American · Breakfast · Easy
Brown Butter Pumpkin Bread
0.0 (0 ratings)- Total
- 2 hr
- Prep
- 50 min
- Serves
- 10
- Calories
- 285
Nutty browned butter and warm spices run through a moist pumpkin loaf. The batter mixes by hand, with a crackled top and soft, close crumb.
Browning the butter first gives Brown Butter Pumpkin Bread a toasted depth that plain melted butter cannot bring. Scrape the amber milk solids into the bowl too; that is where much of the aroma lives.
Use plain pumpkin puree, not sweetened pie filling, and let the butter cool before adding the eggs. Stir the flour in only until it disappears so the crumb stays tender rather than springy.
Method
Heat the oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment. Melt unsalted butter in a light-colored saucepan over medium heat for , swirling until the milk solids turn amber and smell nutty. Pour into a bowl and cool for .
Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a separate bowl.
Whisk pumpkin puree, brown sugar, sugar, eggs and vanilla extract into the cooled butter. Fold in the flour mixture just until no dry streaks remain.
Scrape into the loaf pan and smooth the top. Bake for until the center is set and a skewer comes out with a few moist crumbs but no wet batter.
Cool in the pan for , then lift onto a rack and cool for more before slicing. Let it cool completely before wrapping for storage.
Forkue tips
- If the top is deeply browned before the center is baked, tent loosely with foil for the remaining oven time.
Storing and reheating
Keep wrapped at room temperature for up to 2 days or refrigerate for 5 days. Freeze individual slices for up to 2 months; warm in a toaster oven to refresh the edges.
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Kitchen gear
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Brown Butter Pumpkin Bread: FAQ
Can I use pumpkin pie filling?
Use plain pumpkin puree instead. Pie filling already contains sugar and spices, so it changes the sweetness and balance of the loaf.
Why is my pumpkin bread gummy?
Underbaking or slicing while very hot can leave a gummy center. Check the middle with a skewer and give the loaf its cooling time so the crumb can settle.
How do I store and reheat Brown Butter Pumpkin Bread?
Keep wrapped at room temperature for up to 2 days or refrigerate for 5 days. Freeze individual slices for up to 2 months; warm in a toaster oven to refresh the edges.
How long does Brown Butter Pumpkin Bread take?
About 2 hr in total: 50 min prep and 1 hr 10 min cooking.
What do I need to make Brown Butter Pumpkin Bread?
The key ingredients are unsalted butter, all-purpose flour, baking soda, baking powder, ground cinnamon and ground ginger, plus pantry basics.
Any tips for Brown Butter Pumpkin Bread?
If the top is deeply browned before the center is baked, tent loosely with foil for the remaining oven time.
