Imagine the warm, nutty aroma of browned butter wafting through your kitchen as you prepare a loaf of pumpkin bread that’s as comforting as a cozy sweater on a crisp autumn day.
This delightful treat is incredibly easy to make, promising indulgence with every bite.
Watch as humble ingredients transform into a golden, spiced loaf, perfect for any gathering or solo indulgence.
Let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 saucepan
- 1 large mixing bowl
- 1 whisk
- 1 loaf pan (9×5 inch)
- 1 wire rack
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cook & Prep Time
To efficiently manage your time while preparing and cooking Brown Butter Pumpkin Bread, follow this timeline:
- Preparation and Setup (5 minutes)
- Gather all necessary ingredients and equipment.
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan.
- Browning Butter (10 minutes)
- Melt the butter in a saucepan over medium heat.
- Cook until the butter turns golden brown, then remove from heat and let it cool slightly.
- Mixing Wet Ingredients (5 minutes)
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and browned butter until well combined.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and whisk until smooth.
- Mixing Dry Ingredients and Combining (10 minutes)
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Baking (55 minutes)
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Place in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes)
- Let the bread cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
– Allow an extra 5 minutes to read through the recipe and instructions carefully before starting.
Recipe Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a saucepan over medium heat, melt the butter and cook until it turns golden brown, then let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and browned butter until well combined.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and whisk until smooth.
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Tips
- Whipped Cream: A dollop of whipped cream on a slice of pumpkin bread adds a creamy contrast to its rich, spiced flavor.
- Cream Cheese Spread: Smear some cream cheese on top for a tangy and smooth addition that complements the sweetness of the bread.
- Warm with Butter: Serve slices warm with a pat of butter for a simple, comforting treat that enhances the bread’s buttery essence.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert combination that balances warmth with a cold, creamy texture.
- Chai Tea or Coffee: Enjoy alongside a cup of chai tea or coffee to enhance the warm spices in the bread with a cozy beverage accompaniment.
Storage
To store Brown Butter Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to 3 days.
Refrigerate for longer freshness.
Freezing
To freeze Brown Butter Pumpkin Bread, wrap slices individually in plastic wrap.
Place them in a freezer-safe bag and store for up to three months.
Thaw at room temperature before serving.
Reheating
To reheat Brown Butter Pumpkin Bread, wrap slices in aluminum foil and place in a preheated 300°F (150°C) oven for 10 minutes.
Maintain moisture retention and ideal flavor.
Final Thoughts
Brown Butter Pumpkin Bread is a delightful twist on the classic pumpkin bread.
The nutty flavor of browned butter adds depth and richness to the moist, spiced loaf.
It’s a perfect treat for autumn gatherings or as a cozy dessert at home.
Enjoy it as is or with a smear of butter for an extra indulgence.
Frequently Asked Questions
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
You can substitute gluten-free flour for all-purpose flour, ensuring it’s a 1:1 replacement blend. Whisk thoroughly to avoid lumps and monitor baking time closely. Test doneness with a toothpick; gluten-free flours may alter texture slightly.
How Can I Make This Recipe Dairy-Free?
Substitute the 1/2 cup unsalted butter with 1/2 cup coconut oil or dairy-free margarine. Confirm the chosen substitute is melted and slightly cooled before mixing. These options maintain the recipe’s integrity while accommodating a dairy-free diet.
What Is the Best Way to Brown Butter?
To brown butter perfectly, use a light-colored saucepan. Melt 1/2 cup unsalted butter over medium heat. Stir continuously until it foams, then turns golden brown, releasing a nutty aroma. Remove immediately to prevent burning.
Can I Substitute Maple Syrup for Granulated Sugar?
Yes, you can substitute maple syrup for granulated sugar. Use a 3:4 ratio (3/4 cup maple syrup per 1 cup sugar). Reduce liquid ingredients by 3 tablespoons and adjust baking time slightly, as maple syrup caramelizes faster.
How Do I Prevent the Bread From Sinking in the Middle?
Make certain of even mixing by not overmixing the batter. Check oven temperature with a thermometer; bake at 350°F. Avoid opening the oven door early. Use fresh leavening agents for proper rise. Let the bread cool gradually.
Brown Butter Pumpkin Bread
Equipment
- 1 Saucepan
- 1 large mixing bowl
- 1 Whisk
- 1 Loaf pan 9×5 inch
- 1 Wire rack
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a saucepan over medium heat, melt the butter and cook until it turns golden brown, then let it cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and browned butter until well combined.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and whisk until smooth.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
