You know that first sip of hot coffee on a crisp fall morning? That’s exactly how I feel about my Brown Butter Pumpkin Bread—deep, cozy comfort in every bite. The second those golden leaves start turning, my kitchen becomes a pumpkin bread factory. And ohhhh, the brown butter? Game-changer. It’s not just “pumpkin bread”—it’s got this nutty, caramel depth that makes you pause mid-chew just to savor it. My kids call it “crack bread” because once the loaf cools, they’re suddenly appearing beside me, fingers sneaking little crumbs off the cutting board. We’ve baked it every October since my oldest was in kindergarten, and now it’s our edible hug—warm, spiced, and begging to be shared.
Table of Contents
Table of Contents
Why You’ll Love This Brown Butter Pumpkin Bread
This isn’t just any pumpkin bread—it’s the one your fall dreams are made of. Here’s why:
- Brown butter magic: That nutty, caramel depth? It turns basic pumpkin bread into something downright swoon-worthy.
- Foolproof baking: No fancy techniques here—just whisk, stir, and bake (though I won’t judge if you “accidentally” eat half the batter).
- Autumn in every bite: Warm spices, cozy pumpkin flavor—it’s like wrapping yourself in a edible flannel shirt.
- Stays moist for days: The pumpkin keeps it tender, even when you forget to wrap it properly (we’ve all been there).
- Kid-approved: My picky eaters gobble it up—especially when I let them sprinkle the sugar topping.
Ingredients for Brown Butter Pumpkin Bread
Gather these goodies—and yes, that brown butter really makes all the difference:
- Dry Team: 2 cups flour (spooned & leveled!), 2 cups sugar, ¾ tsp baking soda, 1 tbsp pumpkin pie spice, 1 tsp kosher salt, 1 tsp baking powder
- Wet Wonders: 3 eggs (room temp—trust me), 1 can pure pumpkin (15 oz—not pie filling!), 2 tsp each maple & vanilla extract, 14 tbsp browned butter (cooled but still pourable)
- Mix-Ins: 1 cup toasted pecans (chop ’em rustic-style), coarse sugar for sparkle (optional but oh-so-pretty)
Pro tip: Brown that butter first—it needs time to cool while you prep everything else. And don’t skip toasting the pecans; that extra crunch? *Chef’s kiss*.
How to Make Brown Butter Pumpkin Bread
Don’t let the “brown butter” part scare you—this recipe is as easy as stirring together pancake batter. Just follow these steps, and you’ll have a perfect loaf that’s begging to be devoured.
Step 1: Prepare the Pan and Dry Ingredients
First things first: get that oven warming up to 350°F—like a cozy little hug for your bread-to-be. Spray your loaf pan (a 10×5-inch one works best) with non-stick spray, or if you’re like me and forget to buy spray, smear some butter around it with your fingers. In a big bowl, whisk together all the dry ingredients—the flour, sugar, baking soda, pumpkin pie spice, salt, and baking powder. No need to go overboard with the whisking; just make sure everything’s evenly mixed.
Step 2: Combine Wet Ingredients
Now, grab another bowl (or heck, just reuse the one from the dry ingredients if you’re lazy like me). Crack those room-temperature eggs right in—they mix better when they’re not fridge-cold. Whisk them up like you’re making scrambled eggs, then stir in the pumpkin and those two glorious extracts—maple and vanilla. It’ll look like baby food, but trust me, the magic happens when you pour in the brown butter.
Step 3: Fold in Brown Butter and Pecans
Here’s where things get *really* good. Drizzle in that gorgeous, cooled brown butter—slowly, like you’re pouring gold into the batter. Stir just until everything’s friendly, then gently fold in those toasted pecans (if you’re using them). The key here? Don’t overmix. A few flour streaks are fine—they’ll disappear while baking. Overmixing makes the bread tough, and we’re all about that tender bite.
Step 4: Bake and Cool
Alright, dump that beautiful batter into your prepped pan. If you’re feeling fancy, sprinkle coarse sugar on top for a glittery crust. Slide it into the oven and let it bake for 60 to 70 minutes. You’ll know it’s ready when the top turns that perfect golden brown and a toothpick or cake tester comes out clean. But wait! Let it cool for 20 minutes before slicing—this keeps it from crumbling into sad, mushy chunks. (Worth it. So worth it.)
See? Simple as pie. Or, well, bread. Now go slice yourself a slab and enjoy every cozy bite.
Moist Brown Butter Pumpkin Bread – 5 Irresistible Bites
A delicious brown butter pumpkin bread recipe perfect for fall baking.
