If you’re looking for a comforting baked good, this pumpkin brown butter loaf is a must-try! It brings together warm spices and that nutty flavor from brown butter, making it the perfect treat for fall.
This pumpkin brown butter loaf recipe solves dryness, density, uneven baking, and lack of moisture common in many fall-themed quick breads.
Now, baking can sometimes be tricky, like when my last loaf came out dense and dry. I’ve faced that issue more times than I care to admit! But this recipe tackles those common problems, leaving you with a rich, moist loaf that your family will love.
I found that this recipe is reliable, baking for around 70 minutes at 350°F, and you’ll know it’s done when the house smells incredible and a toothpick comes out clean. You’ll enjoy the beautiful texture and flavor.
If you’re interested in adding a tasty twist, check out my Sourdough Banana Muffins. They’re a great way to use up those ripe bananas!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients.
- The recipe contains brown butter and eggs, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of the sugars and flour used.
- The recipe is suitable for nut-free diets since no nuts are present in the ingredients.
- This recipe is not dairy-free due to the use of brown butter.
Why You Will Love This Recipe
- Rich Flavor The blend of brown butter, pumpkin puree, and warm spices gives this loaf a deep, layered taste that celebrates the essence of fall.
- Moist Texture Thanks to the pumpkin puree and eggs, this loaf comes out wonderfully moist, ensuring each slice feels tender and satisfying, perfect for any occasion.
- Beautiful Aroma As this loaf bakes, your kitchen will fill with a warm, inviting scent that hints at the deliciousness waiting to be sliced. It’s aroma alone brings a cozy feel to your home.
- Ideal for Sharing With generous servings, this pumpkin brown butter loaf is great for gatherings or simply to enjoy with family. It’s a simple way to spread warmth and connection during the season.
How to Make Pumpkin Brown Butter Loaf
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 12 slices 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A deliciously spiced pumpkin bread made with brown butter, perfect for fall baking.
Ingredients
- 2 cups (400 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 3 large eggs
- 15 ounces (425 g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 14 tablespoons (196 g) browned unsalted butter
- ¾ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 teaspoons maple extract
- 2 teaspoons vanilla extract
- 1 cup (120 g) toasted pecans (optional)
- Coarse sugar for topping (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Spray the 10″ x 5″ x 3½” loaf pan thoroughly with non-stick cooking spray made for baking and set aside.
- Step 2: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking soda, pumpkin pie spice, kosher salt, and baking powder until well combined.
- Step 3: In a separate large bowl, whisk the 3 eggs thoroughly. Add the 15 ounces (425 g) of canned pumpkin puree, 2 teaspoons maple extract, and 2 teaspoons vanilla extract. Mix together until fully blended.
- Step 4: Pour the wet ingredients over the dry ingredients. Mix carefully until just combined to avoid overmixing, which could lead to a tough texture. Then, whisk in the 14 tablespoons (196 g) of brown butter until fully incorporated.
- Step 5: If using pecans, fold in 1 cup (120 g) of toasted pecan pieces gently at this stage.
- Step 6: Pour the batter into the prepared loaf pan. If desired, sprinkle coarse sugar on top to create a crunchy, caramelized finish. Place the pan in the oven and bake for 60 to 70 minutes. The loaf is done when it achieves a golden-brown color and a toothpick inserted in the center comes out clean.
- Step 7: Remove the bread from the oven and allow it to cool in the pan for 20 minutes before slicing to prevent crumbling and to improve texture.
Notes
- Room Temperature: Store the loaf in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight.
- Refrigeration: Store in an airtight container inside the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap slices tightly in plastic wrap and aluminum foil; place in a freezer bag and freeze up to 3 months. Thaw at room temperature prior to serving.
- Use fresh baking powder and baking soda to avoid the loaf sinking after baking.
- Rotate the loaf pan halfway through baking, around 30-35 minutes, to ensure even cooking and browning.
- Do not overmix the batter when combining wet and dry ingredients; mix until just combined before adding brown butter to maintain a tender crumb.
- When lining the pan with parchment paper, ensure there is enough overlap on the sides for easy removal and to keep the crust intact.
- To enhance sweetness and create a crunchy crust, sprinkle 2 tablespoons of coarse sugar on the batter before baking.
- Bring slices to room temperature for best flavor and texture after refrigeration or freezing. No direct reheating instructions specified.
- Serve with cream cheese spread or cinnamon butter for added richness.
- Pair with fresh apple salad or roasted Brussels sprouts to complement the loaf.
- Use leftover bread for pumpkin French toast, crunchy bread pudding, or add to breakfast sandwiches with scrambled eggs and cheese.
