chefannejohnson

Pumpkin Bread with Browned Butter Glaze 1 loaf 2 cups (10.2 oz) all purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 (15 oz) can of pumpkin puree 1 tsp salt 2 tsp pumpkin spice 1 cup (7 oz) granulated sugar 1 cup (7 oz) brown sugar 1/2 cup neutral oil (I like avocado) 4 ounces of softened cream cheese 4 eggs 1/4 cup buttermilk Glaze: 4 Tablespoons butter 1 1/2 cups powdered sugar (sifted) 3-5 Tablespoons of milk 2 tsp vanilla 1 tsp salt For the bread: 1. Preheat your oven to 350 degrees Fahrenheit 2. Whisk together flour, baking powder, soda, salt and spices 3. In a stand mixer mix cream your sugars with your soft, room temperature cream cheese until it is super smooth. Add your oil and pumpkin. You want to be sure that no cream cheese pieces are visible. 4. Whisk your eggs and buttermilk together. Add to your pumpkin mixture. 5. Then add, in thirds, your flour mixture. I like to do this by hand. Folding as I go so that I don’t overmix. 6. Place batter into prepared pans and bake for 45-55 mins. For glaze: 1. Melt your butter and cook until brown and aromatic 2. Set aside to cool and measure out your sifted powdered sugar 3. When your browned butter is completely cool add it to your sugar and whisk 4. Add milk 1 tablespoon at a time and vanilla. Continue to whisk until it is smooth and and drizzles nicely off your whisk like in the video 5. Spread onto cooled pumpkin bread and enjoy. #pumpkinbread #falldesserts #brownedbutter