Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

2210 Haines Avenue
Rapid City, SD, 57701
United States

605-341-5044

Someone's In the Kitchen is an independent, gourmet kitchenware store in Rapid City, South Dakota. We are your shop for "all things kitchen". Enjoy a leisurely shopping experience in the world of kitchen and home.

Pumpkin Bread with Brown Butter Frosting

RECIPE ARCHIVE IV

Pumpkin Bread with Brown Butter Frosting

Lia Soneson

Craving more of those seasonal fall pumpkin flavors? Here’s your recipe! Warm spices overflow in this rich pumpkin bread. The batter comes together in a snap, and the nutty brown butter frosting eliminates any worry about making just another plain pumpkin loaf. Pair it with morning coffee, or enjoy an after dinner slice for some sweet satisfaction.


Pumpkin Bread with Brown Butter Frosting
Makes two 8” x 4” loaves

Pumpkin Bread Ingredients:
1-1/2 cups granulated sugar
1/2 cup light brown sugar
2 large eggs
1-1/2 cups melted unsalted butter, cooled slightly
1-1/2 cups canned pumpkin puree (one 15-oz. can)
 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/21 teaspoon cinnamon  
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves 
1/4 teaspoon ground ginger

Brown Butter Frosting:
1 cup (2 sticks) salted butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioner’s sugar
1 teaspoon cinnamon
10 pecans, chopped (for topping) teaspoon salt

Directions:
(1) Preheat the oven to 350°F. Lightly grease and flour the sides and bottom of two 1 lb loaf pans, tap out any excess flour, and set aside.

(2) In a stand mixer with the paddle attachment on medium speed, mix together the granulated sugar, brown sugar, eggs, and melted butter.

(3) Add the pumpkin puree and vanilla extract, and continue to mix until combined.

(4) In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger, and stir to combine.

(5) Gradually add the dry ingredients to the wet ingredients using a silicone spatula to stir slowly; fold the ingredients together until combined. Avoid over-stirring.

(6) Carefully pour the batter into the prepared loaf pans, filling each pan to be 2/3 full.

(7) Bake on the center rack for 45-55 minutes or until the loaf is browned and a toothpick comes out cleanly. Cool in the loaf pan for 10 minutes before removing from the pan. Remove and place on a cooling rack to finishing cooling.

(8) While the loaf cools, prepare the icing. Brown the butter in a sauce pan by heating it over medium high heat until it begins to foam. When the butter starts foaming, reduce the heat to medium and constantly stir the butter until it turns brown and begins to smell nutty. Remove the butter from the heat and let it cool for about 10 minutes.

(9) While the butter is still warm, whisk the vanilla and the cinnamon into the butter. Slowly whisk in the confectioner’s sugar 1/4 cup at a time until is the consistency of smooth, spreadable icing.

(10) Spread the icing onto the loaves and sprinkle with chopped pecans. Let the loaves sit for 30 minutes to let the icing cool. Slice and serve.