- Top slices with maple syrup, powdered sugar, or a dollop of whipped cream for additional sweetness.
- Substitute pecans with other nuts if preferred or omit for nut-free option.
- For gluten-free adaptation, replace all-purpose flour with a reliable gluten-free flour blend that works one-to-one in recipes.
- Use unsalted butter when browning butter to better control sweetness. Browned butter adds a nutty depth of flavor.
- Use 100% pure pumpkin puree, not pumpkin pie filling, for moisture and true pumpkin flavor.
- Granulated sugar is preferred over powdered sugar to aid in browning and texture.
- Light or dark brown sugar may be used; dark brown sugar increases moisture and adds depth of flavor via molasses notes.
- Use fresh spices where possible, such as cinnamon and nutmeg, for better flavor. Freshly ground cinnamon and freshly grated nutmeg have the best results.
- Use pure vanilla extract; artificial vanilla extract has less complex flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pumpkin puree: Look for 100% pure pumpkin, not pumpkin pie filling. It adds moisture and gives that rich pumpkin flavor.
- Brown butter: Use unsalted butter for better control of sweetness. Browning it deepens flavor, giving a nutty note that enhances the loaf.
- Granulated sugar: A standard choice for sweetness, it helps with browning. Use fine sugar for a smooth texture; don’t opt for powdered here.
- Brown sugar: Light or dark works, but dark packs a molasses punch for more moisture and depth in flavor. Don’t skip it!
- Eggs: One large egg at room temperature helps bind everything together and boosts richness. Make sure it’s fresh for the best results.
- All-purpose flour: A good quality flour gives structure. If you’re gluten-free, use a reliable gluten-free blend that swaps equally.
- Baking soda: This is key for lift. It reacts with the acidity in the brown sugar, creating a nice rise in the loaf.
- Cinnamon: Freshly ground works best for vibrant flavor but pre-ground is okay. It warms up the dish and complements pumpkin beautifully.
- Nutmeg: Fresh grated adds a sweet-spicy kick. If you don’t have fresh, use less pre-ground as it’s stronger in flavor.
- Vanilla extract: Use pure vanilla extract for the best aroma and depth. Artificial vanilla lacks the complex flavors you’ll want here.
Recipe Tips
- If the pumpkin brown butter loaf sinks after baking, check to ensure you’re using fresh baking powder and baking soda, as they are vital for proper rising.
- For uneven cooking, rotate the loaf pan halfway through baking, about 30-35 minutes in, to promote even browning and bake throughout.
- If your loaf turns out too dense, make sure you’re whisking the batter until just combined before adding the brown butter to avoid overmixing.
- When using parchment paper, ensure enough overlaps on the sides for easy removal; this helps keep the crust intact when lifting the loaf out.
- If you want a sweeter topping, sprinkle 2 tablespoons of coarse sugar on the batter before baking for a crunchy, caramelized finish.
Serving Suggestions
Serve with a side of cream cheese spread or cinnamon butter for added richness. A fresh apple salad or roasted Brussels sprouts complements the loaf nicely.
Use to make pumpkin French toast or crunchy bread pudding. Add to a breakfast sandwich with scrambled eggs and cheese for a hearty meal.
Top with maple syrup or a sprinkle of powdered sugar for sweetness. A dollop of whipped cream adds a creamy finish to each slice.
Recipe variations
- You can use canned pumpkin puree as the base, or swap it for fresh roasted pumpkin puree if preferred. Adjust moisture slightly when using fresh pumpkin puree.
- Add 1 tablespoon of cinnamon or replace pumpkin pie spice with 2 teaspoons of chai spice for a warm, aromatic twist that complements the brown butter flavor.
- Either chopped toasted pecans or walnuts can be folded into the batter for texture. Toast nuts lightly before adding to boost their flavor and crunch.
- If doubling the recipe, use two 10″ x 5″ loaf pans and increase baking time to 75-85 minutes, testing doneness carefully. This pairs well with Pumpkin Apple Loaf as a fall treat.
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How to Store?
To keep your pumpkin brown butter loaf fresh and delicious, follow these storage tips:
Room Temperature: Place pumpkin brown butter loaf in an airtight container at room temperature up to 2 days. Keep away from direct sunlight.
Refrigeration: Store pumpkin brown butter loaf in an airtight container inside the refrigerator up to 7 days. Allow it to come to room temperature before serving.
Freezing: Wrap pumpkin brown butter loaf slices tightly in plastic wrap and aluminum foil inside a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Strawberry Shortcake Cake Roll
If you enjoyed this Pumpkin Brown Butter Loaf or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
