Time-Honored Recipe with a 2020 Change: Pumpkin Bread

This pumpkin bread recipe is one I have made for so many years and I love it dearly. The original recipe was one of those handouts in elementary school when you're learning about something. I think it was 3rd grade or so that this recipe was given to everyone in November for Thanksgiving but it's a great one for the fall as a whole with a nice slightly sweet pumpkin flavor. Over the years I have adjusted it slightly to get better spice flavors and more pumpkin flavor. I also fixed the moistness of it. The original was good but a little dry and I wanted something in the middle of bread and cake.


I've always made this in a fall themed loaf pan but it never really shows the design that well and multiple times it sticks and doesn't come out clean. This year I wanted to change it up a bit and make it a little more "presentable". I have a bunt pan that is a little smaller than a standard size so it fit perfectly in there and made a nice sized ring. I also wanted to chef it up with some browned butter. I topped it off with a simple cream cheese frosting to compliment the pumpkin and spice flavors along with adding a little extra sweetness to really make this a nice sweet treat. At the end of the day make it without the frosting and you'll love feeling in the fall mood with pumpkiny goodness.

Brown Butter Pumpkin Bread with Cream Cheese Frosting


225g All Purpose Flour

225g Brown Sugar

110g Unsalted Butter

2 ea Eggs

250g Pumpkin Puree

1 tsp Baking Powder

1 tsp Baking Soda

2 tsp Ground Cinnamon

½ tsp Ground Ginger

¼ tsp Ground Clove

½ tsp Nutmeg

Pinch Salt

100g Raisins

100g Walnuts, chopped


55g Unsalted Butter, soft

210g Cream Cheese, soft

200g Powdered Sugar

Splash Vanilla



  1. In a small sauce pan, heat the butter over medium-low heat until melted and browned. Place into a clean mixing bowl once finished before burning.

  2. In the bowl of butter, add the sugar and mix until smooth.

  3. Add the eggs one at a time making sure to fully mix in before adding the second.

  4. Add pumpkin and beat until fully incorporated.

  5. In a separate bowl, mix the flour with the baking powder, baking soda, cinnamon, ginger, clove, and salt.

  6. Add the flour mixture into the pumpkin mixture. Beat until flour is barely visible but not fully mixed.

  7. Add the raisins and walnuts and mix until fully incorporated.

  8. Place into greased bunt pan.

  9. Bake at 350℉ for about 45-50 minutes. Should spring back when pressed.

  10. In a clean bowl, beat the second butter and cream cheese until smooth.

  11. Add the vanilla then slowly add powdered sugar a spoonful at a time until all is mixed in.

  12. Beat until smooth.

  13. Once pumpkin bread is baked and cooled, remove from the pan and place on a serving plate.

  14. Frost with prepared cream cheese frosting and enjoy!


Subscribe to My Newsletter

© 2018 by Harold Fiebelman. Proudly created with Wix.com