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Moist Brown Butter Pumpkin Bread

Moist Brown Butter Pumpkin Bread - featured image
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A rich, moist pumpkin bread enhanced with nutty brown butter and warm spices. This easy-to-make loaf features a golden crust and tender crumb, perfect for fall baking or gifting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 1/2 cups (360g) pure pumpkin puree
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp pure vanilla extract

Instructions

  1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook until foaming subsides, milk solids turn golden brown, and it smells nutty (5-7 minutes). Remove from heat and let cool slightly.
  2. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
  3. In a large bowl, whisk together the cooled brown butter and vegetable oil until combined.
  4. Add the sugar to the butter mixture and whisk vigorously for 2 minutes until glossy and slightly thickened.
  5. Add eggs one at a time, whisking well after each addition to ensure incorporation.
  6. Stir in the vanilla extract and pumpkin puree until the batter is smooth.
  7. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  8. Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined; do not overmix.
  9. Pour batter into the prepared loaf pan and smooth the top.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure the brown butter cools for at least 10 minutes before mixing with eggs to prevent scrambling. Do not overmix the batter to avoid a dense texture. Use 100% pure pumpkin puree, not pumpkin pie filling. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, use plant-based butter and flax eggs.

Nutrition

Keywords: pumpkin bread, brown butter, fall baking, quick bread, pumpkin spice, homemade bread, holiday baking

Find it online: https://emmastirs.com/moist-brown-butter-pumpkin-bread-5-easy-steps/