Go Back

Brown Butter Pumpkin Bread

Brown butter pumpkin bread with a nutty, toasted flavor made by browning butter until fragrant, then baking into a tender loaf. The loaf bakes to a clean toothpick finish and cools for easy slicing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 0.5 cup butter Use unsalted if possible for better control of saltiness.
Flour
  • 1.75 cup flour
Baking soda
  • 1 tsp baking soda
Cinnamon
  • 1 tsp cinnamon
Salt
  • 0.5 tsp salt
Sugar
  • 1.5 cup sugar
Eggs
  • 2 eggs Use large eggs.
Pumpkin puree
  • 15 oz pumpkin puree

Equipment

  • 1 sheet pan

Method
 

Brown the butter and prep
  1. Melt the butter in a saucepan over medium heat, swirling until golden brown and fragrant, about 5 minutes, then cool slightly.
  2. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
Mix dry ingredients
  1. Whisk together the flour, baking soda, cinnamon, and salt in a bowl.
Mix wet ingredients
  1. Whisk the sugar, cooled brown butter, and eggs in a separate bowl until smooth.
Combine and bake
  1. Stir in the pumpkin puree, then fold in the dry ingredients until just combined.
  2. Pour the batter into the prepared pan and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

To keep the loaf tender, cool the browned butter slightly before mixing so it does not scramble the eggs. Store tightly wrapped in the refrigerator for up to 5 days; freeze sliced portions for up to 3 months. For a dairy-free version, use a 1:1 plant-based butter substitute that browns well.