This moist and delicious Pumpkin Bread with Maple and Brown Butter Cream Cheese Frosting is loaded with the warm and cozy spices that symbolize fall. To up the decadence even more, it is topped with a thick layer of cream cheese frosting enhanced with the nuttiness of brown butter and the sweet and comforting flavor of maple syrup. It’s then crowned with sweet and crunchy pieces of Pumpkin and Sesame Seed Toffee. The ultimate in fall baking.
Well hello there. I know, I know. . .you might have been on the verge of sending out a search party because I have been missing in action for eons. But as you probably gathered from my last post, I have been knee deep in a move and it took what seems like forever to unpack my props, organize my pantry, and get my new big fancy oven into working order.
While I still have some unpacking and a ton of organization left to do, I feel like I can finally dip my fingers into big sacks of flour and start baking tasty treats for you once again. I’m also starting to slowly figure out the lighting situation in my new space. . .which means I will be less apt to procrastinate whipping out my camera and pretty props so that I can take drool worthy photos for this space.
Oh. . .and in case you weren’t following along with me on Instagram, you might be interested in knowing that I also spent the past two weeks traveling about Croatia.
It’s such a beautiful country – Full of more waterfalls than I can count on my toes and fingers. As a matter of fact, it was so breath taking that I just couldn’t stop clicking away on my camera. Don’t believe me? I have countless SD cards filled with gobs and gobs of photos as proof.
And you know what that means, don’t you? I’ll be weeding through photo after photo, curating some of my favorites to share with you in a future post. Stay tuned for this.
This Pumpkin Bread with Cream Cheese Frosting & Pumpkin Seed Toffee is one of the first treats that I baked and photographed when I returned from my trip. It also happens to be the very first pumpkin recipe that I cooked this fall. Can you believe that? We are already at the end of October and this is my first pumpkin treat!!!
To celebrate pumpkin season, I decided to do something a little fun by preparing this pumpkin bread for you in two different ways. This jazzed up pumpkin loaf is version numero uno. I will be sharing a fancier, more elegant version later this week. . .so keep your eyes peeled for that.
And if that weren’t exciting enough, I have even more exciting news for you. . .this Pumpkin Bread with Cream Cheese Frosting & Pumpkin Seed Toffee just so happens to be part of a big, bad, awesome #virtualpumpkinparty hosted by the lovely Sara from Cake Over Steak.
In case you are new to this party, you should know that it is quite the shindig with over 90 bloggers from around the interweb developing brand, spankin’ new pumpkin recipes – all just for you. So grab a cup of coffee (or pot of tea) and your most snuggly of blankets and spend the afternoon perusing all these delicious pumpkin themed dishes.
You can find the complete list and links of participating bloggers HERE . You can also follow along on Instagram with #virtualpumpkinparty. And since this party includes sweet, savoury, and everything in between, you are sure to find something that will tickle your taste buds. . .no matter what your craving might be.
I participated in this fun, little virtual party last year so you might want to hop on over to HERE to see the Chocolate and Pumpkin Pie Layer Cake I brought to the party. You can also find tales from my wild and crazy days at the Slovak Home there as well. . .so you definitely won’t want to miss that.
P.S.S. If you enjoyed your time at The Road to Honey, I would love for you to join me on Instagram, Facebook, or Pinterest . In addition, you can receive updates from The Road to Honey directly to your inbox by entering your e-mail address in the box in the top right corner. See you soon.
- 1/2 cup Roasted Pumpkin Seeds
- 2 tablespoons Sesame Seeds
- 1 cup Granulated Sugar
- 6 tbsp Water
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, (firmly packed)
- 2 large eggs, room temperature
- 1/2 cup canola oil
- 1 tsp vanilla
- 2 tbsp granulated sugar
- 3/4 tsp ground cinnamon
- 2 1/2 tbsp unsalted butter
- 6 ounces cream cheese, room temperature
- 2 1/2 tbsp maple syrup
- 1/4 cup brown sugar
- 1/3 cup confectioners sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
Line a rimmed baking sheet with a lightly buttered piece of parchment paper.
Spread the pumpkin & sesame seeds in an even layer on the parchment paper. Set aside.
Combine sugar & water in a medium saucepan over medium heat.
Bring to a simmer over medium heat & stir until the sugar dissolves.
Continue to cook, without stirring, until the sugar turns a golden amber color (about 15 minutes).
Quickly pour the toffee over top the seeds. If needed, use an offset spatula coated with butter to help spread the toffee. Alternatively, angle the pan so that the toffee flows in the direction you want it to.
Allow the toffee to cool completely, then break it into shards.
Store the toffee in an airtight container until ready to use.
Preheat oven to 350 degrees F.
Spray an 8 x 5 inch loaf pan with cooking spray.
To brown the butter: Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color. Remove the butter from the heat & transfer it & the milk solids (brown bits that settled on the bottom during cooking) to a heat-proof bowl. Set aside & let cool for 15 minutes (the butter still should be melted). If this is your first time browning butter, you can read more about it HERE.
To prepare the cinnamon sugar swirl: Whisk together 2 tbsp granulated sugar & 3/4 tsp ground cinnamon. Set aside.
In a medium bowl, whisk together next 7 ingredients (flour through salt).
In a separate large bowl, whisk together pumpkin puree, sugars, eggs, oil, vanilla & browned butter until smooth.
Add the flour mixture to the pumpkin mixture in three separate increments & mix until just combined. Don't over mix.
Pour half of the batter into the prepared pan.
Sprinkle the cinnamon sugar mixture evenly on top of the batter.
Add the remaining batter on top of the cinnamon mixture.
Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
If the bread is already browned, tent the loaf with aluminum foil for the final 30 minutes or so of baking to prevent over browning.
Cool completely on wire rack before frosting.
To make the brown butter: Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color. Remove the butter from the heat & transfer it & the milk solids (brown bits that settled on the bottom during cooking) to a heat-proof bowl. Allow the browned milk solids to settle to the bottom of the bowl, then place the bowl in the freezer. Chill until just firm (15 – 20 minutes). Carefully scrape the butter from the bowl, taking care to leave the browned milk solids in the bowl. Discard these solids.
Meanwhile, sift the confectioner’s sugar into a small bowl.
Place the brown butter, brown sugar, & maple syrup in the bowl of a stand mixer fitted with paddle attachment.
Beat on medium-high until the brown sugar has dissolved & the mixture takes on a light color (about 2 minutes). Scrape down the sides of the bowl & the paddle attachment as needed.
Beat in the cream cheese.
Gradually beat in the confectioners sugar. Continue to beat until the frosting is smooth. Note: If you prefer a sweeter frosting add in more confectioners sugar, until the desired sweetness is achieved. If your frosting is on the thin side: either place it in the refrigerator so that it firms up a bit or beat in more confectioners sugar.
Place a thick layer of frosting on top of the cake
Place the cake in the refrigerator for 30 minutes or until the frosting firms up a bit.
Right before serving, stick the toffee shards into the frosting.