Print

Easy Wholesome Brown Butter Pumpkin Bread with Streusel

brown butter pumpkin bread - featured image
Print Recipe

This isn’t just another pumpkin bread—brown butter adds a nutty, caramel depth that makes the pumpkin taste richer, and the cinnamon streusel topping is the part everyone fights over. It’s quick, easy, and perfect for fall mornings.

Ingredients

Scale
  • 1 cup 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 pumpkin puree
  • ¾ cup brown sugar, packed
  • ¼ cup maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup brown sugar, packed (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then bubble, then turn golden. Watch for amber-colored specks at the bottom and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  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 medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together 1 ½ cups pumpkin puree, ¾ cup packed brown sugar, ¼ cup maple syrup, 2 room-temperature eggs, and 1 teaspoon vanilla extract until smooth. Slowly drizzle in the cooled brown butter, whisking constantly.
  5. Fold in dry ingredients: Add dry ingredients to wet mixture. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  6. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add ¼ cup cold cubed butter. Use a pastry cutter or fingertips to work butter into dry mixture until it resembles coarse sand with some pea-sized butter pieces.
  7. Assemble and bake: Pour batter into prepared loaf pan and spread even. Sprinkle streusel generously over top, pressing gently into batter. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil at 35 minutes.
  8. Cool completely: Let bread cool in pan for 15 minutes, then lift onto a cooling rack using parchment. Cool completely before slicing (about 1 hour).

Notes

Don’t rush the brown butter—watch for amber specks and nutty aroma. Use room temperature eggs to avoid seizing the butter. Do not overmix the batter. Let bread cool completely before slicing to prevent crumbling. For best flavor, let bread sit for a day—flavors deepen. Store in airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, streusel, fall baking, easy pumpkin bread, wholesome pumpkin bread

Find it online: https://willarecipes.com/easy-wholesome-brown-butter-pumpkin-bread-with-streusel/