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Best Brown Butter Pumpkin Bread with Easy Streusel Recipe

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This brown butter pumpkin bread is incredibly moist and tender, with a deep, nutty flavor from browned butter and a crunchy cinnamon streusel topping. It’s the perfect fall treat that tastes even better on day two.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown butter (reserved from above)
  • ½ cup all-purpose flour (for streusel)
  • ⅓ cup packed brown sugar (light or dark)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Brown the butter: Place 1 cup butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until golden brown specks form and it smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool 10 minutes. Measure out 3 tablespoons for the streusel and set aside.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Combine wet ingredients: In another large bowl, whisk together the remaining brown butter and granulated sugar until combined. Add eggs one at a time, whisking well after each. Add pumpkin puree, buttermilk, and vanilla extract; whisk until smooth.
  5. Combine wet and dry: 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 the streusel: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons reserved brown butter. Mix with a fork or pastry cutter until clumpy.
  7. Assemble and bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel on top, gently pressing some into the batter. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment handles onto a cooling rack. Cool completely before slicing.

Notes

Brown butter goes from perfect to burnt quickly; watch carefully. Room temperature ingredients help create a smooth batter. The bread tastes even better on day two. For muffins, bake at 350°F for 18-22 minutes. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

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

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