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  • Brown Butter Pumpkin Cardamom Loaf with Miso Cream Cheese Glaze

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.