Brown Butter Pumpkin Bread with Streusel Topping

Name: Brown Butter Pumpkin Bread with Streusel Topping
Prep time: 25 min
Cook time: 55 min
Total time: 85 min
Yield: 16
Ingredients: 4 tbsp unsalted butter; 1½ cups granulated sugar; 1 cup brown sugar; 3 large large eggs; 15 oz pumpkin puree; 3 cups all-purpose flour; 1½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground nutmeg; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; ¼ cup old-fashioned oats; cooking spray

Recipe GLPR5eacdb4e9a989b

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Bread

85 min

260 cal

Servings: 16

Oven

A warm, spiced pumpkin bread with a rich brown butter base and a crunchy oat streusel topping. Perfect for fall mornings or as a simple dessert. This loaf-style bread yields tender, moist slices infused with cinnamon, ginger, and nutmeg. Best served fresh or the next day for fuller flavor.

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Ingredients

4 tbsp unsalted butter

1½ cups granulated sugar

1 cup brown sugar

3 large large eggs

15 oz pumpkin puree

3 cups all-purpose flour

1½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

1 tsp baking soda

½ tsp baking powder

½ tsp salt

¼ cup old-fashioned oats

cooking spray

Directions

Preheat your oven to 350°F. Lightly coat two 9x5-inch loaf pans with cooking spray and set aside.
Place the butter in a medium saucepan over medium-low heat. Once melted, continue cooking for 7 to 10 minutes, stirring occasionally, until the butter turns a deep golden-brown color with a nutty aroma. Watch carefully to avoid burning. Remove from heat immediately.
Pour the browned butter into a large mixing bowl. Add both the granulated sugar and brown sugar, then stir or beat with an electric mixer until well combined.
Add the eggs one at a time to the butter-sugar mixture, beating or stirring well after each addition until fully incorporated.
In a separate medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.
Stir the pumpkin puree into the wet ingredients until just combined.
Add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix; the batter should be thick and slightly lumpy.
Divide the batter evenly between the two prepared loaf pans.
In a small bowl, combine the oats with additional brown sugar if desired to create the streusel topping, mixing well. Sprinkle this mixture evenly over the top of each loaf.
Bake in the preheated oven for 50 to 55 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and allow the loaves to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid seasonal bread that leans on staple pantry items available everywhere in Charlotte—butter, pumpkin, oats, and common spices need no special stops. The 85-minute timeline is honest for browning butter, mixing, and baking. At roughly $0.80 per serving, the cost is low and stable year-round, though fresh pumpkin purée from September through November will keep it truly seasonal. The streusel topping and loaf format make it forgiving for weeknight baking and excellent for next-day eating, though it does dry slightly after a few days if not wrapped well.