Name: Brown Butter Pumpkin Bread
Prep time: 30 min
Total time: 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 280 grams all-purpose flour; 2 teaspoons baking powder; 1 tsp baking soda; 0.5 tsp kosher salt; 1 tbsp pumpkin pie spice; 227 grams unsalted butter; 213 grams dark brown sugar; 100 grams granulated sugar; 3 eggs; 2 teaspoons vanilla extract; 15 ounces pumpkin purée; pumpkin seeds

From the Cook

1/6

Brown Butter Pumpkin Bread

Sloan’s Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

Brown the butter: In a small saucepan, add 297g (21 tbsp) of unsalted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 227g (1 cup). Pour the remainder into a small bowl, and place in the fridge to solidify.

To the brown butter, whisk in the sugars, then the eggs and vanilla until fully combined. Then, whisk in the pumpkin purée.

Add the dry ingredients to the wet ingredients and gently mix until fully combined.

Pour the batter into the prepared pan and smooth out the top.

Transfer the remaining solidified brown butter to a piping bag and snip the end off. Use a knife to draw a straight line down the center of the batter. Pipe the brown butter along the line. Sprinkle pumpkin seeds on top, if desired.

Bake the pumpkin bread for 1 hour to 1 hour 10 minutes or until a deeply golden and a toothpick inserted comes out clean.

Allow the pumpkin bread to cool completely in the pan.

Use a serrated knife to cut individual slices and enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Your Butter Properly 🧈
Cook butter over medium heat, swirling occasionally until it turns golden-brown with a nutty aroma (about 5-7 minutes), then cool completely before mixing into batter to prevent curdling eggs.
Don't Overmix the Batter 🥄
Fold ingredients gently until just combined after adding flour and leavening agents—overmixing develops gluten and creates a dense, tough crumb instead of the tender, moist texture this bread demands.
Toast Your Pumpkin Seeds 🎃
Dry roast pumpkin seeds in a skillet for 2-3 minutes before adding to batter to intensify their nutty flavor and prevent them from becoming soggy during baking.
Use Room Temperature Eggs 🥚
Remove eggs from the refrigerator 30 minutes before baking—they'll incorporate more smoothly into the brown butter and create a lighter, more tender crumb structure.
Tap-Test for Doneness ✓
A toothpick inserted in the center should come out with just a few moist crumbs; overbaking dries out the bread, so remove it when a slight jiggle remains in the center and it will finish cooking as it cools.