I was so excited to see that pumpkin was our ingredient to use this week. I love cooking with pumpkin because it is so versatile. I have found that using canned pumpkin is just as tasty as steaming and pureeing fresh pumpkin, and it’s a real time saver.
Quick Breads are a staple in my house because they can be make quickly and eaten at any time of the day. I found this recipe from Martha Stewart and was instantly intrigued by the use of fresh sage in this pumpkin quick bread. The result is a delicious sweet bread that has a savory and nutty undertone.
Browned Butter and Sage Pumpkin Bread
6 ounces unsalted butter
1/4 cup fresh sage, chopped
1 and 2/3 cups all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp salt
1 cup solid packed pumpkin (from can)
1 cup brown sugar
2 large eggs
Heat oven to 350. Grease 8 mini loaf pans (2 1/2-by-4-inch each) or 1 large loaf pan (9×5) with butter and dust it with flour.
Melt butter on stove top on medium low heat. Add fresh chopped sage and cook till butter turns golden brown, about 5-8 minutes. Let cool slightly. Feel free to strain the sage from the butter at this point if you prefer to have just a hint of the fresh sage or leave it in, like I did, to have bits of sage throughout the bread.
Combine flour, baking powder, salt, cinnamon, nutmeg and cloves and set aside.
In a separate bowl, whisk pumpkin, eggs, sugar and the browned butter with sage. Once smooth and well mixed, add flour mixture gradually until incorporated.
Divide evenly among mini loaf pans or pour into one large loaf pan. Smooth top and bake for about 30 minutes for mini loaf pans or 50 minutes for one large pan.
Let cool for 15 minutes and turn out onto a cooling rack. Garnish with fresh sage leaves.