- Total Time: 85 minutes
- Yield: 1 loaf 1x
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 eggs
- 1 can 100% pure pumpkin (15 ounces)
- 2 teaspoons maple extract
- 2 teaspoons pure vanilla extract
- 14 tablespoons unsalted butter (browned and cooled)
- 1 cup chopped pecans (toasted)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 350°F. Spray a 10″ x 5″ x 3 ½” loaf pan with non-stick cooking spray 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 10×5-inch loaf pan, you can make muffins instead. Divide the batter between 24 lined muffin tin wells. Bake at 350°F for 20-25 minutes.
- Makes 1 10×5-inch loaf.
- Learn how to brown butter.
- Learn how to toast nuts.
- Measure flour properly for best results.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 416kcal
- Sugar: 35g
- Sodium: 318mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 76mg
Tips for Perfect Brown Butter Pumpkin Bread
Okay, let’s talk pro tips—because even the best recipes can use a little extra love:
- Flour matters: Spoon it into your measuring cup and level it off—no scooping! Too much flour = dry bread (and sad faces).
- Toast those nuts: 5 minutes in a 350°F oven makes pecans taste like candy. Just don’t walk away—they burn faster than you’d think!
- Muffin shortcut: Pour batter into lined tins and bake 20-25 minutes. Perfect for lunchboxes or “I need pumpkin bread NOW” emergencies.
- Storage hack: Wrap cooled bread in foil at room temp for 3 days. For longer? Freeze slices between parchment—pop one in the toaster for instant coziness.
Bonus: If your loaf browns too fast, tent it with foil. No one likes a burnt “hat” on their pumpkin bread!
Brown Butter Pumpkin Bread Variations
Listen, rules are made to be broken—especially in baking! Here’s how to play with this pumpkin bread recipe:
- Nut swap: Walnuts work great instead of pecans. Or skip nuts entirely and toss in chocolate chips (my kids’ favorite “accidental” addition).
- Gluten-free? Use a 1:1 GF flour blend. The pumpkin keeps it crazy moist, so no one will guess the difference.
- Extra cozy: Stir in a handful of dried cranberries or swap maple extract for extra cinnamon. Fall flavors, amplified!
Just promise me one thing—don’t skip the brown butter. That’s where the magic lives.
How to Store and Reheat Brown Butter Pumpkin Bread
Let’s be real—this bread rarely lasts long in my house. But when it does (miracle of miracles!), here’s how to keep it tasting fresh:
- Room temp: Wrap the cooled loaf tightly in foil or plastic. It’ll stay moist and delicious for up to 3 days—if it survives that long!
- Freezer magic: Slice and tuck pieces between parchment paper in a freezer bag. They’ll keep for 3 months—perfect for sudden pumpkin bread cravings.
- Reheating: Microwave slices for 10 seconds to revive that just-baked warmth. Or toast ’em lightly for a crispy edge that’ll make you swoon.
Pro tip: If freezing the whole loaf, wrap it in foil then plastic—double protection against freezer burn. Your future self will thank you!
Brown Butter Pumpkin Bread Nutrition
Okay, let’s keep it real—this is dessert-for-breakfast territory, so I won’t sugarcoat it (pun intended). Estimated nutrition per slice (because let’s face it, my “slices” tend to grow thicker with each cut):
- 416 calories – Consider it fuel for leaf-peeping adventures
- 35g sugar – That’s the pumpkin and sugar teaming up for sweetness
- 5g protein – Thanks, eggs and pecans!
- 21g fat – Blame the glorious brown butter (worth every bite)
Remember, these numbers are rough estimates—your actual slice might vary depending on how generously you slather it with butter (no judgment here).
FAQs About Brown Butter Pumpkin Bread
Got questions? I’ve got answers—here are the ones I get asked all the time about this recipe:
Can I use fresh pumpkin instead of canned?
Technically yes, but canned pumpkin gives consistent moisture and flavor. If using fresh, roast and purée it first—just make sure to drain excess liquid in cheesecloth (nobody wants soggy bread!).
My loaf is browning too fast—help!
Tent it with foil around the 40-minute mark. And check your oven temp with a thermometer—mine runs hot and lies about being “350°F”.
No maple extract—what can I use?
Try 1 tbsp real maple syrup instead (reduce sugar slightly). Or just double the vanilla—it’ll still taste amazing.
Can I make this dairy-free?
Absolutely! Swap browned butter for coconut oil (brown it too—same nutty effect). The texture changes slightly but stays delicious.
Why did my bread sink in the middle?
Overmixing or underbaking are the usual culprits. Next time, stop stirring when just combined, and use that toothpick test!
Share Your Brown Butter Pumpkin Bread!
Did you bake this beauty? Snap a pic and tag me—I live for your crumb shots! Rate the recipe below or share your twists (chocolate chips? a cinnamon swirl? spill it all). Nothing makes me happier than seeing your kitchens full of pumpkin spice magic too. Share your creations!
