Brown Butter Pumpkin Loaf with Streusel
Recipe Type: Dessert, Baking
Serves: 2 loaves or 24 muffins
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.
  • 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
  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.
Recipe by Honest Cooking by Mercato Fabbrica at