Browned Butter Pumpkin Bread
Browned Butter Pumpkin Bread takes around 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 169 calories. For $1.04 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have fudge topping, ginger, pumpkin, and a few other ingredients on hand, you can make it. 530 people were glad they tried this recipe. It is brought to you by The Faux Martha. Overall, this recipe earns a rather bad spoonacular score of 12%. Users who liked this recipe also liked Fudgy Pumpkin Bread with Browned Butter Glaze, Browned Butter Pumpkin Donuts, and Browned Butter Banana Bread.
Servings: 8
Ingredients:
3/4 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1 tbsp. brown sugar, packed
1/2 c. pure cane sugar
3/4 tsp. cinnamon
1 large egg
1/4 tsp. ginger, heaping
1/3 c. liquid (1 part plain yogurt and 2 parts milk)
1/4 tsp. nutmeg, heaping
2/3 c. pumpkin (canned or roasted and pureed)
1 tbsp. salted butter
1/2 tsp. sea salt
handful of pepita seeds
Crumb Topping
2 tbsp. all-purpose unbleached flour
4 tbsp. (1/2 stick) unsalted butter
1 tsp. pure vanilla extract
1/2 c. white whole wheat flour
Equipment:
oven
sauce pan
loaf pan
whisk
bowl
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 300. Lightly butter or spray loaf pan. Set aside. In a small sauce pan, melt butter. Turn heat to medium-low and continue to cook until browned and golden, swirling occasionally*. Set aside to cool.In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves**.Into cooled butter, whisk in pumpkin, yogurt/milk, egg, and vanilla until well combined. Pour pumpkin mixture into flour mixture, and stir together until just combined. Over stirring will create a dense, tough loaf.Make the crumb topping. In a small bowl, combine ingredients. Using your fingers or a fork, mash together butter, flour, brown sugar, and cinnamon. Distribute crumble evenly over batter. Sprinkle pepita seeds.Bake for 45 minutes or until a toothpick comes out clean. Cool in pan completely. Removing too early sometimes results in a broken loaf. Carefully loosen from pan and invert. Serve or store lightly covered for up to 4 days.
Step by step:
1. Preheat oven to 30
2. Lightly butter or spray loaf pan. Set aside. In a small sauce pan, melt butter. Turn heat to medium-low and continue to cook until browned and golden, swirling occasionally*. Set aside to cool.In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves**.Into cooled butter, whisk in pumpkin, yogurt/milk, egg, and vanilla until well combined.
3. Pour pumpkin mixture into flour mixture, and stir together until just combined. Over stirring will create a dense, tough loaf.Make the crumb topping. In a small bowl, combine ingredients. Using your fingers or a fork, mash together butter, flour, brown sugar, and cinnamon. Distribute crumble evenly over batter. Sprinkle pepita seeds.
4. Bake for 45 minutes or until a toothpick comes out clean. Cool in pan completely. Removing too early sometimes results in a broken loaf. Carefully loosen from pan and invert.
5. Serve or store lightly covered for up to 4 days.
Nutrition Information:
covered percent of daily need
