin bread recipes out there, but I'm here to tell you (no shade to all the others) that this one exceeds the rest! I've been making this pumpkin bread recipe every fall and I believe that I have perfected its taste and texture.
Now that I have a blog, I'm so excited to share this with you. I spiced this pumpkin bread with warm cinnamon, cardamom, nutmeg, allspice and ginger.
It came out super moist and buttery! The frosting has brown butter, cream cheese and hazelnut—I mean, seriously?! It gets no better than this!
I was hesitant to post this recipe because I know pumpkin bread is something that is saturated on the interweb right now. Not without reason, because pumpkin bread is so delicious.
I want something that would set MY pumpkin bread recipe apart from the other millions of pumpkin bread recipes and for it not to be just another ordinary pumpkin bread, that’s why I added a few special ingredients into the mix.
Once you try this recipe, you'll understand that the proof is in the bread (lol), the brown butter hazelnut frosting—woooooo is insanely delicious!
If you’re looking for a pumpkin bread recipe that is moist, full of flavor and easy to cook, this delicious quick bread recipe is perfect for you!
If you want to know how I came up with the brown butter frosting for my pumpkin bread recipe, keep reading!
I had some leftover hazelnuts from another recipe (coming soon) so I made some hazelnut syrup (this is not mandatory for this recipe); however you can simply buy syrup from the store (I just REALLY enjoy experimenting in the kitchen).
The first thing I did was roast the hazelnuts, then boil them in water and sugar (simple syrup) until completely reduced and thickened into a syrup. Fun. Shockingly, it worked! That's when I linked this back to my pumpkin loaf recipe.
I said to myself - let's see how this goes and wow, I'm so happy that I did it. My pumpkin loaf recipe went from amazing to out of this world. Oh and besides being delicious, it's SO EASY to make too!
To make this recipe, you simply combine the wet ingredients and dry ingredients, mix the two separately and incorporate them all together.
Bake at 350 degrees °F for an hour and then let it cool.
For the frosting, you don't have to make your hazelnut syrup, of course. You can buy hazelnut syrup on amazon or at the world market (or wherever you can find it!). It's SO worth it because the flavor that the hazelnut adds is so warm and delicious!
Simply brown the melted butter in a pan over medium-low heat and set aside. In a large bowl, combine cream cheese, vanilla extract, hazelnut syrup, powdered sugar and a pinch of salt. Pour the batter into the bowl and whisk until the icing is smooth and fluffy. Place it inside the refrigerator until it's ready to use.
Storage: The pumpkin bread needs to be cooled completely before wrapping tightly in aluminum foil or plastic wrap. Place in a cool, dry place for up to 4 days. For the brown butter frosting, keep it inside a tight container inside the refrigerator.
Freeze: Wrapped in two layers of aluminum foil or plastic wrap, place in a tightly sealed container or heavy-duty resealable freezer bags. Freeze for up to 2-3 months. Top with brown butter frosting before serving.
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