Brown Butter Pumpkin Bread

Pumpkin Bread

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.

Pumpkin Bread

Beat sugar and brown butter in large bowl to blend.

Pumpkin Bread

Add 3 eggs and beat’em….just beat’em.

Pumpkin Bread

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.

Pumpkin Bread

Stir together till well combined.

Pumpkin Bread

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.

Pumpkin Bread

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.

Pumpkin Bread

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.

Pumpkin Bread

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.

Brown Butter Pumpkin Bread
 
Ingredients
  • 3 cups sugar
  • 1 cup browned butter
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 3 cups all purpose flour
  • 1 tsp ground cloves
  • 1½ teaspoon ground cinnamon
  • 1 tsp fresh ground nutmeg
  • ¼ tsp of powder ginger
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup coarsely chopped pecans (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Butter and flour two 9x5x3-inch loaf pans.
  3. 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.
  4. Beat sugar and brown butter in large bowl to blend. Mix in eggs and pumpkin. Mix in cloves, cinnamon, nutmeg, ginger and salt. Sift flour, baking soda and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in pecans, if desired.
  5. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
  6. Loaves can be wrapped in foil and frozen for up to 1 month.
Notes
(adapted from Bon Appétit | November 1995)

 

Comments

  1. Patty says

    My son was in the hospital due to chronic illness and the nurses were so loving and so in touch with his needs. I wanted to do something heart felt for them. I made four of your pumpkin breads for all the pediatric nurses to share and the were so thrilled and LOVE your bread. Thank you for sharing your amazing recipe.

  2. E. Romero says

    Looks wonderful !! One question, how long would you bake the bread in the mini loaf pans?
    Muchas gracias !!! WOW – acabo de ver la receta de Limber de Coco — QUE FABULOSO !!

  3. Annelise Jaap says

    This is the best pumpkin bread recipe ever. It has been a hit with my family and friends.
    I have not tried the browned butter, but I will try this next time….
    Me encanta tu blog!!!

  4. Micaela says

    yummy! I made a large loaf and used the leftover batter for muffins (instead of a second loaf) — these baked in about 20 – 25mins. Next time I may mix in roasted pumpkin seeds in the bread or cranberries in the muffins. Thanks!

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