Description
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.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 15 oz can of pumpkin puree
- 3 cups flour (I used white whole wheat)
- 1 1/2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
for the streusel:
- 4 tbsp butter, melted
- 1/2 cup brown sugar
- 1/4 cup oats (old fashioned or quick oats work fine here)
- 1/4 cup flour
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Spray two 9×5″ bread pans or two muffins pans (24 muffins total) with cooking spray, and set aside.
- In medium saucepan, add butter over medium-low heat.
- Melt, and then cook for 7-10 minutes longer, until it starts to turn a caramel color.
- Remove from heat immediately.
- In large bowl, stir together or beat with electric mixer the butter and sugars.
- Add the eggs, one at a time, until they are completely mixed in.
- In medium bowl, combine flour, spices, salt, baking powder, and baking soda.
- Add dry ingredients to wet ingredients, stirring until just combined.
- Pour into prepared baking pans/muffin tins.
- In a small bowl, combine the ingredients for the streusel, mixing well.
- Sprinkle over loaves/muffins.
- 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.
- Let cool completely.
- Category: Dessert, Baking