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Moist Brown Butter Pumpkin Bread with Streusel Topping

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A sophisticated twist on classic pumpkin bread featuring nutty, caramelized brown butter and a crunchy streusel topping. This moist loaf is easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (245g) 100% pure pumpkin puree
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • For the streusel topping: 1/3 cup (40g) all-purpose flour
  • For the streusel topping: 1/3 cup (65g) light brown sugar
  • For the streusel topping: 1/4 cup (50g) granulated sugar
  • For the streusel topping: 1/2 tsp cinnamon
  • For the streusel topping: 3 tbsp (42g) unsalted butter, cold and cubed

Instructions

  1. Brown the butter: Melt unsalted butter in a medium saucepan over medium heat. Stir constantly until the butter foams, settles, and turns a deep amber color with a nutty aroma. Immediately remove from heat and pour into a heat-proof bowl. Let cool for 10-15 minutes until warm but liquid.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  3. In a large mixing bowl, whisk the cooled brown butter, granulated sugar, eggs, and vanilla extract until smooth and slightly pale.
  4. Stir in the pumpkin puree until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and ginger.
  6. Gradually add the dry ingredients to the wet ingredients. Gently fold with a spatula until the flour just disappears. Do not overmix.
  7. Prepare the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
  8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
  9. Bake for 50-60 minutes. Tent with foil if the top browns too quickly. The bread is done when a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure butter is warm but not hot when mixing to prevent it from solidifying. Do not overmix the batter to avoid a dense texture. Use pure pumpkin puree, not pie filling. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, use plant-based butter and flax eggs.

Nutrition

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

Find it online: https://bakebeam.com/moist-brown-butter-pumpkin-bread-easy-3-ingredient-recipe/