• Preheat your oven to 350°F (180°C) and line a 9x5-inch metal loaf pan with parchment paper, leaving a slight overhang for easy removal later.

Brown Butter

• In a medium saucepan, melt the butter over medium heat. Once melted, it will begin to foam and sizzle as the water cooks off.
  127 grams unsalted butter
• Watch closely- the milk solids will sink to the bottom and turn golden brown within 5-7 minutes. Stir occasionally and remove from heat as soon as the bits at the bottom are amber brown and smell nutty. Immediately pour the butter into a heatproof bowl to stop the cooking and cool for 5 minutes.

Pumpkin Bread

• Whisk together the brown butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until smooth. Add the eggs one at a time, whisking well after each addition until the mixture looks thick and glossy.
  200 grams granulated sugar, 50 grams light brown sugar, 2 teaspoons vanilla extract, 2 large eggs
• Add the pumpkin puree and Greek yogurt, whisking until everything is fully combined.
  120 grams pumpkin purée, 120 grams plain Greek yogurt
• Pour the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Use a rubber spatula to gently fold everything together until no dry streaks remain. Avoid overmixing, stop as soon as the flour disappears for a softer, fluffier loaf.
  200 grams all purpose flour, ¼ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon pumpkin pie spice
• Pour the batter into the prepared pan and smooth the top with a small offset spatula. Sprinkle a little coarse sugar over the top if desired.
• Bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, loosely cover it with foil around the 45-minute mark.
• Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.