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Cozy Brown Butter Pumpkin Bread with Streusel Topping

brown butter pumpkin bread with streusel topping - featured image
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This moist and tender pumpkin bread features nutty brown butter and a crunchy streusel topping. It’s the ultimate comfort food for cool mornings and cozy afternoons.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 1 cup (245g) pumpkin puree
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup (60ml) milk
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Stir occasionally until melted, then continue cooking until it foams and turns golden amber with a nutty aroma (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl to cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  3. In a large mixing bowl, whisk together the cooled brown butter, 1 cup granulated sugar, and ½ cup packed brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and pumpkin puree until smooth.
  4. In a separate medium bowl, whisk together 1¾ cups all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Add dry ingredients to wet ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Cut in 3 tablespoons cold cubed butter using fingers or a pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping over batter, pressing gently into the surface.
  8. 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 after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely (about 1 hour) before slicing.

Notes

For best results, use cold butter for streusel and do not overmix the batter. The bread tastes even better on day two as flavors meld. To freeze, wrap cooled loaf tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, streusel topping, fall baking, quick bread, pumpkin spice

Find it online: https://siennaspoon.com/cozy-brown-butter-pumpkin-bread-with-streusel-topping/