Pumpkin Sage Brown Butter Loaves

Posted: March 16, 2010 | Author: Bakezilla | Filed under: Bakezilla | 3 Comments »

Hey Everyone,

Sorry for not posting in a bit, things have been a little nuts for me. However, I’m back with a tasty quick bread recipe full of ingredients us Pretty Girls all seem very fond of – pumpkin and brown butter. I made mini-loaves, but you could also make a regular sized loaf, just increase the baking time.

Before they go in the oven

Here’s the recipe, from Martha Stewart Living:

(Makes eight 2 1/2-by-4-inch loaves (really little guys – really only 1 big loaf))
- 6 ounces (1 1/2 sticks) unsalted butter, plus more for pans
- 1/4 cup fresh sage, cut into thin strips, plus more, whole, for garnish
- 1 2/3 cups all-purpose flour, plus more for pans
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup solid-pack pumpkin (from one 15-ounce can)
- 1 cup packed light-brown sugar
- 2 large eggs
1. Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
2. Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
4. Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Cool.

Finished Loaf

The pumpkin makes these nice and moist, and the sage adds an unexpected flavor. They’re really different from your average quickbread.

Also, here’s a picture of my kitty cat checking out the completed loaves. Aww.