Brown Butter Pumpkin Streusel Bread

• servings: 10 servings
• active time: 20 minutes
• total time: 2 hours 10 minutes

Ingredients

2 cups (260g) all-purpose flour

1 tsp (6g) baking soda

3/4 tsp (3g) baking powder

2 tsp (4g) pumpkin pie spice

1 tsp (2g) cinnamon

1/4 tsp (1g) salt

1/2 cup (113g) salted butter

3/4 cup (165g) granulated sugar

1/2 cup (120g) brown sugar, light or dark

2 eggs, at room temperature

1 tsp (4g) vanilla bean paste or extract

1, 15oz can pumpkin puree

1/4 cup (60ml) milk of choice, at room temperature

1/2 cup (65g) all-purpose flour

3 tbsp (48g) brown sugar, light or dark

3 tbsp (42g) granulated sugar

1 tsp (2g) cinnamon

6 tbsp (90g) butter, at room temperature

Directions

Preheat the oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper so there is some hanging over the sides. Set aside.

Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added.

While the brown butter is cooling, prepare the streusel topping. In a medium bowl, combine the flour, both sugars, cinnamon, and butter. Use a fork or handheld electric mixer to mix until combined and the mixture is crumbly. Set aside while you continue preparing the pumpkin batter.

Once the brown butter has slightly cooled, add both sugars and whisk to combine. Then add the eggs and vanilla, and whisk until well combined.

Finally, whisk in the entire can of pumpkin puree and milk until well combined and smooth.

Add the dry ingredient mixture to the wet. Use a wooden spoon or spatula to fold until just combined and there are no flour streaks remaining, being careful not to over-mix (it’s okay if the batter is a little lumpy).

Scoop or pour the batter into the prepared loaf pan and spread into an even layer. Then, sprinkle the streusel evenly all over the top.

Bake at 350F for 70-80 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs. Check the loaf at 50 minutes. If the top is starting to darken too quickly, tent with foil for the remaining time.

Remove the loaf from the oven and allow to cool for at least 10-15 minutes. Then remove from the pan and allow to cool until just warm or completely.

Slice and serve warm with butter and a sprinkle of flaky sea salt, if desired.

Enjoy!