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Best Easy Brown Butter Pumpkin Bread with Cinnamon Streusel

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This brown butter pumpkin bread with cinnamon streusel is a cozy, moist loaf with a nutty, toffee-like depth from browned butter and a crunchy, buttery, cinnamon-spiced crown. It’s perfect for fall gatherings, lazy Sunday mornings, or as a thoughtful homemade gift.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups (15 oz can) canned pumpkin purée
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup all-purpose flour (for streusel)
  • ⅓ cup light brown sugar, packed (for streusel)
  • 1 ½ teaspoons ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small cubes (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed sides with butter or non-stick spray.
  2. Brown the butter: Place 1 cup (2 sticks) of unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and amber specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to cool slightly.
  3. Mix dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  4. Mix wet ingredients: In a medium mixing bowl, whisk together the slightly cooled brown butter, 1 cup granulated sugar, and ½ cup packed light brown sugar until combined. Add 2 room-temperature eggs, one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract. Add 1 ½ cups pumpkin purée and whisk until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
  6. Make the streusel: In a small bowl, combine ½ cup all-purpose flour, ⅓ cup packed light brown sugar, 1 ½ teaspoons cinnamon, and a pinch of salt. Add 3 tablespoons cold, cubed unsalted butter. Use a pastry cutter, fork, or fingertips to work the butter into the flour mixture until coarse and crumbly.
  7. Assemble and bake: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top, pressing down gently. Bake 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 around the 30-minute mark.
  8. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

Don’t rush the brown butter; watch for amber color and nutty smell. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the batter to avoid a tough loaf. Check for doneness early (around 50 minutes). Let the bread cool completely before slicing for best texture. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread with streusel, easy pumpkin bread, fall baking, cinnamon streusel, quick bread

Find it online: https://evabakery.com/best-easy-brown-butter-pumpkin-bread-with-cinnamon-streusel/