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Best Brown Butter Pumpkin Bread with Easy Streusel Topping

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This brown butter pumpkin bread is incredibly moist and tender, with a nutty, toasty flavor from browned butter and a crunchy streusel topping. It’s an easy, one-bowl recipe that’s perfect for fall gatherings, Thanksgiving brunch, or a cozy weekend breakfast.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving some overhang on the long sides for easy removal.
  2. Brown the butter: Place 1 cup of butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it bubbles and foams. Cook until the foaming subsides and brown specks form at the bottom, and the butter smells nutty and toasty (about 5-7 minutes). Immediately remove from heat and pour into a large heatproof bowl to stop cooking. Let cool for about 10 minutes.
  3. Mix the wet ingredients: To the bowl with the cooled brown butter, add the granulated sugar and packed brown sugar. Whisk until well combined. Add the pumpkin puree, eggs, and vanilla extract. Whisk until smooth and glossy.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Fold it all together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay. Do not overmix.
  6. Make the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  7. Assemble and bake: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  8. Cool: Let the bread cool in the pan for about 15 minutes. Then, using the parchment paper handles, lift it out and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature eggs. Do not overmix the batter to avoid a tough bread. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on the second day as flavors meld. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread with streusel, easy pumpkin bread, fall baking, pumpkin recipe, moist pumpkin bread

Find it online: https://grubella.com/best-brown-butter-pumpkin-bread-with-easy-streusel-topping/