Brown Butter Pumpkin Bread
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This brown butter pumpkin bread is one of my favorite fall recipes to whip up on a busy weeknight. The whole thing comes together in just 55 minutes, making it perfect when you want something homemade without spending hours in the kitchen. I love using real pumpkin puree because it's packed with vitamin A and fiber, giving you a treat that's actually good for you. The brown butter adds such a rich, nutty depth that makes people think you spent way more time on it than you did. Topped with a drizzle of melted chocolate and studded with walnuts, this loaf is the ultimate cozy comfort food that never fails to impress.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 mlpumpkin puree
- 2eggs
- 100 gbutter(browned)
- 5 mlvanilla extract
- 2 gcinnamon
- 1 gnutmeg
- 1 gsalt
- 100 gchopped walnuts
- 150 mlunsalted milk
- 50 gmelted chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease two 20cm loaf pans.
- 2
In a medium saucepan, melt the butter over medium heat.
Tip: Use a spatula to stir the butter frequently.
- 3
Continue cooking the butter, stirring frequently, until it turns a deep golden brown and has a nutty aroma.
- 4
Remove the butter from the heat and stir in the sugar, brown sugar, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 5
Stir in the flour until just combined, being careful not to overmix.
- 6
Divide the batter evenly between the prepared loaf pans and smooth the tops.
- 7
Bake for 35-40 minutes or until a toothpick inserted into the center of each loaf comes out clean.
- 8
Remove the loaves from the oven and let them cool in the pans for 10 minutes.
- 9
Transfer the loaves to a wire rack to cool completely.
- 10
Once the loaves are cool, drizzle with melted chocolate chips and top with chopped walnuts.
Tip: Optional, but adds a delicious touch.
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