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Cozy Brown Butter Pumpkin Bread with Streusel Topping

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This brown butter pumpkin bread with a crunchy streusel topping is incredibly moist and rich, thanks to a simple five-minute step that transforms the flavor. It’s the perfect fall treat for breakfast, snack, or dessert.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk, at room temperature
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (½ stick / 57g) cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray, then line it with parchment paper, leaving a couple inches of overhang on the two long sides.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan or skillet over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter turns a deep amber color and smells nutty (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl. Let cool for about 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together 1¾ cups all-purpose flour, 1 cup granulated sugar, ½ cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk 2 room-temperature eggs until light and frothy (about 30 seconds). Add 1 cup pumpkin puree, the cooled browned butter, 1 teaspoon vanilla extract, and ¼ cup room-temperature milk. Whisk until smooth.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
  6. Make the streusel topping: In a small bowl, combine ½ cup all-purpose flour, ¼ cup packed light brown sugar, and ½ teaspoon cinnamon. Add ¼ cup cold, cubed butter. Use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse, crumbly sand. Stir in ¼ cup chopped pecans or walnuts if using.
  7. Assemble the bread: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top, gently pressing it into the batter.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  9. Cool in the pan on a wire rack for 15 minutes. Then lift the bread out using the parchment paper handles and transfer to the wire rack to cool completely before slicing.

Notes

Don’t walk away from the browning butter; it can burn quickly. Room temperature ingredients matter for a smooth batter. Use a light-colored pan for browning to see the color change. Check for doneness early (at 50 minutes). Let the streusel cool completely before slicing to keep it intact.

Nutrition

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

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