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Cozy Brown Butter Pumpkin Bread with Easy Pecan Streusel

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This brown butter pumpkin bread with pecan streusel is a cozy, deeply satisfying quick bread that transforms simple ingredients into something truly memorable. The nutty brown butter and crunchy streusel topping elevate classic pumpkin bread to bakery-quality perfection.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 1/4 cup (50g) granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (56g) cold unsalted butter, cut into small cubes (for streusel)
  • 1/2 cup (60g) chopped pecans (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides so you can easily lift the bread out later.
  2. Brown the butter. Place the 1/2 cup of unsalted butter in a medium saucepan over medium heat. Stir occasionally as the butter melts. It will start to foam and bubble—that’s normal. Keep stirring and watching carefully. After about 5-7 minutes, you’ll see golden brown specks forming at the bottom of the pan. The butter will smell nutty and amazing. As soon as it turns a deep golden color, remove it from the heat immediately and pour it into a heat-safe bowl to stop the cooking process. Don’t walk…
  3. Combine the wet ingredients. In a large mixing bowl, whisk together the browned butter (let it cool for about 5 minutes first), granulated sugar, and brown sugar until well combined. It should look like wet sand. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, pumpkin puree, and buttermilk. The mixture should be smooth and glossy.
  4. Mix the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure all the spices are evenly distributed.
  5. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Mix just until you no longer see streaks of flour—overmixing will make the bread tough. A few small lumps are perfectly fine. The batter will be thick and slightly fluffy.
  6. Make the streusel topping. In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans. Pop the bowl in the refrigerator while you prepare the pan and batter—keeping the streusel cold helps it stay crumbly instead of melting into the bread.
  7. Assemble the bread. Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Sprinkle the pecan streusel generously over the top, pressing it down gently so it sticks to the batter.
  8. Bake the bread. Place the pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  9. Cool the bread. Let the bread cool in the pan for about 15 minutes. Then use the parchment paper sling to lift it out and transfer it to a wire rack to cool completely. I know it’s tempting to slice into it right away, but letting it cool fully gives you cleaner slices and a better texture.

Notes

Don’t rush the brown butter; watch for golden specks and nutty aroma. Room temperature ingredients matter for even texture. Measure flour correctly by spooning and leveling. Check for doneness early (at 50 minutes). Let bread cool completely before slicing for best texture. 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, pecan streusel, fall baking, quick bread, pumpkin recipe, easy pumpkin bread

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