PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
Provided by Melissa Clark
Categories breads, quick breads, dessert, side dish
Time 1h15m
Yield Two 8-inch loaves
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
- In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
- In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
- In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
- Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.
PUMPKIN BREAD
For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.
Provided by Alton Brown
Categories dessert
Time 1h35m
Yield 1 loaf or 1 1/2 dozen small muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Facts : Calories 205, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes eight 2 1/2-by-4-inch loaves
Number Of Ingredients 11
Steps:
- 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.
BROWNED BUTTER PUMPKIN BREAD
Enjoy this delicious pumpkin bread loaf that's flavored with cinnamon and vanilla - a wonderful treat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously grease 8x4-inch loaf pan with shortening or cooking spray. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Cool completely.
- In medium bowl, mix browned butter, sugar, vanilla, pumpkin and eggs with whisk until blended. In large bowl, mix flour, baking soda, salt, cinnamon and cloves. Add pumpkin mixture; stir just until blended. Spoon batter into pan.
- Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 1 hour 30 minutes, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
Nutrition Facts : Calories 226, Carbohydrate 34 g, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 284 mg
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