Brown Butter Maple Pumpkin Loaf

Pumpkin Loaf

Ingredients

• ½ cup (113 g) unsalted butter
• 1 cup (225 g) pumpkin purée
• ¾ cup (150 g) packed brown sugar
• ⅓ cup (105 g) pure maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2½ tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp ground nutmeg
• ⅓ cup (80 g) whole milk

Maple Cream Cheese Frosting

• 4 oz (113 g) cream cheese, softened
• 2 tbsp pure maple syrup
• 1 tbsp unsalted butter, melted
• ½ cup (60 g) powdered sugar
• 1–2 tbsp milk, as needed
• ½ tsp vanilla extract
• Pinch of salt

1. Preheat oven to 350°F. Brown the butter in a saucepan over medium heat until golden and fragrant. Remove from heat and cool slightly.
2. In a large bowl, whisk together pumpkin, brown sugar, maple syrup, browned butter, eggs, milk, and vanilla.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture. Mix just until combined.
5. Grease the solid outer portion of the Anolon loaf pan and pour in the batter. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Allow the loaf to cool in the pan for 15–20 minutes, then remove and cool completely.
7. For the frosting, beat cream cheese until smooth. Add maple syrup, melted butter, powdered sugar, vanilla and salt. Add milk 1 tablespoon at a time until smooth and spreadable.
8. Spread the maple cream cheese frosting over the cooled loaf and serve.