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Easy Pumpkin Bread with Brown Butter Streusel

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This moist pumpkin bread features a deep nutty flavor from brown butter and a crunchy cinnamon streusel topping. It’s the perfect fall treat that’s quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk, room temperature
  • For the streusel topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons (42g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray exposed sides with nonstick spray.
  2. 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 foams, subsides, and brown specks form (about 5-7 minutes). When it smells nutty and turns golden amber, remove from heat and pour into a heatproof bowl to stop cooking. Let cool slightly.
  3. Make the streusel: In a small bowl, whisk together 1/2 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and work it in with fingers or a pastry cutter until coarse crumbs form. Refrigerate until ready to use.
  4. Whisk dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Set aside.
  5. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup packed brown sugar. Add 1 cup pumpkin puree, 2 room temperature eggs, 1 teaspoon vanilla extract, and 1/4 cup buttermilk. Whisk until smooth. Slowly drizzle in slightly cooled brown butter while whisking constantly until glossy and combined.
  6. Combine wet and dry: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Batter will be thick and slightly lumpy.
  7. Fill the pan: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping evenly over the top, gently pressing it into the batter.
  8. Bake: Place pan in preheated oven and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool: Let bread cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely before slicing.

Notes

Don’t rush the brown butter; watch for amber color and nutty smell. Use room temperature ingredients to prevent lumpy batter. Measure flour correctly using spoon-and-level method. Keep streusel cold until use. Check for doneness starting at 50 minutes. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use vegan butter and buttermilk substitute. Store in airtight container at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

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

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