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As soon as the temperature drops and Fall arrives I, too, get the hankering for all things pumpkin spice. Pumpkin muffins, breads, lattes, even pumpkin ravioli. All. of. it.
I find that the fatal flaw with a lot of pumpkin recipes is that they don’t call for the whole can of pumpkin puree, which leaves me with a half-empty can in my fridge. Sometimes I mix it in with my morning yogurt, but more often than not I am just desperate to find a way to avoid wasting it.
ALAS! This Brown Butter Pumpkin Bread recipe uses the WHOLE CAN of pumpkin puree! All that extra pumpkin gives the bread a beautiful, moist crumb. Paired with brown butter and nutty, warm spice, this is the perfect fall bread!
Equipment
- 12 tbsp unsalted butter *3/4 c
- 1 c granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- (1) 15 oz can pumpkin purée
- 2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp pumpkin spice
- 1/2 tsp salt
Intstructions
- In a small saucepan over medium heat, add butter. Cook until the water evaporates and the butter turns to a brown, nutty color. Remove from heat immediately and pour into mixing your mixing bowl. Place in the refrigerator for 15 minutes while you prepare the other ingredients.
- Preheat the oven to 325 degrees. Grease a bread tin and line it with parchment paper.
- In your mixing bowl, add sugar to the butter. Using a hand mixer or whisk, beat for 3-4 minutes, until creamed together.
- Add one egg at a time, followed by vanilla extract. Add pumpkin purée and mix until combined. Add flour, spices, salt, baking powder and baking soda. Mix until just combined.
- Pour into the bread pan and bake for 65-75 minutes, until a cake tester comes clean. Let cool completely and slice.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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