Brown Butter Maple Tahini Pumpkin Bread (No Refined Sugar!)
Ingredients
Cake
- 1 cup grade A maple syrup 340g
- 4 tablespoons unsalted butter browned
- ¼ cup tahini 60g
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 15 oz canned pumpkin puree
- 2 cups + 1 tablespoon cups all-purpose flour 265g
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons pumpkin pie spice
Frosting
- 8 oz cream cheese room temperature
- ⅓ cup grade A maple syrup
- 1 tablespoon butter browned
- Optional: salted or candied pecans or pumpkin granola to top
Instructions
- Preheat the oven to 350°F. Line a 9x5 inch loaf pan with parchment paper.
- Brown the butter: add the 5 tablespoons of unsalted butter to a pan on medium heat. When the butter starts to sizzle, start stirring occasionally. Take off the heat as soon as the sizzling stops and you see dark dark bits form at the bottom. Remove from heat. Set aside 1 tablespoon of browned butter for the frosting.
- For the loaf: add the remaining 4 tablespoons of brown butter, 1 cup maple syrup, tahini, vanilla, eggs, and pumpkin puree into a large bowl. Whisk until combined.
- To the bowl, add the flour, baking soda, salt, and pumpkin pie spice. Mix the dry ingredients together on the top of the batter before stirring it all together.
- Add the dough to the loaf pan and bake for 55-70 minutes. Check every 5 minutes if not done at 55 by inserting a toothpick in the center. When it comes out clean, its done!
- For the frosting: mix the room temperature cream cheese, the maple syrup, and the tablespoon of browned butter until combined. If using a hand whisk this will take about 2mins.
- When the loaf has cooled, top it with the frosting and optional pecans. Enjoy!
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