Browned Butter Pumpkin Bread

  • Yield: 1 loaf 1x


I’ve based this recipe off of my favorite banana bread. It’s quick, comes together fairly easy, and always bakes through without burned edges. A slice of this bread is a bit of a treat over here. But, as usual, I’ve snuck in wheat flour and yogurt for added nutrients. Though they have nothing on the nutritional benefits of pumpkin.



  • 4 tbsp. (1/2 stick) unsalted butter
  • 1/2 c. unbleached all-purpose flour
  • 1/2 c. white whole wheat flour
  • 1/2 c. pure cane sugar
  • 3/4 tsp. aluminum-free baking powder
  • 3/4 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 tsp. ginger, heaping
  • 1/4 tsp. nutmeg, heaping
  • 1/8 tsp. cloves
  • 2/3 c. pumpkin (canned or roasted and pureed)
  • 1/3 c. liquid (1 part plain yogurt and 2 parts milk)
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • Crumb Topping
  • 2 tbsp. all-purpose unbleached flour
  • 1 tbsp. salted butter
  • 1 tbsp. brown sugar, packed
  • 1/4 tsp. cinnamon
  • handful of pepita seeds


  1. Preheat oven to 300°. Lightly butter or spray loaf pan. Set aside.
  2. In a small sauce pan, melt butter. Turn heat to medium-low and continue to cook until browned and golden, swirling occasionally*. Set aside to cool.
  3. In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves**.
  4. Into cooled butter, whisk in pumpkin, yogurt/milk, egg, and vanilla until well combined.
  5. Pour pumpkin mixture into flour mixture, and stir together until just combined. Over stirring will create a dense, tough loaf.
  6. Make the crumb topping. In a small bowl, combine ingredients. Using your fingers or a fork, mash together butter, flour, brown sugar, and cinnamon. Distribute crumble evenly over batter. Sprinkle pepita seeds.
  7. Bake for 45 minutes or until a toothpick comes out clean. Cool in pan completely. Removing too early sometimes results in a broken loaf. Carefully loosen from pan and invert. Serve or store lightly covered for up to 4 days.


*If browning butter makes you nervous or if you need to cut time, just melt the butter and proceed with the recipe as follows.

**If you have pumpkin pie spice on hand, forgo adding the cinnamon, ginger, nutmeg, and cloves, and add 1 1/2 teaspoons of pumpkin pie spice.

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