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Cozy Brown Butter Pumpkin Bread with Cinnamon Streusel

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This brown butter pumpkin bread with cinnamon streusel is a cozy, nutty, and sweet fall treat. The brown butter adds depth, while the streusel creates a crunchy, buttery crust that contrasts with the soft, tender crumb.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g, packed) light brown sugar
  • 2 large eggs, room temperature
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g, packed) light brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Brown the butter: Cut 1 cup unsalted butter into pieces and add to a small saucepan over medium heat. Stir occasionally. After 5-7 minutes, golden-brown specks will form and a nutty aroma will appear. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  4. Mix wet ingredients: In a medium bowl, whisk together 1 cup granulated sugar and ½ cup packed light brown sugar. Add 2 room-temperature eggs and whisk until smooth and slightly pale, about 1 minute. Add pumpkin puree and 2 teaspoons vanilla extract; whisk until combined. Slowly drizzle in cooled brown butter while whisking constantly.
  5. Combine wet and dry: Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Make streusel: In a small bowl, combine ⅓ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons cold cubed butter. Use a pastry cutter, fork, or fingers to work butter into dry mixture until it resembles coarse sand with some pea-sized clumps. Refrigerate while filling the pan.
  7. Fill pan: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel generously on top; do not press it in.
  8. Bake on middle rack for 55-65 minutes. At 50 minutes, start checking. A toothpick inserted into the center should come out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for last 15 minutes.
  9. Cool in pan for 15 minutes. Use parchment sling to lift bread out and transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

Don’t walk away from browning butter; it goes from perfect to burnt in about 30 seconds. Room temperature eggs are important to prevent the brown butter from seizing. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to avoid a gummy texture. Use a light-colored pan to prevent over-browning.

Nutrition

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

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