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double brown butter streusel pumpkin bread
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Double Brown Butter Streusel Pumpkin Bread

A nutty brown butter pumpkin bread topped with crunchy streusel & a sweet maple glaze. We're making this loaf with toasted milk powder & homemade pumpkin spice, for maximum flavour.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Baking, Dessert, Snack
Cuisine: American, German
Servings: 8 Slices
Author: Ben Racey

Equipment

  • 2lb Loaf Tin
  • Mixing Bowls
  • Saucepan
  • Jug
  • Cooling Rack

Ingredients

Brown Sugar Streusel

  • 70 g Plain Flour
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • A Pinch Of Table Salt
  • 35 g Unsalted Butter (Chilled & Diced)
  • 20 g Demerara Sugar
  • 20 g Dark Brown Sugar

Brown Butter Pumpkin Bread

  • 100 g Unsalted Butter
  • 1 tsp Toasted Milk Powder (See Notes)
  • 200 g Tinned Pumpkin Puree (See Notes)
  • 120 g Sour Cream (At Room Temperature)
  • 130 g Dark Brown Sugar
  • 120 g Caster Sugar
  • 2 Large Eggs
  • 220 g Plain Flour
  • 1¼ tsp Baking Powder
  • ½ tsp Bicarbonate Of Soda
  • ¾ tsp Table Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves

Maple Glaze

  • 70 g Icing Sugar (Sifted)
  • 85 g Maple Syrup

Instructions

Brown Sugar Streusel

  • Add the flour, cinnamon, ginger & salt into a mixing bowl, whisk to combine then add in the butter.
  • Rub the butter into the flour until it resembles coarse breadcrumbs, stir in both of the sugars then squeeze the mix together, to form small clumps.
    If the pieces of streusel are too big, break them up with your fingertips.
  • Chill the streusel in the fridge whilst you make the pumpkin bread.

Brown Butter Pumpkin Bread

  • Start by browning the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smell nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
  • Once the butter has browned, take it off the heat & immediately stir in the toasted milk powder. Transfer the butter to a bowl & leave to cool to room temperature.
    The brown butter should take around 30 minutes to cool.
  • Whilst the butter is cooling down, preheat an oven to 175°c/155°c fan (350°f/310°f). Also grease a 2 lb loaf tin with butter then line the bottom & two longer sides with a piece of baking parchment, leaving a couple of centimetres overhanging the tin's edges (this makes it easier to take the cake out of the tin once it is cooked!).
  • Add the pumpkin puree, brown butter, sour cream, sugars & eggs into a large mixing bowl then whisk to combine.
  • Next, sift the flour, baking powder, bicarbonate of soda & all the spices into the pumpkin, add in the salt then whisk gently until just incorporated.
    Be careful not to over mix the batter!
  • Switch to a rubber spatula & scrape the sides of the bowl down, to ensure that everything is incorporated then transfer the batter to the lined tin, spreading it out into an even layer.
  • Sprinkle the streusel over the top of the batter then bake the pumpkin bread for 50 minutes - 1 hour until a skewer inserted into the centre comes out clean.
    Check the pumpkin bread after 45 minutes, if it's starting to brown too much, loosely cover the top with foil.
  • Let the pumpkin bread cool in the tin for 30 minutes then lift out of the tin & transfer to a cooling rack.
    Make the maple glaze, whilst your pumpkin bread is cooling. We're going to be pouring it over the loaf whilst it's still warm!

Maple Glaze

  • Add the sifted icing sugar & maple syrup into a jug then stir to combine. Pour this over the top of the cake as soon as it comes out of the tin, whilst it's still warm.
    Set the cooling rack over a tray, to catch any glaze that drips off.
  • Let the pumpkin bread cool completely then cut into slices & serve!

Notes

1. To Cook In An Aga - Use the boiling plate to brown the butter. Bake the pumpkin bread in the baking oven, on a grid shelf placed on the floor.
2. Pumpkin Puree - You'll need tinned pumpkin puree for this recipe which is available to buy in most supermarkets. Make sure to buy one which contains 100% pumpkin (not pumpkin pie mix!). I used America's Finest pumpkin puree.
3. Loaf Tin - You’ll need a 2 lb loaf tin for this recipe. The tin should roughly measure 9″ x 5″ x 2.5″. To prevent the pumpkin bread from sticking, I’d recommend lining the base & two longer sides with a piece of baking parchment, leaving a couple of centimetres overhanging. This acts like a sling, making it easier to remove the loaf once it is baked. Make sure to grease each end with butter/oil, as well.
4. Eggs – We’re using large eggs for this cake. Each egg should weigh roughly 60 grams out of the shell. I’d recommend weighing the eggs then adding an extra one if the weight is short.
5. Storage - Kept in an airtight container, this pumpkin bread will keep for up to 3 days. It will keep for an extra day or two if stored in the fridge. Make sure to serve the pumpkin bread at room temperature though!
6. Room Temperature Ingredients – For a properly mixed cake batter, it’s important that the eggs & sour cream are both at room temperature. 
7. Toasted Milk Powder - Made by toasting dried milk powder until it turns golden brown. This adds an extra nutty flavour to the brown butter but the pumpkin bread will still be good if you don't have any! For more info & for a step by step guide to making this, check out our toasted milk powder guide.