Brown Butter Pumpkin Bread

Name: Brown Butter Pumpkin Bread
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 12 serving
Ingredients: 2 cups granulated sugar; 2 cups all-purpose flour; ¾ teaspoon baking soda; 1 tablespoon pumpkin pie spice; 1 teaspoon kosher salt; 1 teaspoon baking powder; 3 egg; 1 can pumpkin; 2 teaspoons maple extract; 2 teaspoons vanilla extract; 14 tablespoons butter; 1 cup pecans; sugar

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
12
Course
Bread

Brown Butter Pumpkin Bread

Iris Warren

Report

Brown butter pumpkin bread is rich and flavorful, full of sweet pumpkin, toasted pecans, and nutty browned butter. This moist bread is delicious for breakfast or an afternoon snack alongside a cup of your favorite coffee or tea.

Share:

I Made This!

Be the first!

Print

21 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups granulated sugar
2 cups all-purpose flour
¾ teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon kosher salt
1 teaspoon baking powder
3 egg
1 can pumpkin 15 ounces, 100% pure
2 teaspoons maple extract
2 teaspoons vanilla extract pure
14 tablespoons butter browned and cooled (see notes, unsalted
1 cup pecans toasted, chopped
sugar optional, coarse, for topping

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Preheat the oven to 350°F. Spray a 10" x 5" x 3 ½" loaf pan with non-stick cooking spray (preferably one specifically for baking) and set aside.
In a large bowl, whisk together the sugar, flour, baking soda, pumpkin pie spice, salt and baking powder.
In a separate large bowl, whisk the eggs and combine with the canned pumpkin and extracts.
Pour the wet ingredients over the dry ingredients and mix together until just combined. Whisk in the brown butter until fully incorporated. If using, fold in the pecan pieces.
Pour the batter into the prepared pan. If desired, sprinkle the top with coarse sugar.
Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 60-70 minutes. Allow to cool for 20 minutes before slicing.

Notes

If you don’t have a 10x5-inch loaf pan, you can make this bread into muffins instead. Divide the batter between 24 lined muffin tin wells. Bake at 350°F for 20-25 minutes.
Makes 1 10x5-inch loaf.
Helpful resources:
Learn how to brown butter.
Learn how to toast nuts.
Make sure you know how to measure flour properly.