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Brown Butter Pumpkin Bread

Brown Butter Pumpkin Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 cup chopped toasted pecans (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Brown the butter in a small saucepan over medium heat until amber and nutty, 5 to 7 minutes. Pour into a bowl to cool slightly.
  2. Whisk the cooled butter, pumpkin puree, both sugars, eggs, and vanilla in a large bowl until smooth, about 30 seconds.
  3. In a separate bowl, whisk the flour, baking soda, salt, and all the spices. Fold the dry mixture into the wet ingredients with a spatula just until combined, about 30 seconds. Fold in pecans if using.
  4. Scrape batter into the pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.

Notes

Make sure the brown butter is no longer steaming before you whisk in the eggs, or they may scramble. The bread slices cleanest when fully cool, so patience pays off. Store tightly wrapped.