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Best Easy Brown Butter Pumpkin Bread Recipe

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This brown butter pumpkin bread with streusel topping is incredibly moist, packed with warm fall spices, and features a nutty brown butter flavor that makes it a crowd-pleaser. Perfect for breakfast, dessert, or a cozy snack.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) brown butter, cooled (for bread)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 1/2 cup (1 stick) brown butter, cooled (for streusel)

Instructions

  1. Brown the butter: Cut 1 cup unsalted butter into small cubes. Place in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and turns amber with golden specks (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes. Use half for bread, half for streusel.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang. Lightly grease the parchment.
  3. In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a separate medium bowl, whisk together 1 cup granulated sugar and 1/2 cup packed brown sugar until no lumps. Add eggs and whisk until smooth and slightly pale (about 1 minute). Add pumpkin puree, vanilla, and 1/2 cup cooled brown butter. Whisk until fully combined and glossy.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Make streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Pour in remaining 1/2 cup cooled brown butter. Mix with a fork or fingers until clumpy (some large chunks, some small crumbles).
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel generously on top without pressing it in.
  8. Bake at 350°F (175°C) for 55-65 minutes. Check at 50 minutes: insert a toothpick into center; if it comes out clean or with a few moist crumbs, it’s done. Top should be deep golden brown.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack. Cool completely before slicing (about 1 hour).

Notes

Don’t rush the brown butter; keep heat on medium and watch closely. Room temperature eggs are important to avoid seizing the butter. Measure flour correctly by spooning and leveling. For streusel, ensure brown butter is slightly cooled but still liquid, and don’t press it into the batter. Check for doneness early as oven times vary. Let bread cool completely before slicing to prevent crumbling.

Nutrition

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

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