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Best Homemade Brown Butter Pumpkin Loaf Recipe

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This brown butter pumpkin loaf is tender, moist, and packed with nutty, caramel-like flavor from browned butter. It’s the perfect fall treat that comes together in about an hour and fifteen minutes.

Ingredients

  • Unsalted butter, ½ cup (1 stick or 113 grams)
  • All-purpose flour, 1¾ cups (218 grams)
  • Baking soda, 1 teaspoon
  • Ground cinnamon, 1½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Salt, ½ teaspoon
  • Granulated sugar, 1 cup (200 grams)
  • Light brown sugar, ½ cup (100 grams), packed
  • Large eggs, 2, at room temperature
  • Pumpkin puree, 1 cup (245 grams)
  • Vanilla extract, 1 teaspoon
  • Whole milk, ¼ cup (60 ml)
  • Turbinado sugar, 1 tablespoon (optional topping)
  • Pepitas (pumpkin seeds), 2 tablespoons (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with butter or nonstick spray.
  2. Brown the butter: Place the ½ cup (113 grams) of unsalted butter in your light-colored saucepan over medium heat. Let it melt completely, stirring occasionally with a rubber spatula. Once melted, it will start to foam and sputter. Keep stirring. After about 3-4 minutes, the foam will subside, and you’ll see tiny brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. As soon as it turns a golden-amber color, remove it from the heat immediately. Pour it into a heatp…
  3. Mix the dry ingredients: In a large bowl, whisk together the 1¾ cups (218 grams) all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk for about 20 seconds to aerate the flour and distribute the spices evenly.
  4. Mix the wet ingredients: In a medium bowl, whisk together the 1 cup (200 grams) granulated sugar and ½ cup (100 grams) packed light brown sugar until no lumps remain. Add the 2 room-temperature eggs and whisk until smooth and pale, about 1 minute. Add the 1 cup (245 grams) pumpkin puree, 1 teaspoon vanilla extract, ¼ cup (60 ml) whole milk, and the cooled brown butter. Whisk until everything is fully combined and smooth.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using your rubber spatula, fold gently—sweep the spatula around the edge of the bowl, then cut through the center. Repeat this motion about 10-12 times, just until you no longer see streaks of flour. Do not overmix. A few small lumps are perfectly fine.
  6. Pour the batter into the prepared pan: Use your spatula to scrape every last bit of batter into the pan. Spread it evenly with the spatula. If you’re using the turbinado sugar or pepitas, sprinkle them evenly over the top now.
  7. Bake for 50-60 minutes: Place the pan in the preheated oven. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Check at the 45-minute mark—if the top is browning too quickly, tent loosely with aluminum foil.
  8. Cool the loaf: Let the loaf cool in the pan on a wire rack for 10 minutes. Then use the parchment overhang to lift the loaf out of the pan and transfer it to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

Don’t rush the brown butter—watch for the amber color and nutty aroma. Room temperature ingredients are important for proper emulsification. Avoid overmixing to prevent a dense loaf. Let the loaf cool completely before slicing to avoid a crumbly texture.

Nutrition

Keywords: brown butter, pumpkin loaf, pumpkin bread, fall recipe, easy pumpkin bread, brown butter pumpkin loaf

Find it online: https://tastytuck.com/best-homemade-brown-butter-pumpkin-loaf-recipe/