Brown Butter Pumpkin Bread

A classic Pumpkin Bread made even better with brown butter which enhances the flavors of the spices, this Brown Butter Pumpkin Bread is my go to for fall!

Pumpkin Puree vs. Pumpkin Pie filling

Make sure when you buy your pumpkin puree, that it is 100% pumpkin not pumpkin pie filling which has other ingredients added in.

What loaf pan should I use?

I baked this pumpkin bread in this 1 lb metal loaf pan because I don’t like a short loaf. That being said this cake would absolutely fit perfectly in a 1.25 lb loaf pan – if you bake the loaf in the larger pan, start checking to see if it’s ready after 45 minutes rather than waiting for the full hour. Make sure to use a metal pan for the best bake, glass and ceramic bake differently which make it much harder for the loaf to bake through.

Tips for making a Brown Butter Pumpkin Bread

• I recommend using this 1 lb metal loaf pan from USA pan for the pumpkin bread. It will bake evenly without burning and you won’t have any issues with the cake sticking. That being said you can also bake it in a 1.25 lb loaf pan, just start checking for doneness after 45 minutes.
• Be sure to actually brown the butter. First it’ll be loud, then quiet and foamy – this is when you’ll want to stir it. Then brown bits should start to appear. Let it cook for another 30 seconds once you start to see brown.
• It can be kind of hard to tell when this pumpkin bread is finished baking if you add chocolate chips. But you can still insert a toothpick into the center crack of the bread and make sure that no raw batter comes out attached to the toothpick.
• Make sure to preheat the oven before starting to mix the cake batter. It will come together quite quickly so you want the oven to be hot and ready.
• You don’t need a mixer for this cake, just make sure all of the ingredients are fully mixed and distributed in the cake batter. That being said once the flour is fully mixed in, stopped mixing. You don’t want to over mix this cake.
• Store this cake at room temperature in an airtight container!

Additional Recipes to try!

• Zucchini Lemon Loaf
• Pain Suisse Babka
• Chocolate Chunk Banana Bread

Brown Butter Pumpkin Bread Ingredients

• Butter: I like to use salted butter for this recipe but unsalted butter will work too!
• Sugar: This cake uses regular white sugar and dark brown sugar for the batter.
• Pumpkin Pie Spice: I do get a little lazy and use store bought pumpkin pie spice but you can also make your own!
• Pumpkin Puree: As mentioned above, be sure to use pumpkin puree which is 100% pumpkin and not pumpkin pie filling.
• Eggs: I use standard large eggs from the store.
• Salt: A little bit of fine sea salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla enhances the flavor of the cake.
• Flour: Any all purpose flour will work for this recipe!
• Baking soda & powder: Both baking soda and baking powder play a role in how the cake rises and it’s texture so make sure neither is expired!
• Chocolate Chips: If you want to add chocolate to the pumpkin bread either chocolate chips or chocolate chunks will work. I like to top the loaf with mini chocolate chips but it’s really personal preference!

How to make a Brown Butter Pumpkin Loaf?

Brown Butter

• Add the pumpkin pie spice into a medium heat safe mixing bowl.
• In a medium stainless pot, add in the salted butter. Cook over medium low heat.
• The butter will first melt, then it will get noisy and bubble. After a couple minutes, the noise will go away and it will begin to foam.
• At this point you can start to stir it occasionally. The butter will start to brown, cook for an additional 30 seconds to a minute until brown bits start to foam to the top.
• Turn off the heat and pour the brown butter over the pumpkin pie spice into the mixing bowl. Stir to combine and set aside for 5 minutes to cool off slightly.
• Preheat the oven to 350 F and place a rack in the center.

Pumpkin Bread Batter

• Add both sugars, salt, and vanilla into the bowl with the brown butter and whisk to combine. Then add in the pumpkin puree, whisk again, and then both eggs and whisk once more.
• Pour in the all purpose flour along with the baking soda and baking powder right on top of the flour.
• Use the whisk to first whisk the baking soda and baking powder into the flours and then completely in with the wet ingredients.
• Pour in your chocolate chips or chunks as desired and use a rubber spatula to fold them in.
• Place a parchment paper sling into the pan that goes from one long side, across the bottom and back up the other side.
• Pour the batter into the 1 lb loaf pan.
• Sprinkle the top with mini chocolate chips.

Bake the Pumpkin Bread

• Place the cake in the hot oven and bake for 30 minutes. After the 30 minutes have passed, rotate the cake 180 degrees and bake for another 25-30 minutes.
• Check to see if the cake is done by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter. It can be hard to tell because of the chocolate but also make sure the cake doesn’t wobble anymore.
• Once baked, take the pan out of the oven and leave to cool for 20 minutes.
• Once cooled, use the parchment paper to lift the cake out and let it cool completely if you can. Cut it into 9 slices (or however many you want!)
• Store leftovers in an airtight container either at a cool room temperature or in the fridge!

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