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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 moist, flavorful fall loaf with a nutty, caramel-like depth from browned butter and a crunchy, spiced topping. Perfect for breakfast, brunch, or a cozy treat.

Ingredients

  • Unsalted butter, ½ cup (1 stick / 113g)
  • Pumpkin puree, 1 cup (240g)
  • Granulated sugar, ¾ cup (150g)
  • Light brown sugar, ¼ cup (50g), packed
  • Large eggs, 2
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, 1 ¾ cups (220g)
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 1 ½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Milk, ¼ cup (60ml)
  • All-purpose flour, ½ cup (60g) (for streusel)
  • Light brown sugar, ¼ cup (50g), packed (for streusel)
  • Ground cinnamon, 1 teaspoon (for streusel)
  • Unsalted butter, 3 tablespoons (42g), cold and cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns amber with brown specks (5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  3. Make the streusel: In a medium bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons cold cubed butter. Use a pastry cutter or fingers to work butter into flour mixture until clumps form. Set aside in fridge.
  4. Mix wet ingredients: In a large bowl, whisk together cooled browned butter, 1 cup pumpkin puree, ¾ cup granulated sugar, and ¼ cup packed brown sugar until smooth. Add 2 eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract and ¼ cup milk.
  5. Combine dry ingredients: In a separate medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.
  6. Fold together: Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  7. Assemble and top: Pour batter into prepared loaf pan and spread evenly. Sprinkle cold streusel over top, pressing down gently.
  8. Bake: Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes. Cool in pan for 15 minutes, then lift out and cool completely on a rack (1-2 hours) before slicing.

Notes

For best results, use room temperature eggs and milk. Keep streusel cold until ready to use. Do not overmix batter. Bread can be frozen for up to 3 months.

Nutrition

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

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