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brown butter pumpkin bread with spiced walnut streusel

a moist spiced pumpkin bread that's perfect for fall! topped with a crunchy spiced walnut streusel and brown butter maple syrup glaze.
5 from 1 vote
Prep Time 45 mins
Cook Time 55 mins
cooling time 30 mins
Course Breakfast, Dessert
Cuisine American


  • 9X5 loaf pan
  • parchment paper
  • stand or electric mixer


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), browned and cooled to room temtperature (divided: 6 tbsp, 4 tbsp, 4 tbsp)
  • 3/4 c packed light brown sugar (165g)
  • 1 c pumpkin puree
  • 2 large eggs, room temperature
  • 1 tsp vanilla paste (sub extract)
  • 1/4 c whole milk greek yogurt

walnut streusel topping

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

brown butter glaze

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


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 firm 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 intervals 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. 


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.
Keyword brown butter bars, pumpkin bread, spiced quick bread, walnut streusel
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