Brown Butter Pumpkin Bread Recipe

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Brown Butter Pumpkin Bread Recipe: There is nothing quite like the scent of freshly baked pumpkin bread wafting through the kitchen as the crisp autumn air begins to settle in and the leaves begin to change colour. With its luscious pumpkin flavour, warm spices, and nutty brown butter, this recipe for Brown Butter Pumpkin Bread perfectly captures the spirit of autumn.



Brown Butter Pumpkin Bread Recipe

When you indulge in this decadent treat, it is certain to elicit feelings of comfort and nostalgia, regardless of whether you are lying in bed with a warm blanket or hosting a gathering for the holiday season. Please come along with me as we investigate the process of making this irresistible autumn treat.




  • 1/2 cup (115g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup (60g) chopped nuts or chocolate chips

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  • Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a loaf pan measuring 9 inches by 5 inches, or line it with parchment paper to make removal easier.
  • Butter that has not been salted should be melted in a small saucepan over medium heat.


  • After the butter has melted, continue cooking it while stirring it frequently until it reaches a golden brown colour and has a nutty aroma, which should take about three to five minutes.
  • Take care to prevent it from catching fire. Take it off the heat and allow it to cool down a little bit.


  • You should thoroughly combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves by whisking them together in a medium-sized mixing bowl until they are thoroughly combined.
  • To make the granulated sugar and eggs fluffy and pale, whisk them together in a separate large mixing bowl until they are thoroughly combined.


  • After the sugar and egg mixture has been thoroughly combined, add the brown butter, pumpkin puree from a can, milk, and vanilla extract to the mixture. The mixture should be thoroughly mixed and smooth.
  • Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated. Take care not to overmix the items.


  • If you so desire, you can incorporate the chocolate chips or chopped nuts into the batter until they are distributed evenly throughout the mixture.
  • Using a spatula, evenly distribute the batter in the loaf pan that has been prepared. Pour the batter into the pan.


  • For fifty to sixty minutes, or until a toothpick inserted into the centre of the cake comes out clean, bake the cake in an oven that has been preheated.
  • Take the pumpkin bread out of the oven and allow it to cool for ten to fifteen minutes in the pan before moving it to a wire rack to finish cooling completely.


  • After it has cooled, slice the pumpkin bread and serve it. If you want to add an extra layer of indulgence to the dish, you can choose to top it with a dollop of whipped cream or a sprinkle of powdered sugar.




  • Calories: 416 kcal
  • Carbohydrates: 54 g
  • Protein: 5 g
  • Fat: 21 g
  • Saturated Fat: 9 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 8 g
  • Trans Fat: 1 g
  • Cholesterol: 76 mg
  • Sodium: 318 mg
  • Potassium: 157 mg
  • Fiber: 3 g
  • Sugar: 35 g
  • Vitamin A: 5989 IU
  • Vitamin C: 2 mg
  • Calcium: 52 mg
  • Iron: 2 mg


Storage and freezing Tips

You can keep your brown butter pumpkin bread at room temperature for up to three days if you wrap it tightly and store it. Utilise the freezer as a storage solution if you are looking for a longer-term option! It is possible to freeze the entire loaf of bread or divide it into individual slices. Prior to either of these actions, check that the bread has completely cooled down.



Make sure that the entire loaf of bread is wrapped in plastic wrap, and then cover it with heavy-duty foil. Wrap each slice individually in a layer of plastic wrap and then place them in a freezer bag with a zip-top closure if you have cut the slices into individual pieces. Put the bread in the freezer for up to three months. Let the bread come to room temperature to thaw.



In the event that you have frozen individual slices, you can also remove the wrapping from a frozen slice and place it in the microwave for thirty to sixty seconds in order to thaw it while simultaneously warming it. Any day of the week, this is my go-to method for enjoying a slice of brown butter pumpkin bread for breakfast. It is simple and delicious.


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