Brown Butter Pumpkin Bread
Indulge in the cozy flavors of our Brown Butter Pumpkin Bread, where rich, nutty brown butter meets the warm spices of fall! With the perfect blend of creamy pumpkin puree and a touch of cinnamon, this moist loaf is a delightful treat that will have your kitchen smelling heavenly. Slice it up for breakfast or a sweet afternoon pick-me-up—it's the ultimate comfort food you won't want to miss!
Prep
15
min
Cook
70
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 1 stick of butter or a half a cup of butter (114 g)
- Two eggs
🫙Pantry Staples(7)
- Two cups of all-purpose flour (250 g)
- One teaspoon of baking soda (5 ml)
- Half a cup of brown sugar (100 g)
- Half a cup of granulated sugar (100 g)
- Quarter cup of maple syrup (60 ml)
- A quarter of a teaspoon of toasted sesame oil (1.25 ml)
- Lots of vanilla, start with a teaspoon (5 ml)
🧂Spices & Seasonings(3)
- Lots of cinnamon, start with a teaspoon (5 ml)
- Like half a teaspoon of ground nutmeg (2.5 ml)
- Pinch of salt
📦Other(2)
- Quarter teaspoon of ground cloves (1.25 ml)
- One can or 15 ounces of pumpkin puree (425 g)
Nutrition (per serving)
Calories
380
Protein
6g
Carbs
61g
Fat
13g
👨🍳 Instructions
- 1
Melt the butter and put it in a bowl.
- 2
Add pumpkin puree and mix well.
- 3
Transfer to a larger bowl if necessary.
- 4
Add brown sugar, granulated sugar, eggs, maple syrup, vanilla, toasted sesame oil, cinnamon, nutmeg, cloves, and salt. Mix until combined.
- 5
Add flour and baking soda, and mix until all ingredients are combined.
- 6
Grease the loaf pan and pour the batter in, smoothing out the top.
- 7
Bake in the oven at 350 degrees for about 1 hour to 1 hour and 10 minutes.
- 8
Check with a cake tester; if it comes out dry, it's done.
- 9
Let it cool for 15 minutes, then remove from the pan and cool for another 15 minutes before slicing.
💡 Pro Tips
- ✓Brown your butter to 325-350°F (where milk solids turn deep golden) before mixing because the nutty Maillard compounds intensify pumpkin's earthiness and add complexity that raw butter cannot provide.technique325-350°F | milk solids golden-brown
- ✓Let browned butter cool to 110-120°F before adding eggs; if too hot (above 140°F), it will scramble the eggs and create a grainy crumb by denatures proteins prematurely.timing110-120°F | avoid above 140°F
- ✓Mix wet ingredients for exactly 90 seconds after adding flour and baking soda, then stop; overmixing beyond this activates gluten development and creates a dense, tough crumb instead of the tender crumb pumpkin bread requires.timing90 seconds maximum
- ✓Use the toothpick test at 55 minutes (not 60), checking the center; carryover heat will continue cooking for 3-5 minutes after removal, bringing internal temp from 205°F to 210°F, so pull it slightly underbaked.timingTest at 55 minutes | pull at 205°F internal
- ✓Use a 9x5-inch loaf pan rather than 8x4-inch; the wider pan distributes heat more evenly across the 1.5-inch thickness, reducing the risk of overcooked edges (200°F) while the center stays moist (205°F).equipment9x5-inch pan | reduces temperature variance
Share this recipe
Prep
15
min
Cook
70
min
Serves
8
people
Level
beginner
Share this recipe
Brown Butter Pumpkin Bread
Indulge in the cozy flavors of our Brown Butter Pumpkin Bread, where rich, nutty brown butter meets the warm spices of fall! With the perfect blend of creamy pumpkin puree and a touch of cinnamon, this moist loaf is a delightful treat that will have your kitchen smelling heavenly. Slice it up for breakfast or a sweet afternoon pick-me-up—it's the ultimate comfort food you won't want to miss!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 1 stick of butter or a half a cup of butter (114 g)
- Two eggs
🫙Pantry Staples(7)
- Two cups of all-purpose flour (250 g)
- One teaspoon of baking soda (5 ml)
- Half a cup of brown sugar (100 g)
- Half a cup of granulated sugar (100 g)
- Quarter cup of maple syrup (60 ml)
- A quarter of a teaspoon of toasted sesame oil (1.25 ml)
- Lots of vanilla, start with a teaspoon (5 ml)
🧂Spices & Seasonings(3)
- Lots of cinnamon, start with a teaspoon (5 ml)
- Like half a teaspoon of ground nutmeg (2.5 ml)
- Pinch of salt
📦Other(2)
- Quarter teaspoon of ground cloves (1.25 ml)
- One can or 15 ounces of pumpkin puree (425 g)
Nutrition (per serving)
Calories
380
Protein
6g
Carbs
61g
Fat
13g
👨🍳 Instructions
- 1
Melt the butter and put it in a bowl.
- 2
Add pumpkin puree and mix well.
- 3
Transfer to a larger bowl if necessary.
- 4
Add brown sugar, granulated sugar, eggs, maple syrup, vanilla, toasted sesame oil, cinnamon, nutmeg, cloves, and salt. Mix until combined.
- 5
Add flour and baking soda, and mix until all ingredients are combined.
- 6
Grease the loaf pan and pour the batter in, smoothing out the top.
- 7
Bake in the oven at 350 degrees for about 1 hour to 1 hour and 10 minutes.
- 8
Check with a cake tester; if it comes out dry, it's done.
- 9
Let it cool for 15 minutes, then remove from the pan and cool for another 15 minutes before slicing.
💡 Pro Tips
- ✓Brown your butter to 325-350°F (where milk solids turn deep golden) before mixing because the nutty Maillard compounds intensify pumpkin's earthiness and add complexity that raw butter cannot provide.technique325-350°F | milk solids golden-brown
- ✓Let browned butter cool to 110-120°F before adding eggs; if too hot (above 140°F), it will scramble the eggs and create a grainy crumb by denatures proteins prematurely.timing110-120°F | avoid above 140°F
- ✓Mix wet ingredients for exactly 90 seconds after adding flour and baking soda, then stop; overmixing beyond this activates gluten development and creates a dense, tough crumb instead of the tender crumb pumpkin bread requires.timing90 seconds maximum
- ✓Use the toothpick test at 55 minutes (not 60), checking the center; carryover heat will continue cooking for 3-5 minutes after removal, bringing internal temp from 205°F to 210°F, so pull it slightly underbaked.timingTest at 55 minutes | pull at 205°F internal
- ✓Use a 9x5-inch loaf pan rather than 8x4-inch; the wider pan distributes heat more evenly across the 1.5-inch thickness, reducing the risk of overcooked edges (200°F) while the center stays moist (205°F).equipment9x5-inch pan | reduces temperature variance