Brown butter pumpkin bread is rich and flavorful, full of sweet pumpkin, toasted pecans, and nutty browned butter. This moist bread is delicious for breakfast or an afternoon snack alongside a cup of your favorite coffee or tea.
Preheat the oven to 350°F. Spray a 10" x 5" x 3 ½" loaf pan with non-stick cooking spray (preferably one specifically for baking) and set aside.
In a large bowl, whisk together the sugar, flour, baking soda, pumpkin pie spice, salt and baking powder.
In a separate large bowl, whisk the eggs and combine with the canned pumpkin and extracts.
Pour the wet ingredients over the dry ingredients and mix together until just combined. Whisk in the brown butter until fully incorporated. If using, fold in the pecan pieces.
Pour the batter into the prepared pan. If desired, sprinkle the top with coarse sugar.
Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 60-70 minutes. Allow to cool for 20 minutes before slicing.
Notes
If you don’t have a 10x5-inch loaf pan, you can make this bread into muffins instead. Divide the batter between 24 lined muffin tin wells. Bake at 350°F for 20-25 minutes.Makes 1 10x5-inch loaf.Helpful resources: