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Brown Butter Pumpkin Streusel Bread

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A moist, tender pumpkin bread with nutty brown butter and a crunchy spiced streusel topping. This kid-approved recipe is easy to make and tastes even better the next day.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter (for browning)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (67g) packed light brown sugar (for streusel)
  • 1 teaspoon pumpkin pie spice (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)
  • 1 3/4 cups (210g) all-purpose flour (for bread)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • The browned butter from above, slightly cooled

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it turns golden-amber and smells nutty (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  2. Make the streusel: In a small bowl, whisk together 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Add 3 tablespoons cold butter cubes and cut in with a pastry cutter or forks until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray with non-stick cooking spray.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and cinnamon. Set aside.
  5. Mix wet ingredients: In a large bowl, whisk together granulated sugar, 1/2 cup brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth. Slowly drizzle in slightly cooled browned butter while whisking constantly.
  6. Combine: Add dry ingredients to wet ingredients in three additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. Batter will be thick and slightly fluffy.
  7. Assemble: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping over batter, pressing down gently so it sticks.
  8. Bake for 50-55 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If streusel browns too quickly after 30 minutes, tent loosely with aluminum foil.
  9. Cool in pan for 15 minutes, then lift out using parchment overhang onto a cooling rack. Cool completely before slicing.

Notes

Don’t skip browning the butter—it’s key for flavor. Room temperature eggs and milk help create a smooth batter. Let bread cool completely before slicing to avoid a gummy texture. Bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and oat or almond milk.

Nutrition

Keywords: pumpkin bread, brown butter, streusel, fall baking, kid-friendly, easy recipe, pumpkin streusel bread

Find it online: https://prismtaste.com/brown-butter-pumpkin-streusel-bread-easy-kid-approved-recipe/