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


Recipe Summary

Makes eight 2 1/2-by-4-inch loaves


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.


Reviews (1)

102 Ratings
  • 5 star values: 14
  • 4 star values: 18
  • 3 star values: 44
  • 2 star values: 21
  • 1 star values: 5
Rating: 5 stars
I love this recipe, and I'm not sure why it only has 3 stars. Never did like pumpkin bread until I baked this one. It's savory sweet, unique, herbaceous and moist. So good!