Go Back
–+ servings
Brown butter pumpkin bread pinterest

Brown Butter Pumpkin Bread

This gourmet pumpkin bread uses brown butter to create complex layers of flavor that perfectly complement the earthy sweetness of pumpkin. The caramelized milk solids in brown butter create a rich, nutty profile that transforms a classic fall favorite into something truly exceptional.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Brown Butter Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 225 kcal

Equipment

  • 9×5-inch loaf pan
  • Light-colored saucepan
  • Parchment Paper
  • Wire Cooling Rack

Ingredients
  

Brown Butter

  • 1/2 cup unsalted butter (113g)

Bread

  • 1 1/2 cups all-purpose flour (180g)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup pumpkin puree (225g, not pumpkin pie filling)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g, packed)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk (60ml)

Optional Mix-ins

  • 1/2 cup chopped toasted pecans or walnuts optional
  • 1/2 cup dark chocolate chips optional
  • 2 tbsp pepitas for topping, optional

Instructions
 

  • Place the butter in a light-colored saucepan over medium heat. As it melts, it will begin to foam and sizzle. Swirl the pan occasionally and watch carefully as the butter turns from lemony yellow to golden and finally to amber with brown bits at the bottom—about 5-7 minutes. Once it smells like toasted hazelnuts and has amber specks, immediately transfer to a heat-proof bowl to stop the cooking. Let cool for 10 minutes.
  • Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Mix until smooth. Add the cooled brown butter (including all those flavorful browned bits!), eggs, and vanilla extract. Whisk until completely incorporated and the mixture looks silky.
  • Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Mix gently with a spatula just until combined—overmixing develops gluten, which will make your bread tough. If using nuts or chocolate chips, fold them in now.
  • Pour the batter into your prepared loaf pan and smooth the top. If using, sprinkle pepitas on top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  • Allow the bread to cool in the pan for 15 minutes before using the parchment overhang to lift it out. Let it cool completely on a wire rack before slicing.

Notes

The flavors actually deepen overnight, making this bread even better the next day. For a dairy-free version, you can use coconut oil instead of butter, though you'll miss the brown butter flavor. The batter can be made up to 24 hours in advance and refrigerated before baking.
Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze individual slices for up to 3 months.

Nutrition

Calories: 225kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 55mgSodium: 200mgFiber: 1gSugar: 18gVitamin A: 60IU
Keyword Pumpkin Bread, Brown Butter, Fall Baking, Pumpkin Recipe, Quick Bread
Tried this recipe?Let us know how it was!