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Cozy Brown Butter Pumpkin Bread with Streusel Topping

brown butter pumpkin bread with streusel topping - featured image
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This moist and tender pumpkin bread features nutty brown butter and a crunchy streusel topping. It’s a quick and easy recipe that comes together in about 15 minutes of active prep time, perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar (light or dark)
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (for browning)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk (whole milk works best)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon pumpkin pie spice, and a pinch of salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until it looks like coarse sand with some pea-sized chunks. Refrigerate while you make the bread.
  2. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts. It will foam and bubble. After about 5-7 minutes, the foam will subside and brown specks will form at the bottom. The butter will smell nutty. When it turns a deep golden amber color, remove from heat immediately and pour into a heatproof bowl. Let cool for about 10 minutes.
  3. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Lightly spray with cooking spray.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt.
  5. Combine wet ingredients: In a large bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and 1/2 cup brown sugar until well combined. Add 2 large eggs one at a time, whisking well after each. Then add 1 1/2 cups pumpkin puree, 1/4 cup milk, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  6. Fold together: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay. The batter should be thick but scoopable.
  7. Assemble and bake: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the cold streusel evenly over the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (around 40 minutes), tent loosely with foil.
  8. Cool: Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift it out and transfer to a wire rack. Let cool completely before slicing.

Notes

Don’t rush the brown butter; use medium heat. Room temperature eggs help the batter mix evenly. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to avoid crumbling. For best results, bake the night before serving.

Nutrition

Keywords: pumpkin bread, brown butter, streusel topping, fall baking, quick bread, pumpkin recipe

Find it online: https://daintydine.com/cozy-brown-butter-pumpkin-bread-with-streusel-topping/