Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Browned Butter Pumpkin Bread from Melissa Coleman of The Faux Martha

Browned Butter Pumpkin Bread


  • Prep Time: 10 min.
  • Cook Time: 45 min.
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 300°f. Lightly butter or spray loaf pan. Set aside.
  2. In a small saucepan, 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.

Notes

*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.

Recipe Card powered byTasty Recipes
powered by chloédigital.