Brown the Butter

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter. Stir constantly.
2. Brown the Butter: Once melted, the butter will begin to foam and turn a golden-brown color. Keep stirring as you notice small brown bits forming at the bottom. It should smell nutty and caramelized.
3. Cool the Butter: Remove from heat immediately and let it cool slightly while you prepare the other ingredients.

Make the Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the cooled browned butter, pumpkin puree, brown sugar, granulated sugar, eggs, milk, and vanilla extract. Whisk until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Fold Together: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
5. Add Extras (Optional): If using nuts or chocolate chips, fold them into the batter at this point.

Bake the Bread

1. Pour the Batter: Pour the batter into the prepared loaf pan and spread it evenly.
2. Add Toppings: Sprinkle pumpkin seeds, nuts, or chocolate chips on top if desired.
3. Bake: Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.