Fall is in the air, and what better way to celebrate the season than with a slice of warm, aromatic Brown Butter Pumpkin Sage Bread? This delightful recipe combines the rich, nutty flavor of browned butter with the comforting essence of pumpkin and the earthy notes of fresh sage, creating a loaf that is perfect for cozy gatherings or a quiet afternoon treat. With just a few simple ingredients and a little love, you can transform your kitchen into a fragrant haven that beckons friends and family to indulge. Are you ready to elevate your baking game and impress your loved ones? Let’s dive into this scrumptious recipe that’s sure to become a seasonal favorite!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, browned
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon fresh sage, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, and set aside.
- In a small saucepan over medium heat, melt the unsalted butter. Continue to cook the butter, stirring frequently, until it turns a deep golden brown and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until well combined.
- In another bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth. Add the browned butter to this mixture, stirring until fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped fresh sage, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the bread once it has cooled and serve. Enjoy your delicious Brown Butter Pumpkin Sage Bread!
Tips
- Perfect Your Brown Butter: When browning the butter, keep a close eye on it as it can go from perfectly golden to burnt in seconds. Stir constantly and remove it from heat as soon as it develops a nutty aroma.
- Use Fresh Sage: For the best flavor, opt for fresh sage instead of dried. The vibrant taste of fresh herbs will really elevate your bread.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so a few lumps are perfectly fine.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean when it’s ready.
- Let It Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from becoming soggy.
- Storage: If you have leftovers (which is rare!), store the bread in an airtight container at room temperature for up to three days, or freeze slices for a quick treat later on.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
