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Moist Brown Butter Pumpkin Bread: Easy Cinnamon Streusel Recipe

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A rich, moist pumpkin bread elevated by nutty brown butter and topped with a crunchy cinnamon streusel. This comforting loaf is perfect for fall entertaining or a cozy treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 1 ½ cups pure pumpkin puree
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon fine sea salt
  • For the Streusel Topping: ½ cup all-purpose flour
  • For the Streusel Topping: ½ cup packed brown sugar
  • For the Streusel Topping: ¼ cup cold unsalted butter, cubed
  • For the Streusel Topping: ½ teaspoon cinnamon

Instructions

  1. Brown the Butter: Place butter in a light-colored saucepan over medium heat. Stir constantly until it foams, crackles, and forms brown bits with a nutty aroma. Remove from heat immediately and pour into a heat-proof bowl. Let cool for 10 minutes.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and dust with flour, tapping out excess.
  3. Mix Wet Ingredients: In a large bowl, whisk cooled brown butter, brown sugar, and granulated sugar until combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Mix Batter: Gently fold dry ingredients into wet ingredients using a spatula until no flour streaks remain. Do not overmix. Fold in pumpkin puree last.
  6. Prepare Streusel: In a small bowl, combine flour, brown sugar, cinnamon, and cold cubed butter. Rub together with a fork or fingers until coarse crumbs form.
  7. Assemble and Bake: Pour batter into prepared pan and spread evenly. Sprinkle streusel topping over the batter. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
  8. Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use pure pumpkin puree, not pie filling. Ensure eggs are room temperature to prevent butter from solidifying. Keep streusel butter cold for distinct crumbles. If the top browns too quickly, tent with aluminum foil. The bread is often better on the second day as flavors meld.

Nutrition

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

Find it online: https://sagestirs.com/moist-brown-butter-pumpkin-bread-easy-cinnamon-streusel-recipe/