Moist flavourful pumpkin browned butter loaf

I truly think one of the best things about fall is pumpkin EVERYTHING! I think the only person in the WORLD who doesn’t adore it is my brother…weird…I know… So I have been dying to get in the kitchen and make all things pumpkin!  This Pumpkin Browned Butter Loaf checks off everything FALL!

thick pumpkin batter and crumbly streusel ready to be layered in a bread pan

I felt like I had a window of opportunity today while kids were napping…(that didn’t last). In hindsight…gotta wait until my husband is home to watch them, like, 100% of the time!

So here I am whipping up peanut butter honey sandwiches in the middle because the kids are STARVING! I get it…it happens!

So back to this pumpkin loaf, there is nothing I love more than a thick slice with a hot coffee in the morning, or anytime! The crumble topping is AMAZING! I can eat it by itself and I am already dreaming up more recipes to put it on, it is incredible!

Chewy Streusel topping with crunchy nuts and sweet sugar
Chewy Streusel topping with crunchy nuts and sweet sugar

This pumpkin browned butter loaf turned out everything I was hoping for.  It was moist, slightly dense and the crumble had all the warm spices I was hoping for!  I hope you enjoy it as much as I do!

Try more great loafs!

Banana Bread

moist banana bread with crunchy pecans!
Moist banana bread with crunchy pecans!
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Pumpkin Browned Butter Loaf with Crumble Topping

Dense and moist pumpkin, sweet chewy topping with the crunch of pecans!

Course Breakfast
Cuisine American
Keyword bread, cinnamon, crumble, Fall, pumpkin
Prep Time 25 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings 1 loaf
Author Just a Dash

Ingredients

Streusel Topping

  • 2/3 cup all-purpose flour sifted
  • 1/4 cup brown sugar packed
  • 1/8 cup sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup unsalted butter melted
  • 1/3 cup pecans chopped finely

Pumpkin Loaf

  • 3/4 cup unsalted butter, plus more for pans (1 1/2 sticks)
  • 1 2/3 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 1 cup light brown sugar
  • 2 large eggs

Instructions

  1. Preheat oven to 350 degrees F.  Butter 1- 9x5 loaf pan and line the loaf pan with a strip of parchment paper leaving overhang up and over the sides to use as handles after baking.

  2. Start with crumb topping. Whisk together flour, brown sugar,  white sugar, pumpkin pie spice and melted butter, mix in chopped pecans and set aside.

  3. Next, brown the butter for pumpkin loaf: Melt butter in a saucepan over medium heat, stir until butter turns golden brown, approximately 5-6 minutes.  Transfer the mixture into a bowl, set aside to cool slightly.

  4. Sift flour then whisk in baking powder, salt, cinnamon, nutmeg, and cloves.  In another bowl whisk together pumpkin puree, brown sugar, eggs and browned butter.  Add the flour mixture and whisk just until incorporated.

  5. Pour batter into the pan, its ok if it is very thick, smooth the top so it doesn't dome as much while baking.  Spread the crumb topping over the pumpkin batter, lightly pack the crumb topping into the batter using a fork so when it bakes it sticks better.  Bake 55-60 minutes and transfer the pan onto a wire rack to cool for 15 minutes before lifting the loaf by the parchment paper onto the rack to cool completely.

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