Browned Butter Pumpkin Bread

Browned Butter Pumpkin Bread
Pumpkin isn’t a flavor that I typically go nuts for, but what with it being October and the beginning of fall and all, I found myself with a bit of a craving for something pumpkin-y. I turned to my favorite cookbook author and chef Melissa Clark, and found a great recipe for pumpkin bread. It’s moist, not overly sweet, and perfect for breakfast or afternoon snacking. Read on for the recipe! 

Pumpkin bread

Pumpkin Bread with Browned Butter
Browned Butter Pumpkin Bread

Browned Butter Pumpkin Bread (yield: 1 loaf)adapted from Melissa Clark

1/4 cup butter (half a stick)
Disaronno and water (SEE INSTRUCTION BELOW FOR MEASUREMENTS). If you don’t have Disaronno, you can use bourbon, apple cider, or just all water)
1 tablespoon vanilla
1 cup pumpkin puree
2 eggs
1/4 cup olive oil
1 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Preheat oven to 350 degrees F. Grease a loaf pan with butter.

In a frying pan (I used non-stick), melt the butter over medium-high heat. When it melts, turn heat to medium and continue cooking until the butter turns brown and smells nutty and fragrant, a few minutes. Watch carefully so it doesn’t burn. When done, remove carefully from heat and pour browned butter into heatproof glass bowl so it stops cooking (if you don’t have a heatproof glass bowl, no matter. Just remove from the heat and set aside).

In a glass measuring cup, pour in the vanilla. Then add the water, and the Disaronno, bourbon, or apple cider (or just all water) until it reaches the 1/3 cup mark. Combine this in a mixing bowl with the pumpkin puree, eggs, and olive oil. Whisk to combine. Then add the browned butter carefully with a spatula. Whisk it all together.

In another bowl, mix together the all-purpose flour, whole-wheat flour, brown sugar, baking soda, salt, cinnamon, ginger, and cardamom. Stir to combine. Then pour in the wet ingredients. Stir it all together until just combined. Pour into prepared loaf pan. It should only fill it about halfway. Don’t worry – it will expand while cooking to fill the whole loaf pan. Cook for 50-60 minutes, until a long toothpick or knife in the center comes out clean.

Easy Homemade Pumpkin Bread

photos by me

Leave a Comment

  1. oh my God this looks amazing! I'm with you on pumpkin stuff – I like it but I don't go nuts for it like some people. I'll have to try this out though, and also check out that chef, I had never heard of her!

    Published 10.28.14 · Reply
    • Definitely check her out! She writes for the NY Times and I just love everything she does.

      Published 10.29.14 · Reply
  2. I LOVE pumpkin bread. Seriously I could have it for every meal for an entire week I'm that much of an addict. I'll definitely have to try out your recipe.

    Rebecca {at} Preppy Panache

    Published 10.28.14 · Reply
  3. OOOHHH! YUMMY! Great idea for a gift or just for yourself!

    Published 10.30.14 · Reply