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Best Brown Butter Pumpkin Bread with Cinnamon Streusel

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This brown butter pumpkin bread is incredibly moist, tender, and packed with nutty, caramel-like flavor from browned butter. Topped with a crunchy cinnamon streusel, it’s the ultimate fall comfort food that’s perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups (15 oz can) canned pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¼ cup milk (whole milk preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Streusel Topping:
  • ½ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold and cubed

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns amber with brown specks (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl. Let cool for 10-15 minutes until warm, not hot.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. Make the streusel: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon. Add 3 tablespoons cold, cubed butter. Use fingers or a pastry cutter to work butter into flour mixture until coarse and crumbly. Refrigerate while making batter.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and ½ cup packed brown sugar until combined. Whisk in eggs one at a time, then add vanilla and milk. Finally, whisk in pumpkin puree until smooth.
  6. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Assemble and bake: Pour batter into prepared pan and spread evenly. Sprinkle cold streusel topping over the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool: Let bread cool in pan on a wire rack for 20 minutes. Use parchment sling to lift out and transfer to rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and do not overmix the batter. The brown butter should be warm, not hot, when added to the eggs. Let the bread cool completely before slicing to avoid a gummy texture. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread with streusel, easy pumpkin bread, fall pumpkin bread, moist pumpkin bread

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