Brown Butter Pumpkin Bread

'Tis the season for all things pumpkin, and you're not going to want to skip this brown butter pumpkin bread. It's a deliciously elevated version of a typical pumpkin loaf, made even better by using brown butter for that deep, caramelized flavor that's perfect for autumn. Whether it's a showstopper for your brunch table or simply a cozy treat on a fall afternoon, you'll be coming back for this easy pumpkin bread recipe more than once this season!

For more fall bread recipes, try Cinnamon Swirl Pumpkin Bread, Brown Butter Banana Bread, Apple Spice Loaf Cake with Brown Butter Cream Cheese Frosting, and Pumpkin Bread with Cream Cheese Frosting.

Why you'll love this brown butter pumpkin bread

• Soft & Moist Texture: The hallmark of any good pumpkin bread is its texture, and this recipe makes an incredibly soft and moist loaf that you'll want to indulge in bite after bite.
• Notes of Brown Butter: The simplest way to elevate a typical bread recipe is with brown butter - it yields a nutty, caramelized flavor that truly makes this pumpkin bread shine.
• Bowl & Whisk Method: This recipe is about as easy as it gets, with no need for a stand mixer or any tools other than a simple bowl and whisk!

Ingredient Notes

• Brown Butter: You'll need 227g of brown butter for the batter plus some to pipe on top, so I recommend starting with a 297g of unsalted butter to account for the water evaporation. Keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. 
• Sugars: A combination of brown sugar and granulated sugar create the perfect balance of moisture and ideal structure. 
• Pumpkin Purée: Libby's canned pumpkin is my favorite! Be sure to use pumpkin purée NOT pumpkin pie filling. 
• Pumpkin Spice: Use store-bought pumpkin pie spice or make your own.
• Eggs: You'll need 3 eggs at room temperature. 
• Flour: Use a high quality unbleached all-purpose flour. 
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this brown butter pumpkin bread recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Brown the butter. In a small saucepan, melt 297g (21 tbsp) of unsalted butter over medium heat, stirring with a rubber spatula to encourage even cooking. 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.

STEP 2: Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and ½ teaspoon salt. Set aside.

STEP 3: Mix in sugars. To the brown butter, whisk in the sugars, then the eggs and vanilla until fully combined.

STEP 4: Add the pumpkin. Then, whisk in the pure pumpkin puree.

STEP 5: Mix wet and dry. Add the dry ingredients to the wet ingredients and gently mix until fully combined.

STEP 6: Prepare the pan. Pour the batter into the prepared loaf pan and smooth out the top.

STEP 7: Top and bake. 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.

STEP 8: Cool and slice. Allow the pumpkin bread to cool completely in the pan. Use a serrated knife to cut individual slices and enjoy!

Expert Baking Tips

• Be sure to use pure pumpkin purée, NOT pumpkin pie filling.
• Start with a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
• Use the remaining brown butter to pipe a line down the center of the batter. As it bakes, this line of butter will encourage to split down the middle evenly.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x