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Cozy Brown Butter Pumpkin Bread with Easy Streusel Topping

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This moist and tender pumpkin bread features nutty brown butter and a crunchy streusel topping. It’s the perfect fall treat that comes together in just 15 minutes of active prep time.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 can (15 oz / 425g) pumpkin puree
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 2 teaspoons vanilla extract
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 1/4 cup (50g) granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (1/2 stick / 57g) cold unsalted butter, cut into small cubes (for streusel)
  • 1/4 cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Brown the butter: Place butter in a small saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then crackle. When brown specks form and it smells nutty (light caramel color), remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease the parchment.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a medium bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until combined. Add eggs one at a time, whisking well after each. Add pumpkin puree, oil, milk, and vanilla extract. Whisk until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Make streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate until ready to use.
  7. Pour batter into prepared pan and spread evenly. Sprinkle streusel topping generously over batter, pressing gently so it sticks.
  8. Bake for 55-65 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  9. Let bread cool in pan for 15 minutes. Lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing (about 1-2 hours).

Notes

Don’t rush the brown butter; watch it closely to avoid burning. Room temperature ingredients help prevent the brown butter from seizing. Measure flour by spooning and leveling. Let bread cool completely before slicing for best texture. Bread tastes even better the next day.

Nutrition

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

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