Brown Butter Pumpkin Loaf with Streusel

  • Yield: 24 servings
  • Cook: 50-55 minutes


1cup unsalted butter
1 1/2 cups granulated sugar
1cup brown sugar
3 large eggs
15ounces pumpkin puree
3cups flour
1 1/2teaspoons cinnamon
1teaspoon cloves
1/2 teaspoon ginger
1/2teaspoon nutmeg
1/2teaspoon salt
1/2teaspoon baking powder
1teaspoon baking soda
4teaspoons butter (melted)
1/2cup brown sugar
1/4cup oats
1/4cup flour
1teaspoon cinnamon


  1. Preheat oven to 350F.
  2. Spray two 9×5 bread pans or two muffins pans (24 muffins total) with cooking spray, and set aside.
  3. In medium saucepan, add butter over medium-low heat. Melt, and then cook for 7-10 minutes longer, until it starts to turn a caramel color. Remove from heat immediately.
  4. In large bowl, beat butter and sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, until incorporated.
  5. In medium bowl, combine flour, spices, salt, baking powder, and baking soda.
  6. Add dry ingredients to wet ingredients, stirring until just combined. Pour into prepared baking pan(s).
  7. In a small bowl, combine the ingredients for the streusel, mixing well. Sprinkle over loaves/muffins.
  8. Bake in preheated oven for 50-55 minutes (loaves) or 18-20 minutes (muffins), until tops are golden and an inserted toothpick comes out clean.

This recipe by Taylor Kadlec of Greens & Chocolate has been posted with permission and appeared as Brown Butter Pumpkin Loaf with Streusel on Honest Cooking.