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Moist Brown Butter Pumpkin Bread with Streusel

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A rich, moist pumpkin bread featuring nutty brown butter and a crunchy streusel topping. This easy-to-make loaf is perfect for fall mornings, brunch, or afternoon snacks.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ½ cups (360g) 100% pure pumpkin puree
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp nutmeg
  • 0.5 tsp cloves
  • For Streusel: ½ cup (60g) all-purpose flour
  • For Streusel: ½ cup (100g) brown sugar
  • For Streusel: ¼ cup (57g) cold butter, cubed
  • For Streusel: ½ cup (60g) walnuts or pecans, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. Brown the butter: Melt butter in a medium saucepan over medium heat. Stir constantly until it foams, subsides, and develops brown specks with a nutty aroma (about 5 minutes). Immediately pour into a heat-proof bowl and cool for 10 minutes until warm but not hot.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, vegetable oil, sugar, and eggs until emulsified and slightly lighter. Stir in pumpkin puree until combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Combine wet and dry: Gently fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix.
  6. Prepare streusel: In a small bowl, use a fork to cut cold butter into flour and brown sugar until coarse crumbs form. Stir in chopped nuts.
  7. Assemble: Pour half the batter into the prepared pan. Sprinkle half the streusel on top. Add remaining batter, then remaining streusel.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Tent with foil if top browns too quickly.
  9. Cool: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure brown butter is cooled before adding to eggs to prevent scrambling. Do not overmix the batter to avoid a dense texture. If using a glass loaf pan, lower oven temperature by 25°F. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, streusel, fall baking, quick bread, gluten-free option, dairy-free option

Find it online: https://grubella.com/moist-brown-butter-pumpkin-bread-10-minute-easy-recipe/