I’ve been obsessed with pumpkin bread this fall. To some this is normal. For me, this is unusual. Pumpkin bread seems so normal. Something far too common to be obsessed with. Shouldn’t I want to add carmalized bacon, or candied pecans, or SOMETHING to fancy it up a bit?
But I don’t want any ‘fancy’ extras. This is the first year I am obsessed with a simple pure pumpkin bread. So I’m rolling with it.
I made a batch of healthy pumpkin bread 2 weeks ago and we devoured that in 2 days. So to balance out how healthy we were by eating an entire loaf of ‘healthy’ pumpkin bread in 2 days, I decided I needed to make a less healthy version. Good justification, right? Ya, I think so.
I love brown butter. The smell of it and the depth of flavor it gives just about anything. I might try and add it to my coffee if no one is looking. I think I am one of the few people who doesn’t think cake batter or cookie dough is God’s gift to man kind. I can’t deny that it tastes good, but I love the cooked final product more. I know, shameful for some. But this batter, THIS batter might win me over and turn me into the ‘batter’ lover. I mean honestly, I was eating it by the spoonful. Until I reminded myself there are raw eggs in it, and someone decided it’s not a good idea to eat them while pregnant. Cus word.
This is still your basic pure pumpkin bread, just kicked up a bit. Do yourself a favor and try it, oh goodness, you won’t be dissappointed. It’s moist, crumbly, rich and makes your house just scream ‘FALL.’
Makes 1 loaf
1 stick butter
1 cup All Purpose flour
1 cup whole wheat flour (you can sub all purpose flour)
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1 tsp ground cloves
1 can (15 ounces) pumpkin puree
Preheat the oven to 350 degrees and grease an 8 inch loaf pan.
*I used 3 mini loaf pan so I could wrap them up and give them as gifts.
In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan instead of stirring it. It will take about 5 minutes for it to brown. Occasionally swirl it. You will notice when it turns brown because it literally, turns brown. Remove the pan from the heat and allow to cool while getting everything else ready.
In a large bowl sift the flours, sugar, baking powder, baking soda, spices and salt.
In another bowl whisk the eggs then add the pumpkin puree, vanilla and the semi-cooled butter.
Add the liquid to the dry mixture. Mix/fold just until incorporated, don’t over mix. I only used maybe less then 15-20 stirs. Pour the batter into the greased loaf pan.
Bake at 350 degrees for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minute sin the pan before cutting and serving.
And what should you eat Brown Butter Pumpkin Bread with? Why a homemade pumpkin latte of course!