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 wanted to be smacked in the face with pumpkin flavor and fall spices. I wanted a tender bread to enjoy with my morning cup of coffee and my satisfy my evening snack attack.
I scoured the internet looking for a recipe but didn’t find anything that really jumped out at me. If I was a more confident baker I would make up a recipe but chances are that I end up with a pumpkin doorstop.
I finally found a pumpkin bread recipe but I wanted to 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. And it dawned on me if I brown butter can make the most amazing waffles, imagine what it can do for pumpkin bread.
Brown Butter Pumpkin Bread Recipe 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
1 1/2 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
1/4 teaspoon of powder ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped pecans (optional)
Brown butter is one of the awesome sweet nectars of life. Actually, it’s nutty, not sweet but you know what I mean. After this experiment, I may put browned butter into all of my baked goods. I may never go back.
If you want you can roast your own pumpkin to make your own puree, but for an easy no fuss recipe, I decided to stick with the can. My simple adjustments did the job. The first sign that I was on the right track was when I was tempted to eat the batter and scratch the baking.
But the plan is to make bread so I charged forward. Luckily enough with some self-control, I got the batter into the pans and baked the loaves. However, I did lick a well-coated spatula clean. Like I said…. self-control. *smugly dusting off shoulder*
The bread comes out soft with a delicious crispy crust. 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. I think the addition of some chocolate chips would be fun too!
The batter would easily translate to a muffin pan for some incredible pumpkin muffins. Divide the batter into mini loaf pans and you will have a wonderful gift for friends and family.
If you are looking for more pumpkin recipes try my Flan de Calabaza (Pumpkin Flan), Pumpkin Chai Hand Pies, or Pumpkin Spiced Donuts with Bourbon Caramel Glaze. See my entire baking recipe collection for more sweet treats!
more sweet bread love:
- 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
- 1 1/2 teaspoon ground cinnamon
- 1 tsp fresh ground nutmeg
- 1/4 tsp of powder ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup coarsely chopped pecans (optional)
- 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. 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.
- 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.
- Loaves can be wrapped in foil and frozen for up to 1 month.
(adapted from Bon Appétit | November 1995)
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