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Browned Butter Pumpkin Bread

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  • Prep 15 min
  • Total 3 hr 5 min
  • Servings 12
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Enjoy this delicious pumpkin bread loaf that's flavored with cinnamon and vanilla – a wonderful treat.
Updated Dec 31, 2012
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Ingredients

  • 1/2 cup butter (do not use margarine)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Steps

  • 1
    Heat oven to 350°F. Generously grease 8x4-inch loaf pan with shortening or cooking spray. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Cool completely.
  • 2
    In medium bowl, mix browned butter, sugar, vanilla, pumpkin and eggs with whisk until blended. In large bowl, mix flour, baking soda, salt, cinnamon and cloves. Add pumpkin mixture; stir just until blended. Spoon batter into pan.
  • 3
    Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 1 hour 30 minutes, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add 1/2 cup chopped pecans to the batter to enhance the nutty flavor of this bread.

Nutrition

226 Calories, 9g Total Fat, 4g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
226
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
284mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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