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Moist Brown Butter Pumpkin Bread: Easy Cinnamon Streusel Recipe

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A rich, moist pumpkin bread made with nutty brown butter and topped with a crunchy cinnamon streusel. This recipe delivers deep flavor and a tender crumb, perfect for fall hosting or cozy weeknight treats.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin puree
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup light brown sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 2 tablespoons unsalted butter, melted (for streusel)

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a medium saucepan over medium heat. Swirl occasionally until it foams, subsides, and turns amber with nutty brown solids. Remove from heat and pour into a heat-proof bowl to cool for 10 minutes.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp salt, 2 tsp pumpkin pie spice, and 1 tsp cinnamon.
  4. Combine wet ingredients: To the cooled brown butter, add granulated and brown sugars. Whisk vigorously until smooth and glossy. Add eggs and vanilla extract, whisking until combined.
  5. Make the batter: Pour wet ingredients into dry ingredients. Add pumpkin puree. Gently fold with a rubber spatula until flour streaks disappear. Do not overmix.
  6. Prepare the streusel: In a small bowl, mix ½ cup flour, ¼ cup brown sugar, and 1 tsp cinnamon. Drizzle in 2 tbsp melted butter and mix with a fork until coarse crumbs form.
  7. Assemble and bake: Pour batter into the prepared loaf pan. Sprinkle streusel topping evenly over the surface. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly after 40 minutes.
  8. Cool completely: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure eggs and pumpkin are at room temperature to prevent the butter from seizing. Use unsalted butter to control sodium levels. If using glass pans, lower oven temperature by 25°F. Do not store bread while warm to avoid soggy crust.

Nutrition

Keywords: pumpkin bread, brown butter, cinnamon streusel, fall baking, pumpkin spice, moist bread, easy recipe

Find it online: https://zoeplate.com/moist-brown-butter-pumpkin-bread-easy-cinnamon-streusel-recipe/