Brown Butter Pumpkin Bread with Espresso Cream Cheese Frosting

Directions

1. 1

   Preheat the oven to 350˚F (180˚C). Line a 9 x 5-inch loaf pan with parchment paper.

2. 2

   In a small saucepan, add the butter and let it simmer until browned, about TK minutes.

3. 3

   Pour the brown butter into a large mixing bowl and let it cool.

4. 4

   After cooling, add the sugars and mix well. Then add the vanilla and eggs, whisking until combined.

5. 5

   Stir in the pumpkin and Greek yogurt until everything is well blended.

6. 6

   In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

7. 7

   Gradually add the dry ingredients to the wet ingredients, gently folding them together. Then add the milk and mix until just combined, being careful not to overmix.

8. 8

   Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Let the bread cool to room temperature. While the bread cools, prepare the frosting.

10. 10

    In a small bowl, combine the frosting ingredients and mix until smooth. Spread the frosting on the cooled bread and dust with instant espresso. Slice and serve.

11. 11

    Enjoy!