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Easy Brown Butter Pumpkin Bread with Streusel Topping

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This brown butter pumpkin bread with streusel topping is moist, tender, and packed with nutty, caramel-like depth from browned butter. Topped with a buttery, crunchy streusel, it’s the fall quick bread that converts even the biggest pumpkin skeptics.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) buttermilk, room temperature
  • 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 (1/2 stick / 57g) cold unsalted butter, cut into small cubes (for streusel)
  • 1/4 cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Melt, then continue cooking, swirling occasionally, until it foams, the foam subsides, and golden brown specks form at the bottom (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl to stop cooking. Let cool for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix wet ingredients: In another large bowl, whisk together cooled brown butter, 1 cup brown sugar, and 1/4 cup granulated sugar until combined. Whisk in eggs one at a time, then vanilla, pumpkin puree, and buttermilk until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Make 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 cubed butter. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate while finishing batter.
  7. Assemble: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping evenly over batter, gently pressing it in so it adheres.
  8. Bake for 55-65 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If streusel browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment to lift bread out and transfer to rack to cool completely before slicing.

Notes

For best results, use 100% pure pumpkin puree (not pumpkin pie filling). If pumpkin puree is watery, pat dry with paper towel. Use room temperature eggs and buttermilk for better emulsification. For clean slices, cool completely (at least 2 hours) and use a serrated knife. Bread tastes even better on the second day as flavors meld.

Nutrition

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

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