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Brown Butter Pumpkin Bread

This brown butter pumpkin bread will be your new favorite fall recipe! It's incredibly soft, filled with sweet pumpkin purée, warm pumpkin spice, and rich, nutty brown butter.

Prep

30m

Cook

1h

Total

1h 30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.

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For

8

M

I

280

g

All-purpose flour

2

tsp

Baking powder

1

tsp

Baking soda

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Per Serving

Calories

528kcal

Fat

25g

Saturates

15g

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Notes

Be sure to use pure pumpkin purée, NOT pumpkin pie filling. Start with a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use the remaining brown butter to pipe a line down the center of the batter. As it bakes, this line of butter will encourage to split down the middle evenly.

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homepage-image

Brown Butter Pumpkin Bread

This brown butter pumpkin bread will be your new favorite fall recipe! It's incredibly soft, filled with sweet pumpkin purée, warm pumpkin spice, and rich, nutty brown butter.

Prep

30m

Cook

1h

Total

1h 30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 350 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

8

M

I

280

g

All-purpose flour

2

tsp

Baking powder

1

tsp

Baking soda

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

528kcal

Fat

25g

Saturates

15g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Be sure to use pure pumpkin purée, NOT pumpkin pie filling. Start with a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Use the remaining brown butter to pipe a line down the center of the batter. As it bakes, this line of butter will encourage to split down the middle evenly.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel