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Best Easy Brown Butter Pumpkin Bread with Streusel

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This quick and easy pumpkin bread features nutty brown butter and a crunchy cinnamon streusel topping. It’s perfect for weeknights or special occasions, delivering rich, comforting flavor with minimal effort.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter (for browning)
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated is best)
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) buttermilk, room temperature (or ⅓ cup milk + 1 teaspoon lemon juice)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (½ stick / 57g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  2. Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Melt completely, then swirl occasionally. After 4-5 minutes, the butter will foam and brown specks will form; it should smell nutty. Pour into a heat-safe bowl to stop cooking. Let cool 5-10 minutes.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In a larger bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until combined. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, buttermilk, and vanilla extract until smooth.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and work with fingers or a pastry cutter until mixture resembles coarse sand with some pea-sized clumps.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping evenly over the batter, gently pressing it in slightly.
  8. Bake in the center of the oven for 55-65 minutes. Check at 50 minutes; if top browns too fast, tent with foil. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (internal temperature about 200°F / 93°C).
  9. Cool in the pan on a wire rack for 15 minutes. Then lift out using parchment paper and cool completely on the rack (about 1 hour) before slicing.

Notes

Don’t rush the brown butter; watch for color change and nutty aroma. Room temperature ingredients matter for smooth batter. Measure flour correctly by spooning and leveling. Check for doneness early; every oven runs differently. Let bread cool completely before slicing for best texture. Store wrapped at room temperature up to 4 days or freeze up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter, streusel, fall recipe, quick bread, easy pumpkin bread

Find it online: https://ovenmila.com/best-easy-brown-butter-pumpkin-bread-with-streusel/