Brown Butter Pumpkin Bread Recipe with Easy Streusel

The smell of brown butter mingling with warm pumpkin spice fills the air, instantly making you feel like it’s fall, no matter the season. This irresistible brown butter pumpkin bread with streusel is the perfect marriage of rich, nutty flavors and cozy autumn spices. Every slice offers a moist, tender crumb topped with a buttery, crumbly streusel that makes it impossible to resist. Whether you’re cozying up with a cup of coffee or sharing it at brunch, this recipe is sure to become your seasonal favorite.

I first stumbled upon the idea of using brown butter in pumpkin bread while experimenting in my kitchen during a chilly October weekend. Honestly, it was a game-changer! The brown butter adds depth and a hint of caramel-like nuttiness that complements the pumpkin beautifully. And when you top it off with streusel? Oh, it’s pure magic. I’ve tweaked this recipe countless times, and now I’m thrilled to share my perfected version with you!

Whether you’re a seasoned baker or a beginner looking for a show-stopping recipe, this brown butter pumpkin bread with streusel will impress. With simple ingredients and easy-to-follow steps, you’ll be baking like a pro in no time.

Why You’ll Love This Recipe

• Rich Flavor: The brown butter adds a nutty, caramel-like richness that takes this pumpkin bread to the next level.
• Perfect Texture: Moist, tender bread paired with a buttery, crumbly streusel topping creates a delightful contrast.
• Easy to Make: Don’t let the brown butter or streusel intimidate you—this recipe is beginner-friendly.
• Versatile: Perfect for breakfast, a mid-afternoon snack, or dessert. It even makes a thoughtful, homemade gift!
• Seasonal Comfort: Nothing says autumn like pumpkin spice. This bread is like a warm hug on a chilly day.

What sets this recipe apart is the combination of brown butter and streusel. The brown butter enhances the pumpkin’s natural sweetness while the streusel topping adds a satisfying crunch. It’s the kind of recipe that feels indulgent but also comforting, making it perfect for sharing with loved ones. Trust me—this is one loaf you’ll be proud to pull out of the oven!

What Ingredients You Will Need

This recipe uses wholesome, easy-to-find ingredients that you probably already have in your pantry. Here’s what you’ll need:

For the Brown Butter Pumpkin Bread:

• 1/2 cup (115g) unsalted butter: Melted and browned for that deep, nutty flavor.
• 1 cup (200g) granulated sugar: For sweetness.
• 1/2 cup (100g) brown sugar: Adds richness and moisture.
• 1 cup (240g) canned pumpkin puree: Not pumpkin pie filling! Be sure to use pure pumpkin puree.
• 2 large eggs: Room temperature for better mixing.
• 1/3 cup (80ml) vegetable oil: Keeps the bread super moist.
• 1/4 cup (60ml) milk: Adds moisture and helps create a tender crumb.
• 1 tsp vanilla extract: Enhances the overall flavor.
• 1 3/4 cups (220g) all-purpose flour: Sifted for a lighter texture.
• 1 tsp baking soda: Helps the bread rise beautifully.
• 1/2 tsp baking powder: Adds an extra lift.
• 1/2 tsp salt: Balances the sweetness and enhances the flavors.
• 1 1/2 tsp ground cinnamon: Warm spice for that classic pumpkin bread flavor.
• 1/2 tsp ground nutmeg: Adds depth and warmth.
• 1/4 tsp ground cloves: A pinch goes a long way; it’s the secret to that cozy autumn taste.

For the Streusel Topping:

• 1/4 cup (50g) brown sugar: Sweet and slightly molasses-y.
• 1/2 cup (65g) all-purpose flour: Helps create that signature crumbly texture.
• 1/4 cup (60g) unsalted butter: Cold and cubed for the perfect crumble.
• 1/2 tsp ground cinnamon: Because more cinnamon is always a good idea!

Equipment Needed

• 1 medium saucepan: For browning the butter.
• Mixing bowls: One for the dry ingredients and one for the wet ingredients.
• Whisk: To combine the ingredients smoothly.
• Spatula: For folding the batter and spreading it evenly.
• Loaf pan: A standard 9×5-inch loaf pan works best.
• Pastry cutter or fork: For making the streusel topping.
• Cooling rack: To cool the bread properly.

