Easy Pumpkin Bread Recipe with Brown Butter and Chai Spices

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Easy Pumpkin Bread Recipe with Brown Butter and Chai Spices

Brown butter and chai spices make this pumpkin bread stand out! It has rich notes of caramel, a lovely blend of spices, and nutty walnuts for crunch with a moist, tender crumb.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Chai Pumpkin Bread, Easy Pumpkin Bread, Easy Pumpkin Bread Recipe, Moist Pumpkin Bread Recipe, Pumpkin Bread, Pumpkin Bread Recipe, Pumpkin Quick Bread, Pumpkin Spice Bread, Pumpkin Spice Bread Recipe

Prep Time 15

Cook Time 1 10

Servings servings

Calories 261kcal

Author Faith Gorsky

Equipment

9 by 5-inch loaf pan also called a 1.25-pound loaf pan

Ingredients

Coconut oil spray
1/2 cup unsalted butter browned
1/2 cup avocado oil
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon blackstrap molasses
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree not pumpkin pie filling
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 cup walnuts or pecans, coarsely chopped (optional)

US Customary - Metric

Instructions

Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides. Lightly spray the inside (especially the corners) with coconut oil spray.
While it’s still hot, carefully beat together the browned butter with the avocado oil and sugar until well combined. Beat in the eggs, and then the molasses, vanilla, and pumpkin.
Sift in the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, cardamom, and black pepper, and stir just to combine, being careful not to over-mix. Fold in the walnuts or pecans (if using).
Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 65 to 80 minutes.
Cool completely before slicing.

Notes

Recipe Yield and Serving Size: This recipe makes 1 (9 by 5-inch) loaf or 18 servings. Each serving is 1 slice, about 1/2-inch thick.
Storage: Store homemade pumpkin bread wrapped at room temperature for up to 5 days, in the fridge for up to 1 week, or in the freezer for up to 1 month. To keep it as fresh as possible, I like to wrap it in plastic wrap and then put it in a gallon-sized zip-top plastic bag.
Use the Brown Butter While it's Hot: Don't let the browned butter cool before making the batter. Mixing the hot butter with with sugar allows the sugar to dissolve, which helps create the perfect crumb. (For step-by-step instructions and photos of how to make brown butter, see the post above.)
Be Careful Not to Over-Mix the Batter: Sifting your dry ingredients together before mixing them into the wet ingredients helps prevent over-mixing. The reason to avoid over-mixing is so your bread doesn't turn out dense, rubbery, and/or gummy.
Loaf Pan Size: You'll need a 9 by 5-inch loaf pan here; make sure it's not an 8 by 4-inch or 8.5 by 4.5-inch.

Nutrition