Just when you thought you had enough pumpkin flavored dishes, think again. This Brown Butter Pumpkin Loaf With Brown Butter Crumble Topping is the pumpkin flavored treat that you didn’t know you needed until now. With its moist tender cake and rich buttery crumble, it makes the perfect snack on a cool Fall day.
Like most people I thought I had had enough of pumpkin flavored everything. You know, pumpkin coffee, pumpkin pasta, pumpkin ice cream, oh wait I love pumpkin ice cream, I can never have enough of that. Anyway, there are quite a number of pumpkin flavored recipes. Even though the season has just started I feel a little pumpkin overloaded, that is until now. This Brown Butter Pumpkin Loaf With Brown Butter Crumble Topping is a treat that I can’t get enough of. The cake is moist and tender and has the perfect amount of pumpkin flavor. The buttery topping gives this pumpkin loaf the crunch that you are looking for. The addition of brown butter in this recipe adds a richness to this cake that is unmistakable.
What You Need To Make Brown Butter Pumpkin Loaf With Brown Butter Crumble Topping
- All purpose flour: My favorite is King Arthur.
- Brown Sugar: Either light or dark will work.
- Butter: If you have never had a recipe containing brown butter, you are in for a real treat. Brown butter adds a real richness to recipes.
- Granulated sugar:
- Baking soda:
- Ground cinnamon:
- Ground ginger:
- Ground allspice:
- Salt:
- Pumpkin Purée: Not pumpkin pie filling.
- Milk: For this recipe I used 2% milk, but any milk will work.
- Eggs:
- Avocado Oil: I use avocado oil for health reasons, but vegetable oil will work as well.
- Pure vanilla extract:
Tips For Making This Pumpkin Loaf:
- As with any cake batter, do not over mix. Over mixing creates a denser cake. Just fold ingredients together with a rubber spatula until just combined.
- Do not over bake this cake. Over baking will result in a dry cake. This loaf is done when a toothpick inserted in the center comes out with a few crumbs attached not a wet batter.
- Be generous with the crumble topping. It may seem like a lot of topping but it will add a nice sweet crunch to the cake.
How To Make Brown Butter Pumpkin Loaf With Brown Butter Crumble Topping
Preheat oven to 350º. Line a 9” x 5” loaf pan with parchment paper and spray with baking spray. Set to the side.
To make the crumble topping. Place the butter in a small saucepan over medium heat. Cook for 10 to 12 minutes or until butter becomes golden in color and brown bits start to form on the bottom of the pan. Remove from heat and allow to cool.
To a small mixing bowl add the flour, brown sugar, granulated sugar and cinnamon and whisk to combine. Add the cooled brown butter and mix with a fork until a crumble forms. Place in the refrigerator until ready to use.
To prepare the loaf cake, once again place the butter in a small saucepan over medium heat. Cook for 10 to12 minutes or until butter turns golden in color and brown bits start to form on the bottom of the pan. Remove from heat and allow to cool.
In a large mixing bowl, whisk together the all purpose flour, brown sugar, baking soda, cinnamon, ginger , allspice and salt.
To a separate medium sized mixing bowl, add the pumpkin purée, milk, avocado oil, eggs, pure vanilla extract and cooled brown butter. Whisk together until combined.
Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold to combine.
Pour the batter into the prepared loaf pan. Sprinkle the crumble topping over the top of the batter, covering the entire loaf. Place in the preheated oven and bake for 50 to 55 minutes or until crumble topping is golden brown and when a toothpick inserted in the center comes out with just a few crumbs, not a wet batter. If the crumble top is browning too quickly, loosely cover the top with a piece of aluminum foil. Remove from oven and allow to cool slightly before removing from pan.
Once cooled, remove from pan and serve.
Brown Butter Pumpkin Loaf With Brown Butter Crumble Topping
Ingredients:
For The Crumble Topping:
- 1/4 Cup ( half stick ) unsalted butter, browned
- 1/2 Cup all purpose flour
- 1/3 Cup brown sugar
- 1 Teaspoon ground cinnamon
For The Cake:
- 1/4 Cup ( half stick ) unsalted butter, browned
- 1 Cup pumpkin purée ( not pumpkin pie filling )
- 1/3 Cup milk
- 2 eggs, room temperature
- 1/4 Cup avocado oil or vegetable oil
- 2 Teaspoons pure vanilla extract
- 1 1/2 Cups all purpose flour
- 1 Cup brown sugar
- 1 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground allspice
- 1/2 Teaspoon salt
Instructions:
- Preheat the oven to 350º. Line a 9” x 5” loaf pan with parchment paper and spray the bottom and the walls with baking spray. Set to the side.
- To make the crumble top, place the 1/4 cup of butter in a small saucepan over medium heat. Cook for 10 to 12 minutes or until butter starts to turn golden in color and brown bits start to form on the bottom of the pan. Remove from heat and allow to cool slightly.
- In the mean time, in a small mixing bowl, whisk together the all purpose flour, brown sugar, granulated sugar and cinnamon. Pour in your cooled brown butter and using a fork, mix together until a crumble forms. Place in the refrigerator until ready to use.
- To prepare the cake, once again place 1/4 cup of butter in a small saucepan over medium heat. Cook for 10 to 12 minutes or until the butter starts to turn golden in color and brown bits start to form on the bottom of the pan. Remove from heat and allow to cool slightly.
- In a large mixing bowl, whisk together the all purpose flour, brown sugar, baking soda, ground cinnamon, ground ginger, ground allspice and salt.
- To a separate medium sized mixing bowl, add the pumpkin purée, milk, avocado oil, eggs, pure vanilla extract and the cooled brown butter. Whisk together until completely combined.
- Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold to combine, being careful not to over mix. Place in the preheated oven and bake for 50 to 55 minutes or until crumble top is golden brown and when a toothpick inserted in the center comes out with a few crumbs ( not wet batter ). Remove from oven and allow to cool before removing from pan.
- Once cooled, remove from pan and serve.
- Enjoy.