Get ready to transform your kitchen into a cozy autumn paradise with the most irresistible Brown Butter Pumpkin Bread that will make your taste buds dance with delight! This isn't just another pumpkin bread recipe - it's a luxurious, nutty, and incredibly moist slice of heaven that combines the rich, caramel-like depth of brown butter with warm autumn spices and a crunchy walnut streusel topping. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your fall baking game and fill your home with the most intoxicating aromas that scream comfort and indulgence.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup walnuts, chopped
- 1/2 cup brown sugar (for streusel)
- 1/2 teaspoon cinnamon (for streusel)
- 1/4 cup melted butter (for streusel)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line with parchment paper.
- Brown the butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the browned butter, pumpkin puree, brown sugar, and granulated sugar until smooth and well combined.
- Add the eggs one at a time, mixing thoroughly after each addition until the mixture is creamy and homogeneous.
- In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Prepare the streusel topping: In a small bowl, mix chopped walnuts, brown sugar, cinnamon, and melted butter until it forms a crumbly mixture.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the walnut streusel mixture over the top of the batter.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 4 days.
Tips
- Brown Butter Perfection: The key to this recipe is properly browning the butter. Watch it carefully and stir frequently to prevent burning. Look for a golden brown color and a nutty, caramel-like aroma.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense bread.
- Streusel Secrets: For the crunchiest streusel, ensure your melted butter is well combined with the nuts and sugar, creating a crumbly texture that will provide a delightful contrast to the soft bread.
- Moisture Matters: Use fresh, high-quality pumpkin puree for the best flavor and texture. Avoid using pumpkin pie filling, which contains additional spices and sweeteners.
- Cooling is Crucial: Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. This helps the bread set and makes it easier to slice.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap to maintain moisture. It can be stored at room temperature for up to 4 days or frozen for up to a month.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 85mg
