Description
This Brown Butter Pumpkin Bread is the best quick bread to make during the fall season. The brown butter adds a rich, caramelly flavor that’ll make your taste buds sing. It’s lightly sweet, packed with cinnamon spice, and it’s extra moist thanks to the Greek yogurt.
Ingredients
Units
Scale
- 1/2 cup unsalted butter (or vegetable oil)
- 1 1/3 cups pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup plain Greek yogurt (0% or 2% is okay)
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F. Adjust the oven rack to the lower third position of the oven and preheat to 350°F. Line an 8.5″ x 4.5″ light gray metal loaf pan with parchment paper and grease the inside of the pan to prevent sticking.
- Brown the butter. Cut the butter into equal-sized pieces. This will help it melt more evenly. Add the butter to a light-colored saucepan or skillet over medium heat. Use a rubber spatula or whisk to stir the butter constantly to keep it moving. The butter will begin to bubble as the milk solids move to the surface.
- In about 5 minutes from when you started, the butter will foam up a bit, then subside. You’ll begin to see the butter turn golden brown and it will smell toasty and nutty.
- Keep stirring constantly and once the foam starts to subside, immediately remove the pan from the heat and pour the butter into a heatproof bowl to stop the cooking process. DO NOT leave the butter in the pan or it could burn. Let the brown butter cool slightly before using.
- Combine the wet ingredients. In a large mixing bowl, add the cooled brown butter (or vegetable oil if using), pumpkin puree, eggs, Greek yogurt, and vanilla extract. Whisk until smooth. Then add the brown sugar and granulated sugar. Whisk again until smooth.
- Combine the dry ingredients. In a medium mixing bowl, add the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Whisk until combined.
- Add the dry ingredients to the wet ingredients. Stir the dry and wet ingredients together just until combined. DO NOT overmix. The batter will be thick.
- Bake for 55-65 minutes. Pour the batter into the prepared loaf pan and bake in the preheated oven for 55-65 minutes, or until a toothpick inserted comes out clean with only a few moist crumbs. Every oven is different, so keep an eye on your bread. If the top of the loaf is starting to get too brown, you can cover it with foil for the remaining bake time to prevent it from getting browner. I usually check on the loaf at the 40-minute mark.
- Allow the loaf to cool in the pan for 10 minutes. Then remove the pumpkin bread from the pan and let cool completely on a wire rack before serving. Once cooled, slice, serve, and enjoy.
Notes
- Brown butter substitute: You can use melted butter or your favorite neutral-flavored vegetable oil, such as canola or sunflower oil.
- Spice substitute: You can use 1 tablespoon of store bought pumpkin spice OR 1 teaspoon pumpkin spice and 2 teaspoons ground cinnamon.
- Leftovers? Let the pumpkin bread cool completely, then wrap it in plastic wrap or keep it in an airtight container at room temperature for up to 4 days.
- How to freeze pumpkin bread: Let the pumpkin bread cool completely, then wrap the entire loaf or individual slices in plastic wrap or aluminum foil. Place the wrapped bread in a freezer-safe bag or container, making sure to remove as much air as possible and store it in the freezer for up to 3 to 4 months.
- How to thaw frozen pumpkin bread: Remove the pumpkin bread from the bag, leaving it wrapped in plastic wrap or foil. Leave the bread on the kitchen counter at room temperature to thaw. It will take around 4 hours for a loaf to thaw completely or 1 hour for individual slices.
- Leftover pumpkin puree? You can use it to make a different pumpkin recipe or freeze it for later. Pumpkin puree freezes very well.
- Nutrition information is a rough estimate based on 8 servings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 268
- Sugar: 17.6g
- Sodium: 318mg
- Fat: 9.3g
- Saturated Fat: 5.3g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 41.5g
- Fiber: 2.3g
- Protein: 5.2g
- Cholesterol: 61mg