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Best Brown Butter Pumpkin Bread with Streusel Topping

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This brown butter pumpkin bread with streusel topping is a moist, tender loaf with deep nutty flavor from browned butter and a crunchy, buttery streusel crown. Perfect for fall mornings, it’s simple to make with pantry staples and freezes beautifully.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter (for browning)
  • 1¾ cups (220 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs, at room temperature
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed
  • 1 cup (245 grams) pumpkin puree (100% pure, not pie filling)
  • 2 teaspoons vanilla extract
  • ¼ cup (60 ml) milk, at room temperature
  • ½ cup (60 grams) all-purpose flour (for streusel)
  • ¼ cup (50 grams) light brown sugar, packed (for streusel)
  • 2 tablespoons (25 grams) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ⅛ teaspoon salt (for streusel)
  • 3 tablespoons (42 grams) unsalted butter, cold and cut into small cubes (for streusel)
  • ¼ cup (30 grams) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Brown the butter: Cut 1 cup unsalted butter into pieces and add to a medium saucepan over medium heat. Stir occasionally with a rubber spatula. After about 5-7 minutes, when brown specks form and the butter smells nutty, remove from heat and pour into a heat-safe 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 a 2-inch overhang on the long sides.
  3. Mix dry ingredients: In a medium bowl, whisk together 1¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  4. Make streusel: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and ⅛ teaspoon salt. Add 3 tablespoons cold butter cubes and use a pastry cutter or fingers to work butter into dry ingredients until coarse sand with pea-sized butter chunks. Stir in nuts if using. Refrigerate until needed.
  5. Combine wet ingredients: In a large bowl, whisk together 2 eggs, ½ cup granulated sugar, and ½ cup brown sugar until smooth and slightly thickened, about 1 minute. Whisk in cooled brown butter, 1 cup pumpkin puree, 2 teaspoons vanilla, and ¼ cup milk.
  6. Fold in dry ingredients: Add flour mixture to wet ingredients and fold gently with a spatula until just combined. Do not overmix.
  7. Fill pan: Pour batter into prepared loaf pan and spread evenly. Sprinkle cold streusel evenly over top, pressing down gently.
  8. Bake: Place pan on center rack and bake for 55-65 minutes. If streusel browns too quickly, tent with foil. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs.
  9. Cool: Let bread cool in pan on a wire rack for 15 minutes. Use parchment sling to lift out and transfer to rack to cool completely. Wait at least 1 hour before slicing.

Notes

Don’t rush the brown butter; use medium heat and watch closely. Room temperature ingredients prevent the brown butter from seizing. Check pumpkin puree for excess moisture and blot if needed. The toothpick test can be misleading if you hit streusel; test in multiple spots or use a thermometer (200-205°F). The bread improves after a day—wrap tightly and store at room temperature.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread with streusel, fall pumpkin bread, easy pumpkin bread recipe, brown butter recipe

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