Spiced Brown Butter Pumpkin Bread Recipe

PREP:

• Position a rack in the center of the oven and preheat the oven to 350ºF.
• Grease a 9×5 loaf pan with additional butter or cooking spray; set aside for later.

BROWN BUTTER:

• Heat the butter in a medium stainless steel saucepan over medium heat.
• Allow the butter to brown for a total of 3-7 minutes.
• Every now and then grab the handle and gently swirl the pan and stir often. You’ll notice it’ll start to foam but keep going.
• Usually, better quality butter has less water, which means it would brown quicker.
• Remove the saucepan from the stove when the butter smells like hazelnuts and looks light to medium brown in color.
• Pour into a medium glass bowl and allow it to cool to room temp.

DRY INGREDIENTS:

• In a large bowl, whisk together the flour, cinnamon, baking soda, ground ginger, baking powder, salt, ground cloves, allspice, cardamom, and nutmeg.
• Whisk to combine. 

WET INGREDIENTS:

• When the butter is cool, add the brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla extract to it.
• Whisk until smooth.
• Then, pour the wet ingredients into the dry ingredients and stir to combine.

BAKE:

• Place the prepared pumpkin bread batter into the loaf pan and bake for 55-62 minutes or until a toothpick placed in the center of the bread comes out clean.
• Allow the bread to cool to room temperature in the pan, placed on a wire rack before removing it.