Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin, Sage, and Browned-Butter Quick Breads 3.2 (102) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It 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. Rate it Print