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Brown Butter Pumpkin Bread with Easy Streusel Topping

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This brown butter pumpkin bread with streusel topping is a cozy fall recipe featuring nutty browned butter, warm pumpkin spice, and a crunchy, buttery streusel crown. It’s forgiving, flexible, and absolutely packed with flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) milk (any kind)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • ¼ cup (½ stick) cooled brown butter (for streusel)

Instructions

  1. Brown the butter: Place 2 sticks (1 cup) unsalted butter in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and then forms golden brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to cool for 10-15 minutes.
  2. Prepare the streusel topping: In a small bowl, whisk together ½ cup flour, ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and a pinch of salt. Pour in ¼ cup of the cooled brown butter and mix with a fork or fingers until clumps form. Set aside.
  3. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  5. Mix wet ingredients: In a separate medium bowl, whisk together the remaining ½ cup of cooled brown butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar. Add 2 room-temperature eggs, one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract. Add 1 cup pumpkin puree and ¼ cup milk; whisk until smooth.
  6. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Assemble and bake: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel browns too quickly, tent loosely with foil after about 40 minutes.
  8. Cool: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature eggs and milk. Cool brown butter completely before adding to eggs to avoid scrambling. Don’t overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day as flavors meld.

Nutrition

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

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