Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin, Sage, and Browned-Butter Quick Breads 3.2 (102) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Yield: Makes eight 2 1/2-by-4-inch loaves 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. Ingredients 6 ounces (1 ½ sticks) unsalted butter, plus more for pans ¼ cup fresh sage, cut into thin strips, plus more, whole, for garnish 1 ⅔ cups all-purpose flour, plus more for pans 2 teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ⅛ 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 Directions 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. Print