If you don’t have a loaf pan, you can try baking this in a square baking dish or even as muffins—just adjust the baking time accordingly.

Preparation Method

1. Preheat your oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Brown the butter: In a medium saucepan over medium heat, melt the butter. Stir frequently until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
3. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Mix wet ingredients: In another bowl, whisk the browned butter, granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla extract until smooth.
5. Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture using a spatula. Mix until just combined—don’t overmix!
6. Make the streusel topping: In a small bowl, combine the brown sugar, flour, cinnamon, and cold butter. Use a pastry cutter or fork to mix until crumbly.
7. Assemble the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the streusel topping generously over the batter.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Check around the 50-minute mark to avoid overbaking.
9. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Cooking Tips & Techniques

• Perfecting brown butter: Keep an eye on the butter as it browns—it can go from golden to burnt quickly. Look for it to turn an amber shade and smell nutty.
• Don’t overmix the batter: Overmixing can make the bread dense instead of tender. Fold gently until the flour is fully incorporated.
• Use cold butter for the streusel: This ensures a crumbly texture. If the butter gets too soft, pop it in the fridge for a few minutes.
• Check for doneness: Oven temperatures can vary, so always test your bread with a toothpick. If it comes out clean, it’s ready!
• Make ahead tips: You can brown the butter and prepare the streusel ahead of time to save on prep work.

Variations & Adaptations

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free baking blend for a celiac-friendly version.
• Nutty Streusel: Add chopped pecans or walnuts to the streusel for extra crunch.
• Spiced Up: Experiment with additional spices like ginger or cardamom for a unique twist.
• Dairy-Free Version: Use a plant-based butter alternative for the brown butter and a non-dairy milk like almond or oat milk.
• Chocolate Lover’s Edition: Fold in 1/2 cup of dark chocolate chips to the batter for a decadent treat.

Personally, I love adding a handful of chopped pecans to the streusel topping—there’s something about that nutty crunch paired with the soft bread that’s simply irresistible!

Serving & Storage Suggestions

This brown butter pumpkin bread is best enjoyed slightly warm or at room temperature.

• Serving: Serve as is or with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence. Pair it with hot coffee or tea for a cozy treat.
• Storage: Store the bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• Freezing: Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight and warm slices in the microwave or oven before serving.

Over time, the spices in the bread meld together even more beautifully, making each bite better than the last!

Nutritional Information & Benefits

This recipe serves about 10 slices. Here’s a rough breakdown of the nutritional content per serving:

• Calories: Approximately 250
• Fat: 11g
• Carbohydrates: 35g
• Protein: 3g
• Fiber: 1g

The pumpkin brings a dose of vitamin A and fiber, while the brown butter adds a rich flavor with healthy fats. If you opt for whole wheat flour, you’ll get a bit more fiber and nutrients. While it’s definitely a treat, this bread makes a delicious occasional indulgence that still packs some wholesome goodness.

Conclusion

There’s something truly special about baking this brown butter pumpkin bread with streusel. It’s the kind of recipe that makes your home smell amazing and your heart feel full. The combination of nutty brown butter, cozy pumpkin spices, and buttery streusel is truly a match made in heaven.

I hope this recipe becomes a part of your seasonal traditions. Feel free to make it your own—experiment with flavors, add-ins, or toppings to suit your tastes. If you give it a try, let me know how it turned out in the comments below. I’d love to hear your thoughts or see photos of your creations!

Happy baking! I can’t wait for you to take that first bite and experience the magic of this pumpkin bread.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and puree fresh pumpkin to get a smooth consistency. Make sure to strain any excess liquid for best results.

Can I make the streusel ahead of time?

Yes! You can prepare the streusel and store it in the fridge for up to 3 days before using.

What’s the best way to brown butter?

Heat the butter over medium heat, stirring constantly. It will foam, then turn golden brown with a nutty aroma. Remove it from the heat immediately to avoid burning.

Can I freeze the bread with the streusel topping?

Yes, but be sure to wrap it tightly in plastic wrap and store in a freezer-safe bag. Thaw in the fridge overnight before reheating.

How do I keep the bread moist?

Don’t overmix the batter and make sure to store it in an airtight container. The pumpkin and oil help keep it naturally moist!

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