Brown Butter Pumpkin Bread

The aroma of freshly baked Brown Butter Pumpkin Bread fills the kitchen, evoking memories of fall days spent at home with family. As the leaves change colors and the air turns crisp, there’s something irresistible about the combination of warm spices and the rich flavor of pumpkin. I remember the first time I made this recipe; it was a rainy afternoon, and I craved something comforting and delicious. The moment I took the loaf out of the oven, the nutty scent of browned butter and sweet pumpkin enveloped me. It’s a recipe that not only warms your belly but also your heart, making it perfect for sharing with loved ones during the cozy months ahead.

Main Ingredients for Brown Butter Pumpkin Bread

The ingredients in Brown Butter Pumpkin Bread come together beautifully to create a loaf that is both flavorful and delightful. Each element plays a crucial role in building the rich texture and taste that makes this bread a favorite.

• Unsalted Butter: The base for browning, it adds richness and depth to the flavor.
• All-Purpose Flour: Provides the structure needed for the loaf, ensuring it rises perfectly.
• Baking Soda: Acts as a leavening agent, helping the bread to rise and become light.
• Kosher Salt: Enhances the sweetness of the pumpkin and spices.
• Ground Spices: Cinnamon, nutmeg, ginger, and cloves work together to bring warmth and complexity to the flavor.
• Pumpkin Puree: The star ingredient, it adds moisture and brings the quintessential fall flavor.
• Brown Sugar: Contributes to the sweetness and adds a hint of caramel flavor.
• Granulated Sugar: Balances the flavors with a touch of sweetness.
• Eggs: Provide moisture and help bind the ingredients together.
• Buttermilk: Adds slight tang and keeps the bread tender.
• Vanilla Extract: Introduces a warm note that complements the spices.
• Confectioner’s Sugar: For the glaze, it adds sweetness and a beautiful finish.
• Maple Syrup: Enhances the sweetness and adds a touch of fall flavor.

How to Make Brown Butter Pumpkin Bread

Making Brown Butter Pumpkin Bread is a delightful experience that fills your home with a warm, inviting aroma. Let’s get started on this delicious treat that’s perfect for any fall occasion.

1. Preheat your oven to 350 degrees F. Generously grease a 9×5-inch loaf pan with nonstick cooking spray to ensure easy removal of the bread later.

2. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter foams, turns golden brown, and emits a nutty aroma. This should take around 5 minutes. Once browned, transfer the butter into a large mixing bowl and allow it to cool slightly.

3. While the butter is cooling, take a medium bowl and whisk together the flour, baking soda, salt, and spices like cinnamon, nutmeg, ginger, and cloves. This will create a fragrant base for your bread.

4. In the bowl with the cooled browned butter, add the pumpkin puree, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Whisk everything together until well combined and smooth.

5. Gently fold the dry ingredients into the wet mixture. Use a spatula to stir until just combined, being careful not to overmix. You want a few lumps to remain for a tender texture.

6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.

7. Place the loaf pan in your preheated oven and bake for about 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top is browning too quickly, lightly cover it with aluminum foil.

8. Once baked, remove the pan from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack.

9. While the bread cools, prepare the glaze by melting more butter in a saucepan until browned again. In a medium bowl, whisk the browned butter with confectioner’s sugar, maple syrup, and a pinch of salt until smooth.

10. Once the bread is completely cool, pour the glaze over the top. Let it set for about 10 minutes before slicing. Enjoy your deliciously moist Brown Butter Pumpkin Bread with a cup of coffee or tea!

Pro Tips and Tweaks

When making Brown Butter Pumpkin Bread, consider these pro tips to elevate your baking game and ensure a successful outcome.

• Use Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature. This helps them combine better with the other ingredients.
• Do Not Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf.
• Experiment with Spices: Feel free to add other spices like allspice or cardamom for a unique flavor profile.
• Storage: Store leftovers in an airtight container to keep the bread moist and fresh for up to three days.
• Freezing: For longer storage, freeze slices or the whole loaf wrapped tightly in plastic and foil for up to three months.
• Pairing: Serve with cream cheese or a sprinkle of cinnamon for an extra flavor boost.

Serving Suggestions

Serving Brown Butter Pumpkin Bread can be as creative as you want. Here are some delightful ideas:

• For Breakfast: Slice it thick and serve warm with butter or cream cheese for a delicious start to your day.
• As a Snack: Perfect for an afternoon pick-me-up with a cup of hot tea or coffee.
• At Holiday Gatherings: This bread makes a fantastic addition to your Thanksgiving or Christmas table as a sweet treat that everyone loves.
• For Gifting: Wrap a loaf in decorative packaging for a thoughtful and delicious homemade gift.
• Leftovers: Store any uneaten bread wrapped tightly in plastic to keep it fresh, and enjoy it for breakfast or as an evening snack.

FAQ

Conclusion

This Brown Butter Pumpkin Bread truly highlights the flavors of fall with its rich spices and moist texture. It’s more than just a bread; it’s a warm hug on a chilly day, perfect for sharing with family and friends. So why not try making it in your own kitchen? You’ll love the delightful aroma, the tender slices, and the joy it brings to your gatherings. I hope you enjoy every bite!

Brown Butter Pumpkin Bread

The ultimate comfort food for fall, this Brown Butter Pumpkin Bread combines rich, nutty flavors with the warmth of pumpkin spices. Moist and delicious, it’s perfect for breakfast, snacks, or dessert. Try this easy recipe tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup Unsalted Butter cut into tablespoon pieces
• 1 3/4 cup All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt
• 1 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 1 1/2 cups Pumpkin not pumpkin pie filling
• 3/4 cup Packed Light Brown Sugar
• 1/2 cup Granulated Sugar
• 2 large Eggs at room temperature
• 1/4 cup Buttermilk at room temperature
• 1 1/2 teaspoon Pure Vanilla Extract
• 4 tablespoons Unsalted Butter cut into tablespoon pieces
• 1/2 cup Confectioner’s Sugar
• 3 tablespoons Pure Maple Syrup
• Pinch Sea Salt

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan generously with nonstick cooking spray. Set aside.
2. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
4. In a large bowl, whisk together the browned butter, pumpkin, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract.
5. Add the dry ingredients and stir until just combined. Don’t over mix the batter.
6. Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula.
7. Place the loaf pan in the oven and bake for 55 to 65 minutes, time will vary depending on your oven. If the top starts to brown too quickly, loosely cover with aluminum foil. The loaf is done when a toothpick inserted into the center comes out clean.
8. Remove the pan from the oven and place on a cooling rack to cool completely.
9. While the bread is cooling, make the glaze. Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
10. In a medium bowl, whisk together the browned butter, confectioner’s sugar, maple syrup, and salt until the glaze is smooth.
11. Pour the glaze over the cooled bread. Let it set for 10 minutes. Cut into slices and enjoy!

Notes

• Room Temperature: Store tightly wrapped or in an airtight container for up to 3 days.
• Refrigerator: Keeps well in the fridge for up to 5 days.
• Freezer: Freeze slices or the whole loaf wrapped in plastic and foil for up to 3 months. If you know you are going to freeze the loaf, I like to wait and add the glaze after it has thawed.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.