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Browned Butter Pumpkin Apple Bread


  • 2 cups unbleached all-purpose butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground all spice
  • 1 1/2 teaspoon baking soda
  • 1 1/2 sticks of unsalted butter, plus more for coating baking pan
  • 1 15 ounce can pumpkin puree
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups apple, finely diced


  • Heat oven to 350 degrees.
  • Combine flour, cinnamon, kosher salt, all spice and baking soda into a bowl. Set aside.
  • Coat the inside of a bread pan with unsalted butter. Set aside.
  • In four small batches, brown the butter. To brown butter, use a large skillet, and heat the butter over medium heat. Cook until the butter is golden brown. Pour the browned butter into a small bowl and continue this process until the 1 1/2 sticks of butter are browned. Let the butter cool slightly.
  • With a mixer, cream the pureed pumpkin and sugar for 4 minutes. With the mixer still running, add the butter, vanilla and eggs to the pumpkin mixture. In small batches, add the dry ingredients. Continue to mix until all ingredients are well incorporated.
  • Turn off the mixture and add the apples. Stir well.
  • Pour the batter into the buttered bread pan. Place in the oven and cook for 75-85 minutes (or until the bread is cooked all the way through). If the top of the bread begins to look too brown, place a piece of foil on top of it. I usually do this about 50 minutes into the baking process. Remove from the oven and place onto a cooling rack.
  • After 15 minutes, turn out the bread onto the cooling rack. Slice and serve warm with butter.


If you’re running low on time, don’t brown the butter. Melt it in the microwave. The bread will not have the distinctive browned butter flavor, but the result is still delicious. The size of the apple dices are up to you. I prefer smaller apple bites. Nuts would also be a nice addition to this bread. However, we are a tree-nut free kitchen due to food allergies and I have not experimented with this addition.