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Brown Butter Pumpkin Cardamom Loaf with Miso Cream Cheese Glaze

Brown Butter Pumpkin Cardamom Loaf with Miso Cream Cheese Glaze

By @maplechutney
Published on October 10, 2025
This is the perfect snacking cake for fall — it comes together in one bowl, packs beautifully into lunch boxes, and is just the right level of sweet.
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Time and servings

1 hrTotal time
8Servings
15 minsPrep time
40 minsCooking time

Ingredients

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup (115 g) unsalted butter, browned and cooled slightly
  • 2 large eggs, room temperature
  • ½ cup Greek yogurt, room temperature
  • ¾ cup (150 g) brown sugar (light or dark, packed)
  • Zest of 1 orange (for brightness)
  • ½ tsp ground cardamom (can substitute with or add cinnamon)
  • ¼ tsp freshly grated nutmeg
  • 1½ cups (180 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • ½ block (115 g) cream cheese, softened
  • 1 tsp white miso paste (start with ½ tsp and adjust to taste)
  • 1 cup (130 g) powdered sugar, sifted
  • ½ tsp vanilla extract
  • 1–2 tsp fresh orange juice (from the same orange you zested, to thin the glaze and add brightness)
  • Chopped toasted pecans (can replace with pumpkin seeds or omit for a nut free version)

Directions

18 steps

Brown the butter

  1. Step 1

    In a small saucepan over medium heat, melt the butter, stirring until it foams and turns golden with nutty brown bits, about 5–7 minutes.

  2. Step 2

    Remove from heat and let cool slightly.

Prepare the pan

  1. Step 1

    Preheat the oven to 350 °F (180 °C).

  2. Step 2

    Grease and flour a 9×4-inch loaf pan and line the bottom with parchment paper.

Make the batter (one bowl):

  1. Step 1

    In a large bowl, whisk together the pumpkin purée, browned butter, eggs, Greek yogurt, brown sugar, and orange zest (if using) until smooth.

  2. Step 2

    Add the spices, freshly grated nutmeg and cardamom.

  3. Step 3

    Sift the flour, baking powder, baking soda, salt, directly into the same bowl.

  4. Step 4

    Gently fold the dry ingredients into the wet until just combined. Avoid overmixing for a tender crumb.

Bake

  1. Step 1

    Pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes, until golden and a toothpick inserted in the centre comes out clean.

  2. Step 2

    Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the glaze:

  1. Step 1

    In a bowl, whisk together the cream cheese and miso until smooth.

  2. Step 2

    Add powdered sugar, vanilla, and orange juice, whisking until the glaze is silky and pourable.

  3. Step 3

    Adjust consistency with more sugar (for thickness) or orange juice (to thin).

Finish

  1. Step 1

    Drizzle the glaze over the cooled loaf, letting it drip down the sides.

  2. Step 2

    Top with chopped toasted pecans and a light dusting of spice, if you like. Slice and serve.

Notes

  1. Step 1

    This loaf comes together easily in one bowl and is mildly sweet on its own — the miso cream cheese glaze adds just the right amount of sweetness and balance on top.

  2. Step 2

    For a nut-free version, swap the pecans for pumpkin seeds or skip the garnish altogether.

  3. Step 3

    The loaf tastes even better the next day, so it’s a great make-ahead bake for fall gatherings or cozy weekends.