brown butter pumpkin bread with spiced walnut streusel

let me start off by saying, you absolutely need another pumpkin bread recipe in your back pocket. sometimes you’re craving a super healthy GF version and other times, you’re craving a chocolate swirl one. then there are times when you need a recipe so delicious and flavorful its sure to win over pumpkin and non pumpkin lovers alike. one that is so delicious, its sure to disappear before the glaze has even set. well friends, you have arrived at just the perfect recipe for that!

for this bread, i decided to tweak an existing banana bread recipe. my kids devour this banana bread as soon as its cool enough not to burn their mouths, so it was a good place to start. since banana and pumpkin are pretty interchangeable when it comes to baking and quick breads, i didn’t have to do much tweaking (love when that happens). one thing i made sure to do was to add lots of pumpkin spice. i hate eating spiced breads and wondering where all the spice is! with a full tablespoon of pumpkin spice in the batter, each bite has the perfect ratio of pumpkin to spice.

you could definitely enjoy this bread sans topping, but WHY? the bread is delicious without, but it really comes to life with the streusel topping. made with pumpkin spice, crushed walnuts and even more butter and sugar, it creates a delightful crunchy topping that perfectly balances the super moist bread. the brown butter glaze is also optional, but then again, you already know how i view toppings. this recipe will easily keep for 3-4 days when stored in an airtight container. not that it will last that long! enjoy!

brown butter pumpkin bread with spiced walnut streusel

this moist pumpkin bread is all the things i love about fall. perfectly spiced to balance out the pumpkin, topped with a spiced walnut streusel and browned butter glaze. this loaf will disappear before its even cooled!
Prep Time15 mins
Cook Time55 mins
Cooling Time35 mins
Total Time1 hr 45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy entertaining, fall desserts, pumpkin bread, quick breads, streusel topping
Servings: 8 slices
Author: Megan

Equipment

  • 9X5 loaf pan
  • parchment paper
  • stand mixer with paddle attachment, optional

Ingredients

pumpkin bread

  • 2 c all purpose flour (240g)
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 c unsalted butter (227g), divided browned, cooled to room temperature and still melted (6 tbsp, 4 tbsp, 4 tbsp)
  • 3/4 c packed brown sugar (165g)
  • 1 c pumpkin puree
  • 2 large eggs, room temperature
  • 1 tsp vanilla paste
  • 1/4 c whole milk greek yogurt

walnut streusel topping

  • 1/4 c chopped walnuts (30g)
  • 1/4 c unsalted butter, browned (56g)
  • 1/2 c all purpose flour (60g)
  • 1/4 c brown sugar (50g)
  • 1 tsp pumpkin spice

brown butter glaze

  • 3/4 c powdered sugar, sifted
  • 1/4 c unsalted butter, browned (56g)
  • 3-4 tbsp pure maple syrup add as needed to thin out the glaze to desired consistency

Instructions

brown butter pumpkin bread

  • To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (30 minutes).
  • Combine all ingredients for the streusel topping in a bowl. Mix until well combined and large crumbles form. Place in the fridge until ready to top the pumpkin bread. When ready to top, take large crumbles and break down into smaller crumbles on top of the pumpkin batter.
  • Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda, salt and pumpkin spice. Set aside.
  • In a stand mixer with paddle attachment (or by hand), cream browned butter, and sugar until smooth and well combined. Add eggs, beating well after each one until well combined. Add pumpkin puree and vanilla bean paste, beating until well combined.
  • In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! Gently pour into prepared pan. Top with walnut streusel.
  • Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-15 minutes, checking for doneness every 5 minutes (55-65 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for at least 30 minutes. If topping with glaze, you can pour the glaze directly on top while the bread is in the pan. For a drip effect, remove pumpkin bread from the pan (after 15-20 minutes), place back on cooling rack and pour glaze directly onto the bread. Allow 30 minutes for the glaze to softly set or an hour for a frim set.

brown butter glaze

  • While the bread is baking, around minute 45, prepare the glaze. If the remaining brown butter has cooled, remelt in the microwave in 10 second inteverals until melted and warm to the touch. Sift sugar directly into the bowl with the warm brown butter. Mix until mostly combined. Add maple syrup by the tablespoon, as needed to create the glaze consistency you want. Top directly on warm pumpkin bread.

Notes

pumpkin pie spice: Feel free to use a store bought version if you have one you like. If you’d like to make a homemade version, here is my preferred version: 
1/3 c ground cinnamon (32 g)
2 1/2 tbsp ground ginger (15 g)
2 tsp ground nutmeg (4g)
1 tsp ground allspice (4g)
1/2 tsp ground cardamon (1g)
Mix all ingredients together in a small mixing bowl. Store in an airtight container such as spice jar or small glass mason jar.

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