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Moist Brown Butter Pumpkin Bread with Streusel

Moist Brown Butter Pumpkin Bread with Streusel - featured image
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A deeply moist pumpkin bread featuring rich, nutty brown butter and topped with a crunchy, spiced streusel. This easy-to-make loaf is perfect for autumn mornings or cozy evenings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (240g) pure pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 2 tablespoons cold unsalted butter, cubed (for streusel)
  • 1/4 cup (30g) chopped walnuts or pecans (for streusel, optional)

Instructions

  1. Brown the butter: Melt 1 cup of butter in a small saucepan over medium heat. Swirl occasionally until it foams, crackles, and turns amber with a nutty aroma and brown milk solids at the bottom. Remove from heat and pour into a heat-proof bowl to cool slightly.
  2. Prepare the pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk the cooled brown butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and pumpkin puree until smooth.
  5. Combine wet and dry: Add dry ingredients to wet ingredients. Gently fold together with a wooden spoon or spatula until just combined. Do not overmix.
  6. Prepare streusel: In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, and chopped nuts. Cut in 2 tablespoons cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  7. Bake: Pour batter into the prepared loaf pan. Sprinkle streusel topping evenly over the batter. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  8. Cool: Let the bread cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

Ensure eggs and pumpkin puree are at room temperature for better emulsification. Do not overmix the batter to avoid a dense texture. The bread continues to cook as it cools, so do not cut into it while hot. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter.

Nutrition

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

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