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Golden-brown pumpkin bread on marble surface with sliced interior and pecans.

How to Make Pumpkin Brown Butter Loaf

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  • Author: Charlene
  • 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

Scale
  • 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

  1. 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 1
  2. 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 2
  3. 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 3
  4. 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 4
  5. Step 5: If using pecans, fold in 1 cup (120 g) of toasted pecan pieces gently at this stage.
    Step 5
  6. 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 6
  7. 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.
    Step 7

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

Find it online: https://www.bakeitwell.com/pumpkin-brown-butter-loaf/

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