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The Best Brown Butter Pumpkin Bread with Streusel Topping

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This Brown Butter Pumpkin Bread with Streusel Topping is incredibly moist and tender, with a nutty depth from browned butter and a crunchy, bakery-style streusel topping. It’s the perfect fall treat that comes together quickly with simple ingredients.

Ingredients

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

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Swirl occasionally as it melts. After about 4-5 minutes, golden brown specks will form and the butter will smell nutty. Remove from heat immediately and pour into a heatproof bowl. Cool for 10 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. Lightly spray with non-stick cooking spray.
  3. 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, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until well combined (about 1 minute). Add eggs one at a time, whisking well after each. Stir in pumpkin puree, milk, and vanilla extract until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix; a few streaks of flour are okay.
  6. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse crumbs with some pea-sized pieces. Stir in chopped pecans if using. Refrigerate while preparing the pan.
  7. Assemble and bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping generously over the top, pressing down gently. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil around 40 minutes.
  8. Cool and serve: Let bread cool in pan for 15 minutes, then lift out using parchment overhang onto a cooling rack. Cool completely before slicing (1-2 hours).

Notes

For best results, use room temperature ingredients. Don’t overmix the batter to keep the bread tender. Cold streusel creates crunchier topping. The bread tastes even better on day two as flavors meld. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and oat or almond milk. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

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

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