I was craving pumpkin bread. But I didn’t want your run of the mill pumpkin bread. I wanted a pumpkin bread that would knock my socks off. I wanted it to embody all things delicious in the Fall.
I scoured the internet looking for a recipe, but didn’t find anything that really jumped out at me and I don’t feel comfortable enough making on up. I finally found something but I was trying to think of how I could kick it up a notch. Then I remembered the day I made brown butter yeast waffles. It was heaven in the form of a waffle. That is when it dawned on me that if brown butter can do that for waffles, imagine what it can do for pumpkin bread.
Brown butter is was on the awesome sweet nectars of life. Actually it’s nutty not sweet but you know what I am getting at. After this experiment I may put browned butter into all of my baked goods. I may never go back.
Preheat oven to 350°F.
Butter and flour two 9x5x3-inch loaf pans.
Melt butter in heavy large skillet over medium-low heat. Cook until edges curl and butter is dark amber (do not burn), stirring occasionally, about 6 minutes.
Beat sugar and brown butter in large bowl to blend.
Add 3 eggs and beat’em….just beat’em.
Add 1 16 oz can of pumpkin puree.
If you want to be hard core you can roast your own pumpkin, but after my last experience I decided stick with the can.
Stir together till well combined.
Add in all the spices and mix.
If you can get your hands on whole nutmeg and grind it fresh, please do, it’s the best.
Sift flour, baking soda and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Stir in pecans if desired.
I was lazy and sifted it all straight into the bowl and it worked out just peachy.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour.
While bread is in the oven take spatula and lick clean.
Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
My simple adjustments did the job. It was so delicious I almost ate the batter before I even got it into the oven. Luckily enough with some self control I got the batter into the pans and baked them. However I did take a well coated spatula and lick it clean. Like I said….self control. *smugly dusting off shoulder*
The bread comes out soft with a delicious crispy crust. The batter would easily translate to a muffin pan for some incredible pumpkin muffins. Full of pumpkin flavor, fall spices and nuttiness from the brown butter, which would only be amplified by the addition of pecans, if you so choose, these are sure to be a hit.
Divide the batter into mini loaf pans and you will have a wonderful gift for friends and family.
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