Pumpkin Chai Bread with Brown Butter & Cinnamon Crunch Top

Place ½ cup (113 g) unsalted butter in a light-colored saucepan over medium heat. Stir as it melts, foams, and turns golden brown (5–7 minutes). When nutty brown bits form on the bottom, remove from heat and pour into a heat-safe bowl, scraping all browned bits. Cool slightly before using.‍

In a small bowl, mix together sugar, brown sugar, cinnamon, salt, flour, and melted butter until crumbly. Set aside.

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.‍

In a large mixing bowl, whisk together the browned butter, brown sugar, maple syrup, eggs, vanilla extract, and pumpkin puree until smooth.‍

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, cloves, and optional finely ground black pepper.

Add dry mixture into wet mixture. Gently fold with a spatula until just combined. Do not overmix — batter should be thick.

Spread batter evenly into the prepared loaf pan. Sprinkle cinnamon crunch topping across the surface.‍

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Allow loaf to cool in the pan for 15–20 minutes, then lift out and transfer to a wire rack. Cool for at least 2 hours before slicing for best texture.