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Moist Brown Butter Pumpkin Bread with Streusel

moist brown butter pumpkin bread - featured image
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A rich, moist pumpkin bread featuring nutty brown butter and a crunchy streusel topping. This recipe balances savory depth with sweet spices for a comforting fall treat.

Ingredients

Scale
  • 1 cup unsalted butter (for browning)
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • For the Streusel: ½ cup all-purpose flour
  • For the Streusel: ½ cup brown sugar, packed
  • For the Streusel: ¼ cup unsalted butter, cold and cubed
  • For the Streusel: ½ cup chopped pecans or walnuts
  • For the Streusel: ½ teaspoon cinnamon

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until it foams, settles, and turns hazelnut-colored with a nutty aroma. Pour into a heat-proof bowl and cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
  3. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ½ cup chopped nuts. Cut in ¼ cup cold cubed butter with a fork until pea-sized clumps form. Set aside.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
  5. Mix wet ingredients: In a large bowl, whisk the cooled brown butter, ½ cup vegetable oil, 1 cup granulated sugar, and ½ cup light brown sugar until smooth. Add eggs one at a time, whisking well. Add 1 teaspoon vanilla extract and 1 cup pumpkin puree; whisk until uniform.
  6. Combine wet and dry: Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined and no flour streaks remain. Do not overmix.
  7. Assemble and bake: Pour batter into the prepared loaf pan. Sprinkle streusel topping over the batter and press gently. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let the bread cool in the pan for 10 minutes, then lift out using the parchment overhang. Cool completely on a wire rack before slicing.

Notes

Ensure pumpkin puree is thick, not watery; strain if necessary. Use room temperature eggs to prevent the batter from seizing. Do not rush the browning of the butter, as it burns easily. Cool the bread completely before slicing to prevent crumbling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with brown coconut oil and use vegan butter for streusel.

Nutrition

Keywords: pumpkin bread, brown butter, streusel, fall baking, gluten-free option, dairy-free option, comfort food

Find it online: https://avabowls.com/moist-brown-butter-pumpkin-bread-with-streusel/