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Best Easy Brown Butter Pumpkin Loaf Recipe

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This brown butter pumpkin loaf is tender, moist, and packed with nutty, warm flavors. It’s a lighter take on traditional pumpkin bread, made with Greek yogurt and whole wheat pastry flour for a healthier indulgence.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • ½ cup (80g) coconut sugar
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • ⅓ cup (60g) dark chocolate chips (optional)
  • ¼ cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Brown the butter: Place the butter in a medium saucepan over medium heat. Melt and swirl occasionally. After 5-7 minutes, when the butter foams, turns golden, and has brown specks at the bottom with a nutty aroma, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Combine wet ingredients: In a medium bowl, whisk together pumpkin puree, Greek yogurt, eggs, coconut sugar, maple syrup, and vanilla extract until smooth and creamy.
  5. Add browned butter: Slowly drizzle the cooled browned butter into the wet mixture while whisking constantly until glossy and well combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). If using, fold in nuts, chocolate chips, or cranberries.
  7. Pour and smooth: Transfer batter to the prepared loaf pan. Spread evenly and tap the pan gently on the counter to release air bubbles.
  8. Bake: Place in the preheated oven and bake for 45-55 minutes. At 40 minutes, check the top; if browning too quickly, tent loosely with foil. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Let the loaf cool in the pan for 10 minutes. Use parchment handles to lift it out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Don’t rush the brown butter; watch closely to avoid burning. Measure flour using the spoon-and-level method. Use room temperature ingredients for best results. Let the loaf cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: brown butter pumpkin loaf, pumpkin bread, fall dessert, healthy pumpkin loaf, easy pumpkin recipe

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