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Perfect Brown Butter Pumpkin Bread with Crunchy Pepitas

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This brown butter pumpkin bread is a happy accident turned tradition—deeply nutty, perfectly moist, and topped with crunchy pepitas. It’s an easy, one-bowl recipe that tastes like autumn in every slice.

Ingredients

Scale
  • ½ cup (1 stick or 113 grams) unsalted butter
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1 cup (245 grams) pumpkin purée
  • 1 cup (200 grams) packed dark brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) whole milk, at room temperature
  • ⅓ cup (45 grams) raw unsalted pepitas
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally. After 4-5 minutes, the butter will foam and golden specks will form at the bottom. When the specks turn deep amber and the butter smells nutty, immediately remove from heat and pour into a heatproof bowl. Let cool for about 10 minutes.
  3. Whisk dry ingredients: In a large mixing bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until evenly distributed. Set aside.
  4. Mix wet ingredients: In a medium bowl, combine pumpkin purée, dark brown sugar, granulated sugar, eggs, vanilla extract, and milk. Whisk until smooth and well combined.
  5. Combine wet and dry: Pour the pumpkin mixture into the dry ingredients. Fold gently with a rubber spatula until no streaks of flour remain—about 10 to 15 strokes. Do not overmix.
  6. Add brown butter: Pour the slightly cooled brown butter into the batter. Fold gently until fully incorporated.
  7. Pour and top: Scrape batter into the prepared loaf pan and spread evenly. Sprinkle pepitas in an even layer on top, then sprinkle turbinado sugar over the pepitas if using. Gently press toppings into the batter.
  8. Bake: Place pan in the preheated oven and bake for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.
  9. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

Watch the butter carefully as it browns—it can go from perfect to burnt in 30 seconds. Room temperature ingredients create a better texture. Let the bread cool completely before slicing to avoid crumbling. The flavor improves on day two.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread, pepitas, fall baking, pumpkin recipe, easy pumpkin bread

Find it online: https://sparklespoon.com/perfect-brown-butter-pumpkin-bread-with-crunchy-pepitas/