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Brown Butter Pumpkin Bread Recipe

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4.2 from 27 reviews

This Brown Butter Pumpkin Bread is a moist and flavorful treat perfect for fall. Made with nutty browned butter, warm pumpkin pie spices, and rich pumpkin purée, this quick bread offers a deliciously spiced, tender crumb with a crunchy pumpkin seed topping.

  • Total Time: 85 minutes
  • Yield: 1 loaf (approximately 12 slices)

Ingredients

Dry Ingredients

  • 280 g (2 ⅓ cups) all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice

Wet Ingredients

  • 227 g (1 cup) brown butter (start with 297 g / 21 tbsp unsalted butter to brown)
  • 213 g (1 cup) dark brown sugar
  • 100 g (½ cup) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 15 oz pumpkin purée

Topping

  • Pumpkin seeds, for topping

Instructions

  1. Brown the Butter: In a medium saucepan, melt the 297 g (21 tbsp) unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a deep golden brown with a nutty aroma. Remove from heat and let cool slightly to 227 g (1 cup) volume.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice until well combined.
  3. Combine Sugars and Butter: In another large mixing bowl, whisk the brown butter with the dark brown sugar and granulated sugar until fully incorporated and slightly cooled.
  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract.
  5. Add Pumpkin Purée: Fold in the pumpkin purée until the batter is smooth and homogenous.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid over-mixing to maintain a tender crumb.
  7. Prepare Pan and Add Batter: Preheat the oven to 175°C (350°F). Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top.
  8. Add Topping: Sprinkle pumpkin seeds evenly over the batter surface for a crunchy topping.
  9. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
  10. Cool: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.

Notes

  • Be sure to brown the butter carefully to avoid burning; watch for the nutty aroma and golden color.
  • Room temperature eggs help create a smooth batter.
  • Use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves.
  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 2 months.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/brown-butter-pumpkin-bread-recipe/