{ "attribution": { "author": "Flavor Folio", "publisher": "Flavor Folio" }, "canonicalURL": "https://flavorfolio.app/recipes/brown-butter-pumpkin-bread-pepita-crust", "format": "flavorfolio.recipe", "image": { "alt": "Slices of pumpkin bread with a crunchy pepita crust, one spread with whipped butter, beside a bowl of whipped butter", "credit": "Photo: \"Pumpkin Bread\" by spurekar (https://www.flickr.com/photos/spurekar/49165044991/), licensed CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/), via Wikimedia Commons", "height": 1531, "kind": "photograph", "smallWidth": 600, "url": "https://flavorfolio.app/media/47e1f081-6d43-42e2-99e3-2470b633158c/1536.jpg", "width": 1536 }, "publishedAt": "2026-10-18T00:00:00Z", "recipe": { "categories": [ "Breads", "Breakfast", "Snacks" ], "cookMinutes": 65, "cuisine": "American", "dietTags": [ "Vegetarian", "Nut-Free" ], "difficulty": "easy", "ingredients": [ { "item": "unsalted butter", "note": "1 stick (113 g), for browning", "quantity": "0.5", "unit": "cup" }, { "item": "all-purpose flour", "note": "220 g, spooned and leveled", "quantity": "1.75", "unit": "cups" }, { "item": "baking soda", "quantity": "1", "unit": "tsp" }, { "item": "baking powder", "quantity": "0.5", "unit": "tsp" }, { "item": "kosher salt", "quantity": "0.75", "unit": "tsp" }, { "item": "ground cinnamon", "quantity": "2", "unit": "tsp" }, { "item": "ground ginger", "quantity": "1", "unit": "tsp" }, { "item": "ground nutmeg", "quantity": "0.5", "unit": "tsp" }, { "item": "ground cloves", "quantity": "0.25", "unit": "tsp" }, { "item": "pumpkin purée", "note": "340 g; plain canned pumpkin, not pumpkin pie filling", "quantity": "1.5", "unit": "cups" }, { "item": "light brown sugar", "note": "150 g, packed", "quantity": "0.75", "unit": "cup" }, { "item": "granulated sugar", "note": "50 g", "quantity": "0.25", "unit": "cup" }, { "item": "eggs", "note": "room temperature", "quantity": "2", "unit": "large" }, { "item": "pure maple syrup", "quantity": "2", "unit": "tbsp" }, { "item": "vanilla extract", "quantity": "1", "unit": "tsp" }, { "item": "raw pepitas (hulled pumpkin seeds)", "note": "45 g", "quantity": "0.33", "unit": "cup" }, { "item": "turbinado sugar", "note": "or more granulated sugar", "quantity": "1", "unit": "tbsp" }, { "item": "unsalted butter", "note": "1 stick, softened, for the whipped maple butter", "quantity": "0.5", "unit": "cup" }, { "item": "pure maple syrup", "note": "for the whipped maple butter", "quantity": "2", "unit": "tbsp" }, { "item": "flaky sea salt", "quantity": "1", "unit": "pinch" } ], "keywords": [ "pumpkin bread", "brown butter pumpkin bread", "pumpkin loaf", "moist pumpkin bread", "pumpkin bread recipe", "pepita pumpkin bread", "maple butter", "fall baking", "easy quick bread", "pumpkin spice", "Halloween baking", "Thanksgiving breakfast", "canned pumpkin recipes", "one bowl pumpkin bread" ], "prepMinutes": 25, "servings": 10, "steps": [ { "estimatedMinutes": 5, "instruction": "Heat the oven to 350°F (175°C) with a rack in the center. Grease a 9x5-inch loaf pan and line it with a strip of parchment that overhangs the long sides, so you can lift the loaf out later." }, { "estimatedMinutes": 17, "ingredientIndexes": [ 0 ], "instruction": "Brown the butter: melt 1 stick of butter in a light-colored saucepan over medium heat. Keep cooking, swirling the pan often, until the foaming dies down and the milk solids at the bottom turn golden brown and smell nutty, 5 to 7 minutes. Immediately scrape it, browned bits and all, into a large mixing bowl and let it cool for 10 minutes." }, { "estimatedMinutes": 3, "ingredientIndexes": [ 1, 2, 3, 4, 5, 6, 7, 8 ], "instruction": "While the butter cools, whisk the flour, baking soda, baking powder, kosher salt, cinnamon, ginger, nutmeg and cloves together in a medium bowl." }, { "estimatedMinutes": 3, "ingredientIndexes": [ 9, 10, 11, 12, 13, 14 ], "instruction": "Whisk the pumpkin purée, brown sugar and granulated sugar into the cooled brown butter until smooth. Whisk in the eggs one at a time, then the 2 tablespoons of maple syrup and the vanilla." }, { "estimatedMinutes": 2, "instruction": "Add the dry ingredients to the pumpkin mixture and fold with a spatula just until no dry streaks remain. Don't overmix, or the loaf will be tough. Scrape the batter into the prepared pan and smooth the top." }, { "estimatedMinutes": 1, "ingredientIndexes": [ 15, 16 ], "instruction": "Scatter the pepitas evenly over the batter, press them in lightly so they stick, and sprinkle the turbinado sugar over the top." }, { "estimatedMinutes": 60, "instruction": "Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (about 200°F inside). If the pepitas are browning too fast, lay a loose sheet of foil over the pan after 40 minutes." }, { "estimatedMinutes": 70, "instruction": "Cool the loaf in the pan for 10 minutes, then lift it out by the parchment and let it cool on a wire rack for at least 1 hour before slicing, so the crumb sets." }, { "estimatedMinutes": 3, "ingredientIndexes": [ 17, 18, 19 ], "instruction": "While the loaf cools, make the whipped maple butter: beat the softened butter, 2 tablespoons of maple syrup and a pinch of flaky salt with a hand mixer (or a sturdy whisk) for 2 to 3 minutes, until pale and fluffy." }, { "estimatedMinutes": 2, "instruction": "Cut the loaf into thick slices and serve with a generous swipe of whipped maple butter." } ], "summary": "The moist, warmly spiced pumpkin bread you want on a crisp fall morning, made deeper and nuttier with brown butter, topped with a crunchy sugared pepita crust, and served with a 2-minute whipped maple butter. One bowl, one loaf pan, no mixer needed for the bread.", "title": "Brown Butter Pumpkin Bread with Pepita Crust & Whipped Maple Butter", "totalMinutes": 160 }, "recipeID": "190b1dca-b1f2-4f05-9670-6e5b7e0a71c8", "revision": 1, "schemaVersion": 1, "updatedAt": "2026-10-18T12:10:38.479900Z" }