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Cozy Brown Butter Pumpkin Bread with Streusel

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A moist and flavorful pumpkin bread elevated by nutty brown butter and topped with a crunchy cinnamon-oat streusel. This easy-to-make loaf is perfect for gifting or enjoying with coffee.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 (15-ounce) can pure pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • For the Streusel: 1/2 cup all-purpose flour
  • For the Streusel: 1/4 cup packed brown sugar
  • For the Streusel: 2 tablespoons cold, cubed butter
  • For the Streusel: 1/4 cup old-fashioned rolled oats
  • For the Streusel: 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  2. Melt the butter in a medium saucepan over medium heat. Swirl constantly until it foams, settles, and turns deep golden brown with a nutty aroma (5-7 minutes). Pour into a heatproof bowl and cool for 10 minutes.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a large mixing bowl, whisk the cooled brown butter and granulated sugar vigorously for 2 minutes until light and frothy.
  5. Add eggs one at a time, whisking well after each addition. Mix in the pumpkin puree until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no streaks of flour remain. Do not overmix.
  7. In a small bowl, combine streusel ingredients (flour, brown sugar, oats, cinnamon, and cold butter) using fingers or a fork until the mixture resembles coarse crumbs.
  8. Pour batter into the prepared loaf pan and sprinkle streusel topping evenly over the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if the topping browns too quickly.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure eggs are at room temperature to prevent the brown butter from solidifying. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The bread is best served at room temperature and often tastes better on the second day as flavors meld. Can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, streusel, fall baking, pumpkin recipe, gluten-free option, vegan adaptation

Find it online: https://milaspoon.com/cozy-brown-butter-pumpkin-bread-with-streusel-10-easy-steps/