I love browned butter. I’ve said it before and I’ll say it again! There’s something about the nuttiness of it and the extra punch of flavor that it adds. I’ll let you in on a little secret, sometimes when I’m making popcorn, I let my butter brown on purpose. I really don’t use a lot of butter, but when I do, I like to take the extra step to brown it and enjoy it!
So of course, since it’s fall, I wanted to add browned butter to one of my favorite fall flavors – pumpkin. Combine pumpkin with browned butter and what do you get? Browned butter pumpkin bread. I love pumpkin bread year-round, but don’t really find myself making it until the fall. I like it best right out of the oven (after it’s cooled slightly, but still warm). It’s sooooo good! And I love that it’s something I can feed my children for a quick and easy breakfast and they will gobble it right up!
Start by putting flour, brown sugar, cinnamon, nutmeg, allspice, baking powder, baking soda and salt in a bowl and mix to combine.
In a medium frying pan, take a stick of butter and melt. Continue to cook over medium-low heat, until the butter is browned.
Add eggs, milk, pumpkin, and browned butter to your dry ingredients. Mix thoroughly.
Pour batter into a greased loaf pan.
Bake at 350 degrees for 60 to 65 minutes.
2 cups all purpose flour
1 cup dark brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup milk
1/2 cup unsalted butter
In a mixing bowl, combine flour, sugar, cinnamon, nutmeg, allspice, baking powder, baking soda and salt and mix to combine. Meanwhile, in a medium frying pan melt butter over medium-low heat. Continue to cook until the butter has become browned, but make sure not to burn it. To the dry ingredients, add eggs, milk, pumpkin and browned butter. Mix thoroughly. Pour batter into a greased loaf pan and bake at 350 degrees for 60-65 minutes until a toothpick comes out clean. Let cool slightly before serving.