Pumpkin, Sage, and Browned-Butter Quick Breads
Pumpkin and spices, sage and browned
butter: Fall's classic flavor combinations
come together beautifully in these little
loaves. The browned butter lends a rich
nuttiness to the breads, which strike a
perfect sweet-and-savory balance.
Martha Stewart Living, November 2009
- Yield Makes eight 2 1/2-by-4-inch loaves
- 6 ounces (1 1/2 sticks) unsalted butter, plus more for pans
- 1/4 cup fresh sage, cut into thin strips, plus more, whole, for garnish
- 1 2/3 cups all-purpose flour, plus more for pans
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup solid-pack pumpkin (from one 15-ounce can)
- 1 cup packed light-brown sugar
- 2 large eggs
- Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
- Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
- Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Invert pans to remove breads, transfer to wire rack, top sides up, and let cool completely. Garnish with whole sage leaves before serving.
(Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.)
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