Brown Butter Pumpkin Loaf with Streusel

Soft and perfectly spiced with brown butter, this classic pumpkin bread takes things to the next level. Try the same batter in a muffin pan, too.
By Taylor Kadlec

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This pumpkin bread is everything you love about pumpkin bread (moist {ugh I hate that word but it’s true} and perfectly spiced) with the added addition of brown butter (ummm, hello?!) and a streusel topping. We’ve been over this a bajillion times but just to reiterate: brown butter is the bomb diggity. And yes, I just said bomb diggity but brown butter totally deserves it.

So whether you’re knee deep in pumpkin already or still holding out a few more weeks until you go pumpkin crazy, put this recipe in your “Must Make” folder in your bookmarks. Actually, since I know your ‘Must Make’ folder is really just tons and tons of recipes that you planned to make but never got around to it, put it in your ‘SERIOUSLY Must Make’ folder. Because this recipe is no joke.

Something else I haven’t mentioned yet is that you can make this recipe into muffins, too. I did halfsies – one loaf and 12 muffins. My favorite was a thick slice of the loaf, warmed up in the microwave for 10 seconds, with a thin slathering of butter because, y’know, there wasn’t enough butter in the bread to start.

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Brown Butter Pumpkin Loaf with Streusel
 
Soft and perfectly spiced with brown butter, this classic pumpkin bread takes things to the next level. Try the same batter in a muffin pan, too.
Author:
Recipe Type: Dessert, Baking
Serves: 2 loaves or 24 muffins
Ingredients
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 15 oz can of pumpkin puree
  • 3 cups flour (I used white whole wheat)
  • 1½ tsp cinnamon
  • 1 tsp cloves
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp baking soda
for the streusel:
  • 4 tbsp butter, melted
  • ½ cup brown sugar
  • ¼ cup oats (old fashioned or quick oats work fine here)
  • ¼ cup flour
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray two 9x5" bread pans or two muffins pans (24 muffins total) with cooking spray, and set aside.
  3. In medium saucepan, add butter over medium-low heat.
  4. Melt, and then cook for 7-10 minutes longer, until it starts to turn a caramel color.
  5. Remove from heat immediately.
  6. In large bowl, stir together or beat with electric mixer the butter and sugars.
  7. Add the eggs, one at a time, until they are completely mixed in.
  8. In medium bowl, combine flour, spices, salt, baking powder, and baking soda.
  9. Add dry ingredients to wet ingredients, stirring until just combined.
  10. Pour into prepared baking pans/muffin tins.
  11. In a small bowl, combine the ingredients for the streusel, mixing well.
  12. Sprinkle over loaves/muffins.
  13. Bake in preheated oven for 50-55 minutes (loaves) or 18-20 minutes (muffins), until tops are golden and a tester comes out pretty much clean.
  14. Let cool completely.

 

Taylor Kadlec

Taylor Kadlec is a lover of all things food including baking, cooking, and of course, eating. She is a self-taught baker and cook, and she shares her kitchen adventures on her blog Greens & Chocolate, where healthy cooking meets sinful indulgence.

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