Pumpkin recipe challenge #7! I apologize for being so behind on posting lately, but I promise to do a better job this week…
Martha Stewart Magazine describes this recipe as such: “Fall’s classic flavor combinations come together beautifully in these little loaves.”
Indeed, Martha. Truth is, I don’t have eight small bread tins. Instead, I have one big one, which just took a little longer to bake. Other than that, and the fact that I strained the sage-browned-butter mixture, I didn’t change the recipe at all. True to her description, the subtle sage flavor is a nice balance to the sweetness of the pumpkin bread. And the browned butter gives it a nuttiness that is lovely.
6 oz. unsalted butter
1/4 c. sage leaves, sliced
1 2/3 c. flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp fresh nutmeg
1/8 tsp cloves
1 tsp salt
1 c. canned pumpkin
1 c. brown sugar
2 large eggs.
Oven at 350. Butter and flour your loaf pan.
Melt butter in saucepan over medium-low. Add sage and cook about 8 min., until butter is browned. Strain into a bowl and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.
In another bowl, whisk pumpkin, sugar, eggs and browned butter. Add flour mixture until incorporated. Pour into pan and smooth the top.
Bake about 55 minutes, until tester comes out clean. Cool on wire rack for 15 min., then take out of pan to cool completely.
This is good with your coffee in the morning or with a dollop of whipped cream after dinner. We are big quick-bread fans in this house, and Jesse likes to buy the pumpkin bread at Krankie’s. I think he’ll now just bug me to make it every time he gets a hankering.
Yum! Enjoy, friends. xoxo