The cream cheese topping on this pumpkin bread is blended with a touch of browned butter and almond extract, making it irresistible and nutty. The pumpkin bread is loaded down with my favorite fall spices of cinnamon, nutmeg and cloves.
cream cheese, room temperature
large egg, room temperature, lightly beaten
pure almond extract
Brown the butter in a small saucepan over medium heat. Stir the pan continually for about 5 to 7 minutes, until the crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn’t go from browned and nutty to burnt. Transfer to a large mixing bowl and allow the butter to cool for 10-15 minutes.
Combine the remaining cream cheese frosting ingredients into the same bowl as the butter, and using a handheld electric mixer, beat until smooth and creamy.