Pumpkin Chai Bread with Brown Butter & Cinnamon Crunch Top

Bread

• 1/2 cup (113g) unsalted butter to be browned
• 1/2 cup (110g) brown sugar
• 1/4c (85g) maple syrup
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 15 oz can pumpkin puree (not pumpkin pie filling) 
• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground ginger
• 3/4 tsp cardamom powder
• 1/2 tsp ground nutmeg powder
• 1/4 tsp ground cloves
• pinch of ground black pepper (not coarse) - optional for depth of chai flavor

Cinnamon Crunch Topping

• 1/2 cup (100g) sugar
• 3 TBSP brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup (90g) all-purpose flour

‍

1. Brown the butter *(see notes) 
   Place ½ cup (113 g) unsalted butter in a light-colored saucepan over medium heat. Stir as it melts, foams, and turns golden brown (5–7 minutes). When nutty brown bits form on the bottom, remove from heat and pour into a heat-safe bowl, scraping all browned bits. Cool slightly before using.‍
2. Make cinnamon crunch topping
   In a small bowl, mix together sugar, brown sugar, cinnamon, salt, flour, and melted butter until crumbly. Set aside.
3. ‍Prep oven & pan
   Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.‍
4. Mix wet ingredients
   In a large mixing bowl, whisk together the browned butter, brown sugar, maple syrup, eggs, vanilla extract, and pumpkin puree until smooth.‍
5. Mix dry ingredients
   In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, cloves, and optional finely ground black pepper.
6. ‍Combine wet and dry
   Add dry mixture into wet mixture. Gently fold with a spatula until just combined. Do not overmix — batter should be thick
7. ‍Fill pan & top
   Spread batter evenly into the prepared loaf pan. Sprinkle cinnamon crunch topping across the surface.‍
8. Bake
   Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
9. ‍Cool
   Allow loaf to cool in the pan for 15–20 minutes, then lift out and transfer to a wire rack. Cool for at least 2 hours before slicing for best texture.

*Notes:

How to Brown Butter

1. Add ½ cup unsalted butter to a light-colored saucepan.
2. Melt over medium heat, stirring occasionally.
3. Butter will foam, then turn golden. Keep stirring and watch closely.
4. In 5–7 minutes, golden-brown bits form on the bottom and a nutty aroma develops.
5. Remove from heat immediately and pour into a heat-safe bowl. Scrape all the browned bits (they hold flavor!).
6. Let cool 10 minutes before mixing into the batter.