Description
A dense, moist pumpkin bread featuring a nutty brown butter flavor and a crunchy streusel topping. This recipe balances spice and sweetness for a cozy fall treat that stays soft for days.
Ingredients
Scale
- 15 oz (425g) pumpkin puree (not pie filling)
- ½ cup (120ml) vegetable oil
- ½ cup (115g) butter, browned and cooled
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup (65g) flour (for streusel)
- ½ cup (100g) brown sugar, packed (for streusel)
- ¼ cup (55g) cold butter, cubed (for streusel)
- ½ cup chopped walnuts or pecans (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line the bottom with parchment paper.
- Brown the butter: Melt ½ cup butter in a microwave-safe bowl in 30-second intervals, stirring frequently, until amber and nutty. Let cool to room temperature.
- Make the streusel: In a small bowl, combine ½ cup flour, ½ cup brown sugar, and ¼ cup cold cubed butter. Use a fork to cut butter into flour until coarse crumbs form. Stir in chopped nuts. Set aside.
- Mix wet ingredients: In a large bowl, whisk together cooled brown butter, vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs and whisk until well combined and glossy.
- Add pumpkin: Stir in pumpkin puree until smooth.
- Combine dry ingredients: In a separate bowl, whisk together 1 ½ cups flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Fold together: Gently fold dry ingredients into wet mixture using a spatula until no dry streaks remain. Do not overmix.
- Bake: Pour batter into prepared pan and smooth top. Sprinkle streusel evenly over batter. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure pumpkin puree is drained if watery to prevent dense bread. Toast nuts for extra flavor. For gluten-free version, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 280
- Sugar: 22
- Sodium: 250
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: pumpkin bread, brown butter, streusel, fall baking, moist pumpkin bread, gluten-free option, make-ahead breakfast