I’m back again today with another recipe of my own for putting all my pumpkins to use: Browned Butter Pumpkin Bread.
I think because I spent a couple weeks on somewhat of a cooking hiatus, I’ve had the itch to get back into the kitchen with a whole lot of enthusiasm lately. I think that’s where the mental energy to attempt my own baking recipes came from, anyway. Coming up with baking recipes is like, hard, dude.
I’m always inspired to do some baking when I get farm fresh eggs, too.
So bake, I did. I mentioned on Tuesday that I did some baking this past Sunday. Along with a round of Pumpkin Spice Cupcakes for Two, I baked this bread.
It all starts with melting butter in a skillet, taking it from this:
To brown butter, cut it into tablespoons and melt it over medium heat. It will foam up, then the foam will die down and you’ll start to see little browned bits in the bottom of the pan. When it starts to smell really nutty, take it off the heat and pour it into another bowl to cool. For this bread, stick it in the fridge until it’s cool and almost solid. You can store browned butter in the fridge for a couple of weeks for use in any number of things. It makes practically anything better. I believe I’ve mentioned the epic Smitten Kitchen salted brown butter rice krispy treats before, haven’t I?
Anywho, you’ll be left with these little brown bits. Some people strain them out, but I don’t. That’s where all the flavor is.
Once the brown butter has cooled, you’re ready to get started.
Brown Butter Pumpkin Bread
– 1/2 cup brown butter (1 stick)
– 1 cup light brown sugar (140 grams or 4.94 ounces)
– 2 large eggs (the fresher, the better)
– 1.5 cups all purpose flour (8.55 ounces)
– 1 teaspoon baking soda
– 1 teaspoons Kosher salt
– 1 cup pumpkin puree (9.8 ounces)
– 1/2 cup creme fraiche (4.95 ounces)
– 1 teaspoons vanilla
– 1 tablespoon pumpkin pie spice
– 1/2 cup toasted pecans (approximately 2.25 ounces)
Cream together cooled brown butter and sugar until smooth, then add eggs one at a time, mixing after each addition until combined. In a separate bowl, whisk together the dry ingredients (flour, baking soda, salt). Slowly add the dry mixture to the wet mixture, mixing well after each small addition. Once combined, add the pumpkin puree, then the creme fraiche, then the toasted pecans.
The batter will be light and fluffy and a pale orange. Pour it into a greased loaf pan and bake at 350 degrees Fahrenheit for one hour and 10 to 15 minutes.
To toast the pecans: pour the pecan pieces into a dry skillet and turn the heat to medium-low. Shimmy the pan to move the nuts around occasionally, and as soon as they start to smell fragrant and delicious, take them off the heat and set aside.
I baked mine for one hour and 10 minutes, and couldn’t find my cake tester, so I didn’t realize the bottom didn’t quite get as cooked and fluffy. It was, however, quite delicious nonetheless.
Cool on a wire wrack for a solid 10 or 20 minutes, then turn it out and let it finish cooling before slicing.
Gosh, I love my goat napkins! And this cake stand we got as a gift from Wheat’s aunt and uncle. I love it’s feet! And all things wood.
And with that, I think that I promise that I’m done with cooking with pumpkin for a little while. Or for the week, at least.
But because I can’t keep this picture a secret any longer, please look at how we caught Wallace sleeping on Sunday.
I can’t make this stuff up!
I love him like this. A little less so when he’s a brazen squirrel-killing machine.
But I think Wheat loves him more as the latter.