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Moist Maple Brown Butter Pumpkin Bread with Toasted Pepitas

maple brown butter pumpkin bread - featured image
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A moist and flavorful pumpkin bread featuring nutty brown butter, sweet maple syrup, and crunchy toasted pepitas, perfect for cozy fall gatherings.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 2 large eggs, room temperature
  • 1 cup (240ml) pure maple syrup (Grade A amber preferred)
  • 1 1/2 cups (340g) pumpkin puree (canned or fresh roasted)
  • 2 cups (250g) all-purpose flour (can substitute with almond flour for gluten-free option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup (30g) pepitas (hulled pumpkin seeds), toasted
  • Optional: a sprinkle of coarse sugar or flaky sea salt for finishing

Instructions

  1. Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma. Transfer to a heatproof bowl to cool slightly (about 5 minutes).
  2. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
  3. Toast the pepitas: Heat a dry skillet over medium heat. Add pepitas and toast, stirring constantly, until lightly golden and popping (3-4 minutes). Remove from heat and set aside.
  4. Mix wet ingredients: In a large bowl, whisk together browned butter, maple syrup, and eggs until combined. Stir in pumpkin puree until smooth.
  5. Combine dry ingredients: In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  6. Fold dry ingredients into wet mixture gradually using a spatula. Mix just until combined; some flour streaks are okay. Avoid overmixing.
  7. Pour batter into prepared loaf pan and smooth the top. Sprinkle toasted pepitas evenly over the surface, pressing some lightly into the batter if desired.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted near the center; it should come out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Cool loaf in pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Watch the butter closely when browning to avoid burning. Fold wet and dry ingredients gently to keep bread tender. Toast pepitas just before baking for best crunch. Let bread cool completely before slicing for cleaner cuts. Tent with foil if browning too fast.

Nutrition

Keywords: pumpkin bread, maple syrup, brown butter, toasted pepitas, fall recipe, moist pumpkin bread, autumn baking

Find it online: https://yumbelle.com/moist-maple-brown-butter-pumpkin-bread-recipe-with-toasted-pepitas-perfect-for-fall/